Eggplant Salad (Melitzanosalata)
This eggplant salad features tender roasted eggplant, Greek yogurt, and bright Mediterranean flavors. Serve it as a refreshing dip or side dish — because just one bite is never enough!
Servings 8 servings
Calories 41kcal
Ingredients
- 2 large eggplants (3 lb of eggplant)
- 1/2 cup Greek yogurt
- 2 garlic cloves minced
- 2 tbsp fresh parsley chopped
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and place the whole eggplants on it. Bake the eggplants for about 45-60 minutes, or until the skin is charred and the flesh is fork-tender.
- Remove the eggplants from the oven and allow them to cool. Peel the skin off and scrape out most of the large clumps of seeds inside. Chop/mash up the flesh into small pieces.
- Place the eggplant flesh into a sieve over a bowl and allow the excess liquid to drain. Meanwhile, prep all the other ingredients and add them to a small bowl.
- Once the excess liquid has drained, add the eggplant to the bowl and toss everything together with a fork. Serve and enjoy!
Nutrition
Calories: 41kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 296mg | Potassium: 32mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 0.1mg