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Eggplant and Parsley Dip (Melintzanosalata)

See full recipe on: Saveur



Ingredients

2 lbs. eggplant (about 2 large eggplants)
1/2 cup extra-virgin olive oil
1 green bell pepper, cored and roughly chopped
1 jalapeno, stemmed, seeded, and roughly chopped
1 cup flat-leaf parsley leaves
2 tbsp. red wine vinegar
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
Toasted pita, for serving

Nutrition 8 servings

Per Serving % Daily Value
Calories 155
Fat 13g 21%
Carbs 8g 2%
Protein 1g 3%
Fiber 4g 17%
Cholesterol
Sodium 7mg 0%
     
Fat
Carbs
Protein

Preparation






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