Best Keto Mediterranean Eggplant Dip (Melitzanosalata)
This Keto Mediterranean summer dip is incredibly flavorful and is the perfect cold dish to serve at big gatherings. The name āMelitzanosalata’ translates from Greek as aubergine salad or eggplant dip. This Keto summer recipe is made by roasting the eggplants until softened, and when cooled, the flesh is combined with freshly chopped parsley, mint, garlic, scallions, olive oil, and apple cider vinegar.
How to Make It
Step 1
Preheat the oven to 180ĀŗC/350F. Cut the eggplants in half lengthways, and prick the skin side with a sharp knife a few times. Score the flesh inside and lightly sprinkle with salt to help draw out the water. Leave to stand for approx 10 minutes as the oven preheats.
Step 2
Line a baking tray with baking paper. Drizzle the flesh side with olive oil. Place the eggplants, flesh side down onto the tray.
Step 3
Roast the eggplants in the top half of the oven for 35-40 minutes, or until soft. Set aside to cool slightly.
When ready to assemble, scrape out the flesh with a spoon. Discard the skins.
Step 4
Place the flesh into a clean cheesecloth or fine sieve. Drain any excess liquid; the liquid can be quite bitter.
Step 5
Finely chop the scallions, parsley, and fresh mint, and mince the garlic. Add the chopped scallions, parsley, mint, minced garlic, apple cider vinegar, and olive oil to the eggplant flesh.
Step 6
Thoroughly combine the ingredients together, breaking up the eggplant flesh. Add the paprika and season with salt and pepper to taste. Taste the mixture, add any more vinegar or herbs to your liking.
Step 7
Chill in the fridge for at least 1 hour, or best overnight for the flavors to infuse. Transfer to a bowl when ready to serve.
Ingredients
- Eggplant, raw
3 small
- Extra virgin olive oil
4 tbsp
- Garlic
1 clove
- Scallions or spring onions, tops only, raw
35 g
- Parsley, fresh
15 g
- Peppermint, fresh
15 g
- Paprika
0.5 tsp
- Cider vinegar
1 tbsp
- Black pepper
0.13 tsp
- Salt
0.13 tsp