Melitzanosalata Greek Eggplant Dip

5 from 2 votes

Melitzanosalata Greek Eggplant Dip

Melitzanosalata Greek Eggplant Dip is a healthy recipe perfect for vegans and vegetarians. Serve slathered on fresh bread or as part of a Greek meze feast.

Prep Time15

Cook Time45

Total Time1

Course: Salad

Cuisine: Greek

Keyword: Eggplant Dip, Greek Dip, Melitzanosalata, Melitzanosalata Greek Eggplant Dip, Roasted Eggplant Dip

Servings:

Calories: 207kcal

Ingredients

1 large eggplant
1/3 cup tahini
1/4 cup water
2 tsp pomegranate molasses
1 tbsp lemon juice
1 garlic clove crushed
3 tbsp parsley chopped
salt and pepper to taste
5 oz cucumber
3/4 cup cherry tomatoes sliced
2 tbsp pomegranate seeds
1 tsp olive oil

Instructions

Preheat oven to 400F. Line a baking sheet with parchment paper or lightly grease.
Pierce the eggplant skin with the tines of a fork in several places to allow steam to escape. Roast in the oven for 35-45 minutes. Remove from oven, and let cool. Slice eggplant open and scoop out the flesh into a colander in your sink. Leave to drain for 30 minutes.
Chop eggplant flesh and transfer to a large mixing bowl. Add tahini, water, pomegranate molasses, lemon juice, garlic, parsley, and salt and pepper. Mix well with a whisk then taste and adjust for seasoning.
Slice the cucumbers into thin coins and slice cherry tomatoes in half. Stir cucumber and tomatoes into the eggplant mix.
To serve, spread in a shallow bowl scatter with pomegranate seeds and drizzle with olive oil.

Nutrition