A fresh and nutritious dip that will become your new addiction.

@hungryhappens

Roasted Eggplant Dip 🇬🇷🍆aka Melitzanosalata 💜will include measurements in comments👇🏽 #eggplant #greek #fyp #foodies #OverShareInYourUnderwear

♬ original sound – STELLA DRIVAS

This is something so fresh and delicious you can serve with fresh crusty bread or pita chips as a dip. The ingredients are all nutrition and flavor. It reminds me of sitting at a seaside restaurant in Greece.

This is typically served completely pureed in a food processor but I prefer to finely chop it in my mini food processor. A few spins for the bell peppers, onion and jalapeño and there it is. No serious knife skills necessary.

roasted Greek eggplant dip

Serve it as a dip with some pita bread or crusty french bread. You can also top your grilled chicken or fish with this dip and you will LOVE.

roasted greek eggplant dip
5 from 1 review

Greek Eggplant Dip

Stella Drivas
A fresh and nutritious Greek Eggplant Dip that will become your new addiction.
Servings: 4
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
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Ingredients
 

  • 1.5 lbs eggplant
  • 1/2 lemon,, juiced
  • 1/4 cup olive oil
  • 1 small red bell pepper,, seeded, stemmed + finely chopped
  • 1/2 medium, red onion,, fine chop
  • 1 jalapeño,, fine chop
  • 2 tbs fresh mint,, chopped
  • 1 tbs fresh oregano,, chopped
  • 1/2 cup feta cheese
  • pinch cayenne pepper
  • 1/4 tsp salt

Instructions
 

  • Preheat oven to 420°F.  Line a baking sheet with parchment paper.  Drizzle flesh side of eggplant halves with olive oil.  Turn over and stab with a fork 5-6 times all over the skin side.  
  • Roast for 35-40 minutes or until you can easily stab the eggplant.  Scoop out the flesh and transfer to a colander to drain the liquids.  
  • Squeeze your lemon half into a large bowl.  Add the eggplant and toss – this helps prevent discoloring.  Next mix in the olive oil to coat.  Then, add the vegetables, herbs, feta and seasonings.  

Notes

I quartered my peppers and onion and threw them into my mini food processor for a few spins to get that fine chop.
Store leftovers in an airtight container for up to 2-3 days.
Calories: 224kcal, Carbohydrates: 14g, Protein: 5g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 17mg, Sodium: 360mg, Potassium: 482mg, Fiber: 6g, Sugar: 8g, Vitamin A: 844IU, Vitamin C: 39mg, Calcium: 119mg, Iron: 1mg
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