greek

Smoked Eggplant Dip with Warm Pita and Olive Relish

Name: Smoked Eggplant Dip with Warm Pita and Olive Relish
Yield: 1 serving
Cuisine: greek
Ingredients: 343 g eggplant, whole; 6 g garlic, minced; 27 g lemon juice; 30 g olive oil; 86 g flatbread pita; 27 g kalamata olives, chopped; 11 g fresh parsley, chopped; 2 g salt; 0.54 g black pepper

This dish pairs eggplant, whole with flatbread pita, kalamata olives, chopped and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Snack

Easy

Balanced Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

12 g Protein

72 g Carbohydrates

38 g Fat

16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

343g eggplant, whole 86 kcal
6g garlic, minced 9 kcal
27g lemon juice 8 kcal
30g olive oil 265 kcal
86g flatbread pita 237 kcal
27g kalamata olives, chopped 39 kcal
11g fresh parsley, chopped 4 kcal
2g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

eggplant
Char eggplant directly over a gas flame or under a broiler, turning until skin is blackened and flesh is very soft, 12 to 18 minutes. Cool slightly.
eggplant
Split eggplant and scoop out flesh; drain in a strainer 5 minutes to remove excess liquid.
eggplantgarliclemon juiceolive oilsaltblack pepper
Mash eggplant with garlic, lemon juice, olive oil, salt, and black pepper until creamy with some texture.
lemon juicefresh parsleysalt
Stir in parsley. Taste and adjust lemon and salt.
flatbread pita
Warm pita in a dry skillet or oven 2 to 3 minutes and cut into wedges.
olive oilflatbread pita
Top the dip with chopped olives and a drizzle of olive oil, then serve with warm pita.