This melitzanosalata recipe is my dad's recipe. He approves even with my little extra "touches".
Jump to:
It's simplicity to the rescue yet again! I don't need to sound like a broken record - but you know that I adore humble, simple dishes.
And this Greek dip is a perfect example of that.
Too many eggplants?
I recently went overboard, buying a considerable 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 effortless to prepare and if you're 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 '70s and '80s), 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 eggplant 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!
📖 Variations
The only addition I made to this dip was to 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 in melitzanosalata!
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 massive project involving the blog in the next month.
It's all inspiring!
Take care and all the best.
📋 Recipe
Melitzanosalata Recipe
Ingredients
- 2 eggplants
- 5 cloves garlic
- 1½ tbsp breadcrumbs
- ⅓-1/2 cup extra virgin olive oil
- 3 tbsp vinegar, red wine
- pinch salt and pepper, to taste
- ¼ cup flat-leaf parsley, loosely packed
Instructions
- Preheat your oven to 180 deg C and line a tray with baking paper.
- Place your eggplants on the tray and cook for 1 hour.
- Once the eggplants are cooked, allow them to cool for half an hour. Very gently remove the skin and place the flesh in a colander to drain for another half an hour.
- Place the eggplant, garlic, breadcrumbs, ⅓ cup olive oil, salt, pepper and parsley in a food processor and whizz until smooth.
- Taste the eggplant dip and adjust with extra oil, vinegar or seasoning as needed.
Rosa
Simply perfect! A tasty and highly satisfying spread/dip.
Cheers,
Rosa
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.
CookSophieCook
There can never be too many eggplants...!
Asha
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!
Tori Cooper
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!
Merryn Galluccio
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