Unicorns in the Kitchen · by Shadi Hasanzadenemati★ 5.0 (4)
Melitzanosalata Recipe (Greek Eggplant Dip)
NUTRITION · PER SERVING40M COOK
CAL 8%·PRO 4%
CARBS 12G28% OF CAL
4G FIBER0G ADDED7G INTRINSIC0G OTHER7G TOTAL SUGAR
FAT 14G74% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Greek roasted eggplant dip with garlic and lemon, smooth and garlicky. Serve with pita as part of a mezze platter.
startergreekdairy freegluten freeveganvegetarian
View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 Italian eggplants (about 1 1/2 lb)
- 1/2 white onion
- 2 cloves garlic (minced)
- 1 tbsp chopped parsley
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
At a glance
PER SERVING · TIME 40M
CAL 8%·PRO 4%
CARBS 12G28% OF CAL
4G FIBER0G ADDED7G INTRINSIC0G OTHER7G TOTAL SUGAR
FAT 14G74% OF CAL
2G SAT12G 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
- 30m
- Sodium
- 293mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 416mg
- Calcium
- 25mg
- Iron
- 0.18mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 293MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.