Cooking Lucid
Melitzanosalata
Smoky roasted eggplant dip with garlic, olive oil, and lemon. Creamy, tangy, and essential on any Greek meze table.
Prep 15 min
Cook 40 min
Total 55 min
Serves 6
Appetizer·Greek·Easy
Ingredients
Step 1 — Eggplant
- 2 large eggplants
- 3 garlic cloves (minced)
- ¼ cup olive oil
- 2 tbsp lemon juice
- 2 tbsp parsley
- Salt and pepper
Instructions
- 1
Roast eggplant
Roast whole eggplants at 450°F until collapsed and charred, about 40 minutes. Cool and scoop out flesh.
- 2
Mash
Mash eggplant with garlic, oil, lemon, and parsley. Season well.
- 3
Serve
Serve at room temperature with pita bread.
Nutrition per serving: 120 cal · 2g protein · 12g carbs · 8g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
