Eggplant Spread With Yogurt And Parsley (Melintzano

Name: Eggplant Spread With Yogurt And Parsley (Melintzanosalata)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Eggplant Spread With Yogurt And Parsley (Melintzanosalata) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Spread With Yogurt And Parsley (Melintzanosalata)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions