Melitzanosalata (Eggplant Dip)
A smoky and flavorful Greek eggplant dip, perfect with pita bread or vegetables.
15m prep + 30m cook4 servings
PEANUT-free
150 cal|2g protein|12g carbs|10g fat|4g fiber
Ingredients
- 1 large Eggplant
- 3 tablespoons Olive Oil
- 2 tablespoons Lemon Juice
- 2 cloves Garlic
- 1/4 small Red Onion
- 2 tablespoons Fresh Parsley
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Pierce the eggplant several times with a fork.
- 3Roast the eggplant for 30-40 minutes, or until soft and collapsed.
- 4Let the eggplant cool slightly, then scoop out the flesh.
- 5In a food processor, combine the eggplant flesh, olive oil, lemon juice, garlic, red onion, and parsley.
- 6Process until smooth.
- 7Serve with gluten-free crackers or vegetables.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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