How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Eggplant (Aubergine) Dip (Melitzanosalata)?

You need 8 ingredients. The key ingredients include: 1 large eggplant, 1 medium onion, finely chopped, ¾ cup packaged breadcrumbs (75g), 2 tablespoons plain yogurt, and more.

Is Eggplant (Aubergine) Dip (Melitzanosalata) suitable as vegetarian?

Yes, Eggplant (Aubergine) Dip (Melitzanosalata) falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Eggplant (Aubergine) Dip (Melitzanosalata)?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eggplant (Aubergine) Dip (Melitzanosalata) Recipe

Name: Eggplant (Aubergine) Dip (Melitzanosalata)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 1 medium onion, finely chopped; ¾ cup packaged breadcrumbs (75g); 2 tablespoons plain yogurt; 3 garlic cloves, crushed cup chopped fresh parsley; 1 tablespoon cider vinegar; 1 ½ tablespoons lemon juice; ½ cup olive oil

Eggplant (Aubergine) Dip (Melitzanosalata) – a delicious recipe with eggplant, onion, breadcrumbs, plain yogurt, garlic, cider vinegar. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 large eggplant
1 medium onion, finely chopped
¾ cup packaged breadcrumbs (75g)
2 tablespoons plain yogurt
3 garlic cloves, crushed cup chopped fresh parsley
1 tablespoon cider vinegar
1 ½ tablespoons lemon juice
½ cup olive oil

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
380 kcal
Category
Vegetarian

Eats Now Editorial Team

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Eggplant (Aubergine) Dip (Melitzanosalata)

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