Melitzanosalata (mel-its-ZAN-na sal-AH-ta) Eggplant Salad
A popular Greek dip.
2 medium eggplants
Trim and score.
Bake at 350 degrees for 30 minutes.
Cool about 10 minutes.
Dice eggplant in 1/2 inch squares
3 bunches green onions chopped fine
1.5 jalapeno peppers: remove seeds and chop fine
1.5 bunch cilantro chopped very fine
1/2 bunch Italina parsley chopped very fine
Add all ingredients in a large bowl and mix.
Add olive oil as needed.
Serve with warm pita bread.
Make 6-8 servings.
Serving Size: 2 Tbsp
Yield: 8 servings
Fats (gram): .3
Saturated Fat: 0
Sodium (mg): 8
Carbohydrate (g): 6.9
Dietary fiber (g): 3.3
Sugar (g): 3.6
Protein (g): 1/4
* Adding olive oil will add fat and calories to recipe