Spoon Simple

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.

AppetizerGreekEasy

Melitzanosalata

Smoky roasted eggplant dip with garlic, olive oil, and lemon. Creamy, tangy, and essential on any Greek meze table.

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Servings

Why You'll Love It

Feeds a crowd
Simple ingredients

Prep

15 min

Cook

40 min

Total

55 min

Serves

6

For 6 servings: 6 ingredients to shop. Check ingredients below to exclude pantry items, then review your shopping list on Instacart before adding products to your cart.

Instructions

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6 items to shop

Nutrition

Per serving (estimate)

120

Cal

12g

Carbs

2g

Protein

8g

Fat

4g

Fiber

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