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Greek Eggplant Dip {Melitzanosalata}
Greek Eggplant Dip {Melitzanosalta} is a light and tasty appetizer, that is perfect served with vegetables, sesame crackers or pita chips!
Prep Time
10
mins
Cook Time
40
mins
Total Time
50
mins
Course:
Appetizer
Cuisine:
Greek
Keyword:
eggplant, dip, greek, recipe, appetizer
Servings:
6
Servings
Calories:
133
kcal
Author:
Lisa Johnson
Ingredients
2
large
eggplants
ΒΌ
cup
extra virgin olive oil
1
Tablespoon
fresh lemon juice
β
cups
Fage Greek yogurt
2
large cloves
garlic
crushed
β
teaspoon
ground cumin
salt and pepper to taste
chopped fresh Italian parsley
to garnish
Instructions
Preheat oven to 400 degrees.
Prick the tops of the eggplants with a fork, and place on a baking sheet.
Bake for 30 to 40 minutes, until very soft.
Remove from oven and set aside until cool enough to handle.
Slice eggplants in half and scoop out the flesh.
Heat olive oil over medium heat in a large skillet. Add the eggplant and fry for 5 minutes
Place the eggplant mixture into the bowl of a food processor. Add the lemon juice, Greek yogurt, garlic cloves, cumin, salt and pepper.
Process until smooth, or desired consistency.
Pour dip into a serving bowl, cover and chill for at least 1 hour before serving.
Serve with sliced bell peppers, sesame crackers, or pita chips.
Notes
Serve with bell pepper slices, sesame crackers, or pita chips.
Nutrition
Calories:
133
kcal
|
Carbohydrates:
10
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
11
mg
|
Potassium:
380
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
35
IU
|
Vitamin C:
4.6
mg
|
Calcium:
40
mg
|
Iron:
0.4
mg