Greek Roasted Eggplant Dip Recipes
MELITZANOSALATA RECIPE (GREEK EGGPLANT DIP RECIPE)
Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party!
Provided by The Wanderlust Kitchen
Categories Appetizers
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork. Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.
- Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat). Roughly chop the flesh and place in a colander to drain for 15 minutes.
- Transfer the eggplant to a large bowl and gently mash with a fork. Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste. Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.
Nutrition Facts : ServingSize 1 serving, Calories 184 kcal, Carbohydrate 15 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 442 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 12 g
GREEK ROASTED EGGPLANT DIP
Make and share this Greek Roasted Eggplant Dip recipe from Food.com.
Provided by Chef Milano
Categories Vegetable
Time 50m
Yield 25 serving(s)
Number Of Ingredients 6
Steps:
- Roast the eggplant at about 400 until the skin is crisp.
- Let cool. When it is cool enough to handle, cut open. If there are a load of seeds, take them out. They can be bitter.
- Scoop the eggplant into a bowl.
- Mash the eggplant, and add the rest of the ingredients.
- Put in container and let rest for a few hours for flavors to develop.
Nutrition Facts : Calories 6.3, Fat 0.1, Sodium 0.8, Carbohydrate 1.4, Fiber 0.7, Sugar 0.7, Protein 0.2
ROASTED-EGGPLANT DIP WITH GREEK YOGURT
This roasted-eggplant dip, made silky by the addition of yogurt, arrives alongside crisp, Herb-Rubbed Pitas for easy scooping.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.
- Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving.
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- Using a knife, give a few pricks to the eggplants on each side. Place a pan with water at the bottom of the oven. Place eggplants on the ovens rack and roast until they start to cave in and their skin starts to harden and look burned. It usually takes about 1 hour depending on the size of the eggplants.
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