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.
Ingredients
- Garlic10 g
- Greek Yogurt200 g
- Lemon Juice15 ml
- Olive Oil15 ml
- Salt2 g
- Black Pepper1 g
- Eggplant400 g
- Whey Protein Isolate30 g
- Fresh Parsley10 g
- Whole Wheat Rusks100 g
Instructions
- 1Step 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.
- 2Step 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.
- 3Step 3
In a separate bowl, whisk together Greek yogurt and whey protein isolate until smooth. This creates your protein-enriched yogurt.
- 4Step 4
Add minced garlic, lemon juice, olive oil, chopped fresh parsley, salt, and black pepper to the mashed eggplant. Mix well to combine.
- 5Step 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.
Share Recipe
Turn These Recipes Into
Your Perfect Meal Plan
Join thousands who've transformed their meal planning.Join thousands of users who've transformed their meal planning with AI-powered recommendations. Get personalized weekly meal plans featuring recipes like these, tailored to your dietary preferences and schedule.
🎁Start with a FREE week—no credit card required!✨You Might Also Love These
Discover more delicious recipes similar to this one, carefully selected just for you.