Eggplant Spread With Yogurt and Parsley (Melintzanosalata)

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

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Nutritional Information

Amount per serving
  • Calories: 16
  • Calories from fat: 56%
  • Fat: 1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 1.6g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 60mg
  • Calcium: 13mg


  • 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


  1. Preheat broiler.
  2. 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.
  3. 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.
  4. 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.
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