High-Protein Greek Melitzanosalata (Eggplant Dip) with Protein-Enriched Greek Yogurt and Whole Wheat Rusks
A robust and smoky Greek eggplant dip, lightened and boosted with protein-enriched Greek yogurt, served with crunchy whole wheat rusks for a satisfying and nutritious snack.
Nutrition Facts
Ingredients
Instructions
Step 1
Preheat your broiler. Halve the eggplant lengthwise and score the flesh deeply. Place the eggplant halves cut-side down on a baking sheet lined with foil. Broil for 10-12 minutes, or until the skin is charred and the flesh is very soft.
Step 2
Once cooked, let the eggplant cool slightly, then scoop out the soft flesh into a bowl, discarding the skin. Mash thoroughly with a fork.
Step 3
In a separate bowl, whisk together Greek yogurt and whey protein isolate until smooth. This creates your protein-enriched yogurt.
Step 4
Add minced garlic, lemon juice, olive oil, chopped fresh parsley, salt, and black pepper to the mashed eggplant. Mix well to combine.
Step 5
Fold in half of the protein-enriched Greek yogurt into the eggplant mixture. Taste and adjust seasoning. Serve the melitzanosalata with the remaining protein-enriched yogurt on top or on the side, accompanied by whole wheat rusks for dipping.
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