Andrea's greek eggplant dip, Melitzanosalata
- Number of Servings: 4
Ingredients
2 large eggplants2 cloves garlicfresh oreganofresh dill1/4 cup lemon juice1 Tbs olive oil2 Tbs onionground cumin to tastesalt to tastepepper to taste.
Pre heat oven to 400. Wash the eggplants. Place on a roasting pan, and prick with fork several times. Roast eggplant about 1 hour or until soft. You can also grill egplant on outdoor grill until soft as well, turn a couple of times while grilling.
When eggplant is nice and soft, remove from heat, and let cool. Peel.
Strain the liquid from eggplant , let stand in sink for a while in the strainer- to get more water out, you can squeeze eggplant in cheesecloth or clean kitchen towel. The dryer the eggplant the better consistancy your dip will be. Place all ingredients in food processer, and process untill smooth. Place in covered container in frige until chilled. Serve with pita or italian bread for dipping. Nutrition info is for serving 4.
Number of Servings: 4
Recipe submitted by SparkPeople user NYFASHIONQUEEN.
When eggplant is nice and soft, remove from heat, and let cool. Peel.
Strain the liquid from eggplant , let stand in sink for a while in the strainer- to get more water out, you can squeeze eggplant in cheesecloth or clean kitchen towel. The dryer the eggplant the better consistancy your dip will be. Place all ingredients in food processer, and process untill smooth. Place in covered container in frige until chilled. Serve with pita or italian bread for dipping. Nutrition info is for serving 4.
Number of Servings: 4
Recipe submitted by SparkPeople user NYFASHIONQUEEN.
Nutritional Info Amount Per Serving
- Calories: 132.3
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 61.2 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 8.7 g
- Protein: 3.7 g