5 min read

Melitzanosalata Recipe

Smoky and delicious.


This melitzanosalata recipe is my dad’s recipe.  He approves even with my little extra “touches”.

Simplicity to the rescue yet again!

I recently went overboard buying a huge amount of eggplant at the local market.  With one batch I whipped up the Greek classic – “papoutsakia“.  With the remainder I made this melitzanoslata recipe.  And please don’t let that big unpronounceable word scare you.  It’s the Greek version of an eggplant dip.

I actually had to ring up my father to get the recipe and his directions were spot on.  It really is very easy to prepare and if you’re in the midst of enjoying a Southern hemisphere summer- get onto it immediately!

I will be straight up honest and say, that this dip was never a favourite of mine.  Whenever we attended a Greek function here in Australia (in the 70’s and 80’s) melitzanosalata would always appear alongside tzatziki and tarama (the pinkish fish roe dip) as a starter dip.

It was always the last to be eaten!

Somehow everyone would gobble up the remainder of the dips and the egpplant dip would get left on the shelf!  But I’m glad my older, more mature tastebuds rediscovered it.  I don’t think I could live without eggplant in my diet!  The only addition I made to this dip was add some parsley. Somehow I think the green gives it an extra bit of oomph!

I invite you to grab some fresh bread and dig in.  And don’t be afraid of the garlic in this either! My father insisted there had to be at least 5 cloves!!!  I hope you enjoy this. I’m currently working on a batch of new recipes (including some Sicilian eggplant ones).

Also, look out for a very big project I’m going to be involved with in the next month.

It’s all very exciting!

Take care and all the best.


5 from 1 reviews
Melitzanosalata Recipe
Prep time
Cook time
Total time
Melitzanosalata is Greece's answer to the eggplant dip. Slightly smoky and bursting with lots of garlic flavour consider making this as part of your next meal.
Cuisine: Greek
Serves: 6
  • 2 med-large eggplants
  • 4-5 cloves garlic
  • 1½ tbsp of breadcrumbs
  • ⅓-1/2 cup extra virgin olive oil
  • 3 tbsp vinegar
  • salt and pepper to taste
  • ¼ cup loosely packed flat leaf parsley (optional)
  1. Preheat your oven to 180 deg C and line a tray with baking paper.
  2. Place your eggplants on the tray and cook for 1 hour.
  3. Once the eggplants are cooked allow them to cool for half an hour. Very gent;y remove the skin and place the flesh in a colander to drain for another half an hour.
  4. Place the eggplant, garlic, breadcrumbs, ⅓ cup olive oil, salt, pepper and parsley in a food processor and whizz until smooth.
  5. Taste the eggplant dip and adjust with extra oil, vinegar or seasoning as needed.


  • Rosa

    Simply perfect! A tasty and highly satisfying spread/dip.



    • Jessica Kalipetsis

      This may be my favorite recipe I have made this summer. Thank you! It was hot and I didn’t want to turn on the oven, so I BBQ the eggplant on our charcoal grill. I let each side sit on the grill until the skin was blistered, and then followed your recipe. I had made a similar recipe one other time, but yours was much better!

  • Remon_Kewl

    One of my favorites. Also, parsley is (almost) always used here in Greece. Finaly, you could add some crumbled feta.

  • There can never be too many eggplants…!

  • I am on an eggplant sensation currently. Somewhat coinciding with a tahini obsession! This would be an awesome way to break the two. Gorgeous moody photos Peter!

  • Beautiful! I’ve never tried anything like this with eggplant.

  • Bettina @ Books, Bikes, and Fo

    Oh, this looks so good! I wish it was summer in the Northern hemisphere too. Saving this one for when it comes!

  • How wonderful Peter. Lovely photographs, I swear your crusty bread is home made too 😀 This is a lovely, delicious aubergine dish, perfect for lazy summer days.

  • Trisha Jones

    SO glad I found your blog again. I came accross it once when you did baklava and then I just couldnt find it ever again! This looks lovely. BOOKMARKING YOUR PAGE!

  • Uma Ramanujam

    Beautifully framed pictures and a lot to learn your photographs. Keeping the well known ingredients list, i think i can also try this here in India. Is it fine if I substitute vinegar with lime/Lemon juice?

    • Peter G

      Sure. Lemon juice would be a better option.

  • phuocndelicious

    YUMMO! Simplicity always wins

  • Sara (Belly Rumbles)

    Exciting news (clapping hands in anticipation like the Energiser monkey with the cymbals). I must admit I prefer eggplant when it has been completely transformed into something like this, or had some oil frying treatment.

  • AmandaChewTown

    Eggplant dip is quite possibly my most favourite dip in the world. Fresh bread and dip is like my kryptonite.

  • Nellie

    Hi Peter, Beautiful Blog, thank you!
    What kind of vinegar do you use for this recipe?

    • Peter G

      Hi Nellie. Red wine vinegar is fine. Cheers