Greek · Lunch
Smoky Roasted Eggplant Dip
Melitzanosalata
A smoky Greek roasted aubergine dip, charred whole over a flame until collapsed, then blended with garlic, lemon, and olive oil.
$
5 minsPrep
25 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
720Calories
18gProtein
35gFat
82gCarbs
8gSugar
12gFiber
680mgSodium
0mgChol
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Instructions
1
Prep
Mince 4 garlic cloves. Chop 20g flat-leaf parsley finely. Measure 1/2 cup + 2 tbsp extra virgin olive oil, 4 tbsp lemon juice, 2 tsp red wine vinegar, 1 tsp sea salt, 0.5 tsp black pepper, and 0.5 tsp dried oregano. Slice 200g cucumber. Have 80g Kalamata olives and 4 large pita breads ready.
2
Char
Pierce 2 large aubergines all over with a fork. Place directly over a gas flame or under a very hot oven grill at high heat. Char 25 to 30 minutes, turning every 5 minutes, until skin is completely blackened and flesh is completely soft and collapsed.
3
Rest
Transfer charred aubergines to a colander and cool 5 minutes. Peel away and discard all charred skin. Gently squeeze flesh to remove excess liquid.
4
Build
Chop aubergine flesh finely on a board, transfer to a bowl. Beat in minced garlic, 1/2 cup + 2 tbsp olive oil, lemon juice, and vinegar until combined but still textured. Stir in parsley and season with salt and pepper to taste.
5
Finish and plate
Transfer dip to a serving bowl, drizzle with 2 tbsp finishing olive oil, and dust with dried oregano. Serve with warm pita bread, Kalamata olives, and sliced cucumber on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 800g (28.2 oz) eggplant
- 4 garlic cloves
- 150ml (2/3 cup) extra virgin olive oil
- 4 tbsp lemon juice
- 2 tsp red wine vinegar
- 20g (small handful) flat-leaf parsley
- 1 tsp sea salt
- 0.5 tsp black pepper
- 0.5 tsp dried oregano
- 4 large pita bread (320g / 11.3 oz)
- 80g (2.8 oz) Kalamata olives
- 200g (7.1 oz) sliced cucumber