Melitzanosalata
Melitzanosalata is a traditional Greek eggplant dip (also called a salad) made by mashing roasted or grilled eggplant with olive oil, lemon juice, garlic, and fresh herbs like parsley. It originated in Greece and is a beloved staple of Mediterranean cuisine, often served as part of a meze (appetizer) spread with warm pita bread or alongside grilled meats and fish. The dish is known for its smoky, creamy texture and bright, tangy flavor.
🍽️ Nutrition at a glance
Melitzanosalata is a moderate-calorie dish with a fat-dominant profile thanks to generous olive oil, relatively low in carbohydrates and protein, and a good source of dietary fiber. A typical serving provides roughly 175–200 kcal, along with meaningful amounts of potassium, vitamin K, and antioxidants from the eggplant and olive oil.
Nutrition breakdown
| Calories | 185 kcal |
| Protein | 3.2 g |
| Carbs | 12.5 g |
| Fat | 14 g |
| Fiber | 5.5 g |
| Sugar | 4.8 g |
| Sodium | 320 mg |
| Potassium | 420 mg |
| Vitamin K | 14 µg |
| Vitamin C | 8 mg |
| Vitamin B6 | 0.15 mg |
| Folate | 30 µg |
| Manganese | 0.35 mg |
| Magnesium | 30 mg |
| Iron | 0.7 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
What makes Melitzanosalata culturally unique is its deep roots in Greek meze culture, where it symbolizes communal eating and the simplicity of Mediterranean flavors. Nutritionally, eggplant is rich in nasunin — a potent anthocyanin antioxidant found in its purple skin — and the olive oil provides heart-healthy monounsaturated fats and enhances absorption of fat-soluble vitamins.
AI estimate may be inaccurate · Terms