Melitzanosalata - Greek Eggplant Dip

Melitzanosalata is a traditional Greek eggplant dip made with roasted or chargrilled eggplants, garlic, olive oil, red wine vinegar and parsley. It’s easy to prepare and belongs to a staple of Greek recipes or Greek dishes known as “mezze” (small plates) in Greek.  

Table of Contents

• Why this recipe works
• What goes into this recipe 
• How to make this recipe
• Expert tips 
• FAQ’s
• Video - how to make it
• More Greek eggplant recipes
• 📋 Recipe

Why this recipe works

• Melitzanosalata is perfect for sharing. Be like the Greeks and share your food! Variety is the spice of life, and nothing is more inviting than a choice of foods all laid out for everyone to enjoy.
  Melitzanosalata is the perfect greek eggplant dish - along with a selection of other Greek dips such as tzatziki and htipiti. Add some Greek roasted vegetables or a Greek Lettuce Salad and some crusty bread (or pita bread), and you have a feast fit for a Greek king!
  If you’re not keen on sharing, I highly recommend serving it as a delicious side with some pork souvlaki or swordfish souvlaki.
• It’s a great way to use up eggplants. If you somehow end up with too many eggplants during eggplant season, make this greek eggplant dip. It’s as easy as roasting, peeling and blending.
  If, however, you’re not a fan of this aubergine dip - try your hand at some other eggplant dishes. I highly recommend my Pasta alla Norma (Sicilian eggplant pasta) or papoutsakia (stuffed, baked eggplants).
• It’s perfect if you’re following a plant-based diet. Greek cuisine might be synonymous with its roast lamb; however, the Mediterranean Diet’s beauty is its focus on greens and plants. Melitzanosalata is a humble roasted eggplant dip packed with flavour and a great way to introduce yourself and others to this eating style.  

What goes into this recipe 

• Eggplants
  Use the large, purple variety (these are sometimes referred to as American eggplants). These eggplants have a meaty texture and are perfect for roasting or grilling, and hold their shape well.
• Garlic Cloves
  It’s almost compulsory! The garlic adds an intense flavour and another signature taste to our melitzanosalata.
• Red Wine Vinegar
  The vinegar provides acidity and rounds out the flavours of the remaining ingredients.

Top tip: use fresh lemon juice if you don’t have any vinegar on hand. It works just as well.

• Fresh Parsley
  Adds an earthy and fresh flavour to the dip
• Olive Oil
  Helps to emulsify and bring everything together. Be sure to use an excellent Greek extra virgin olive oil when making melitzanosalata.

Optional ingredients

• Breadcrumbs
  This is entirely optional. I find that adding a tablespoon helps to keep everything together without the dip being too runny.
• Smoked Paprika or Liquid Smoke
  Melitzanosalata is traditionally made by charring the eggplants over an open flame, giving it its signature smoky flavour.
  If you don’t have access to an open flame, try cheating by adding ½ teaspoon of good quality smoked paprika or a few drops of liquid smoke.

How to make this recipe

• Step 1 : Place eggplants on a lined baking sheet and roast in a preheated oven (180 deg C - 350 F) for 1 hour.

Top Tip: Use a fork to prick the eggplant flesh before roasting.  

• Step 2 : Once the eggplants are cooked, allow them to cool on the baking tray for half an hour.

• Step 3: Very gently peel the skin of the cooked eggplants.
• Step 4: Place the eggplant flesh in a colander to drain for half an hour.

• Step 5: Place the eggplant flesh, garlic, breadcrumbs, olive oil, salt, pepper and parsley in a food processor and blend until smooth (make sure there is a little texture - we don't want eggplant paste).
• Step 6: Serve the melitzanosalata immediately or refrigerate for a few hours and serve later.

Expert tips 

• Broil or grill your eggplants. If you don’t have a gas stove and prefer a more pronounced smoky eggplant flavour, you can broil your eggplants instead. (This process should take approximately 20 minutes). Place your eggplants on a baking tray and place them under a hot broiler. Cook until the skin on the whole eggplant is blistered (be sure to turn periodically to get all sides).
• Use a fork instead of a food processor. If you prefer not to use a food processor, place all the ingredients for the melitzanosalata in a medium bowl and mash roughly with a fork. Just be sure to finely chop your garlic in advance. The texture will be a little more on the chunky side but still equally delicious.
• Add roasted peppers. If you want to make this delicious Mediterranean eggplant dip, “next level” fold through a small chargrilled red pepper once it has been blended or mashed. It adds an extra smoky hit and a delicious flavour. 

FAQ’s

Video - how to make it

More Greek eggplant recipes

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📋 Recipe

This post was originally published in February 2015, but was republished with completely new pictures, step-by-step instructions and video in March 2021.