Food Faith Fitness · by Lori Mauer★ 5.0 (1)
Melitzanosalata Greek Eggplant Dip
NUTRITION · PER SERVING100M COOK
CAL 6%·PRO 3%
CARBS 10G33% OF CAL
4G FIBER0G ADDED6G INTRINSIC0G OTHER6G TOTAL SUGAR
FAT 9G68% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant is blended smooth with garlic, lemon, and olive oil to create this creamy Mediterranean dip. Rich and smoky, it's authentic and naturally vegan.
startergreek🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 large eggplants
- 3 cloves garlic (minced)
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1/4 cup fresh parsley
- Salt and pepper
At a glance
PER SERVING · TIME 100M
CAL 6%·PRO 3%
CARBS 10G33% OF CAL
4G FIBER0G ADDED6G INTRINSIC0G OTHER6G TOTAL SUGAR
FAT 9G68% OF CAL
1G SAT8G 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
- 10m
- Cook
- 1h
- Sodium
- 164mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 395mg
- Calcium
- 23mg
- Iron
- 0.22mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 164MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.