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!
Servings: 6 Servings
Calories: 133kcal
Ingredients
- 2 large eggplants
- ¼ cup extra virgin olive oil
- 1 Tablespoon fresh lemon juice
- ⅔ cups Fage Greek yogurt
- 2 large cloves garlic crushed
- ⅛ 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: 133kcal | Carbohydrates: 10g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 11mg | Potassium: 380mg | Fiber: 4g | Sugar: 6g | Vitamin A: 35IU | Vitamin C: 4.6mg | Calcium: 40mg | Iron: 0.4mg