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Eggplant Appetizer (Salata Melitzana)

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  Eggplant 1 Large
  Onion 1 Medium, minced
  Garlic 1 Clove (5 gm), crushed in a garlic press
  Chopped parsley 1 Teaspoon
  Freshly dried mint 1⁄2 Teaspoon
  Olive oil 1⁄2 Cup (8 tbs)
  Wine vinegar 1 Tablespoon (Or More To Taste)
  Lemon juice 1 Large
  Salt To Taste
  Pepper To Taste

To prepare eggplant, place in a baking pan and prick top in four or five places with a fork.
Bake at 350°F about 45 minutes, or until skin is wrinkled and the surface is soft.
Cool eggplant slightly and cut in half.
Scoop out the flesh and place in a blender.
Add onion, garlic, parsley, and mint.
Blend until well mixed.
Combine olive oil, vinegar, and lemon juice.
Add to the eggplant mixture and blend well.
Season with salt and pepper.
Serve with toasted french or pita bread.
May also be used as a dip for fresh vegetables, or served separately as a first course.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1182 Calories from Fat 966

% Daily Value*

Total Fat 109 g168.2%

Saturated Fat 15.2 g76%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 429.9 mg17.9%

Total Carbohydrates 54 g18%

Dietary Fiber 20.4 g81.4%

Sugars 21 g

Protein 8 g16.2%

Vitamin A 16.5% Vitamin C 100.5%

Calcium 14.8% Iron 26.7%

*Based on a 2000 Calorie diet

Eggplant Appetizer (Salata Melitzana) Recipe