Salt & Lavender · by Natasha★ 5.0 (3)
Greek Roasted Eggplant Dip (Melitzanosalata)
NUTRITION · PER SERVING55M COOK
CAL 9%·PRO 2%
CARBS 5G12% OF CAL
2G FIBER0G ADDED3G INTRINSIC0G OTHER3G TOTAL SUGAR
FAT 17G92% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smoky, garlicky dip made from roasted eggplant blended with olive oil and vinegar. Authentic Greek mezze that tastes best served with bread or vegetables.
startergreek🍪 sheet pan🌀 blender🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Salt & Lavender →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large or 2 smaller eggplants
- 1/2 cup extra virgin olive oil
- 4 teaspoons red wine vinegar
- 1 teaspoon balsamic vinegar
- 2-3 cloves garlic (minced)
- 1/2 teaspoon dried oregano
- A few drops liquid smoke (optional )
- Salt and pepper to taste
At a glance
PER SERVING · TIME 55M
CAL 9%·PRO 2%
CARBS 5G12% OF CAL
2G FIBER0G ADDED3G INTRINSIC0G OTHER3G TOTAL SUGAR
FAT 17G92% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 50m
- Sodium
- 130mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 191mg
- Calcium
- 11mg
- Iron
- 0.06mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 130MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.