Eggplant Spread With Yogurt and Parsley (Melintzanosalata) Recipe
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Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.38 Kcal (1002 kJ) | ||
| Calories from fat | 139.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.47g | 24% | |
|---|---|---|---|
| Cholesterol | 0.57mg | 0% | |
| Sodium | 695.25mg | 29% | |
| Potassium | 978.23mg | 21% | |
| Total Carbs | 23.56g | 8% | |
| Sugars | 13.97g | 56% | |
| Dietary Fiber | 10.85g | 43% | |
| Protein | 5.11g | 10% | |
| Vitamin C | 62.4mg | 104% | |
| Iron | 2.7mg | 15% | |
| Calcium | 115.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 58.3 Kcal (244 kJ) | ||
| Calories from fat | 33.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 24% | |
|---|---|---|---|
| Cholesterol | 0.14mg | 0% | |
| Sodium | 169.31mg | 29% | |
| Potassium | 238.23mg | 21% | |
| Total Carbs | 5.74g | 8% | |
| Sugars | 3.4g | 56% | |
| Dietary Fiber | 2.64g | 43% | |
| Protein | 1.24g | 10% | |
| Vitamin C | 15.2mg | 104% | |
| Iron | 0.7mg | 15% | |
| Calcium | 28.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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