Eggplant Spread With Yogurt and Parsley (Melintzanosalata)

recipe
Every Greek cook has a version of this spread. In restaurants, you'll often find the eggplant mixed with mayonnaise - a French-inspired variation. This fresh-tasting spread is great with pita chips or as a topping for steamed potatoes; Aglaia Kremezi also likes to serve it in the summer as a cold sauce for pasta such as penne or tagliatelle.

Yield:

3 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 16
Caloriesfromfat 56 %
Fat 1 g
Satfat 0.2 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 0.5 g
Carbohydrate 1.6 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 60 mg
Calcium 13 mg

Ingredients

3 eggplants (about 2 pounds)
3 tablespoons extra-virgin olive oil, divided
2 cups fresh parsley leaves, divided
2/3 cup coarsely chopped green onions
2 tablespoons red wine vinegar
2 garlic cloves, quartered
1 bottled pepperoncini pepper
2 tablespoons capers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (8-ounce) carton plain low-fat yogurt

Preparation

Preheat broiler.

Cut eggplants in half lengthwise. Place on a jelly-roll pan, cut sides up; brush cut sides with 1 tablespoon oil. Broil 15 minutes or until tender and browned. Remove from oven; cool on pan 10 minutes. Peel eggplants; chop pulp. Place pulp in a bowl.

Finely chop 1 cup parsley; set aside. Combine remaining parsley, 2 tablespoons oil, onions, vinegar, garlic, and pepperoncini pepper in a food processor. Process until smooth, scraping sides of bowl occasionally; add to eggplant. Stir in reserved chopped parsley, capers, salt, and black pepper. Cover and chill 2 hours.

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand for 5 minutes. Scrape yogurt from paper towel into eggplant mixture; stir gently.

Note:

Aglaia Kremezi,

Cooking Light

July 2001
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