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prep time
15 min
cook time
35 min
ready time
50 min
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 ‘Melitzanosalata' 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.
What can I serve the dish with? This dish is incredibly versatile. Serve this dish as part of a spread with other dips and mezze, crudités, served with Keto chips, Keto bread, or Keto crackers, or serve as a side for grilled lamb, chicken, or pork skewers.
Can I adapt this recipe to other diets? This dish is naturally gluten-free, dairy-free, and vegan-friendly, making it perfect for group gatherings.
Can I substitute ingredients? Lemon juice can be substituted with apple cider vinegar, which gives a nice tangy kick to the dip. You can omit the fresh mint for smoked paprika for a more smokey baba ganoush variation.
Can I make this in advance? Yes, you can! You can roast the eggplants up to 2 days ahead and store them in the fridge until ready to assemble. You can also make the entire eggplant dip 2 days in advance before serving. The longer the flavors infuse, the better! Just give the dip a stir before serving.
How to store eggplant dip? Melitzanosalata eggplant salad should be stored in an airtight container in the fridge for up to 7 days. This dish is not suitable for freezing.
Can I use alternative cooking methods? Once prepared, you have the option to keep the dip chunky or roughly blend to a smooth texture.
Net Carbs
2.2 g
Fiber
2.3 g
Total Carbs
4.7 g
Protein
0.8 g
Fats
3.2 g
47 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 7
50 min
Step 1
Preheat the oven to 180ºC/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.
