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.
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, taramasalata 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
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.
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.
- 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.
Melitzanosalata is pronounced meh-lee-tza-no-sa-lata. It is derived from two Greek words - melitzana (eggplant) and salata (salad), which translates as eggplant salad. You’ll often see it in a Greek restaurant labelled as “Greek eggplant salad.”
It is not something I recommend as I find the dip becomes watery after defrosting.
A lot of variations exist in the Middle East, and baba ghanoush is one of them. While these two dips share many similarities, the primary difference is that baba ghanoush has a good quantity of tahini added to it. This delicious Greek eggplant dip focuses on the eggplant allowing it to be the star of the dish.
If you end up with a bitter eggplant, try removing the seeds. This will help remove any bitterness.
Yes. There are no animal-derived ingredients in it.
Video - how to make it
More Greek eggplant recipes
If you've tried this melitzanosalata or any other recipe on the blog - don't forget to rate it and leave a comment below. You can also follow the blog on Facebook, Instagram and Pinterest OR sign up to the Newsletter for the latest delicious recipes.
Melitzanosalata - Greek Eggplant Dip
- 2 eggplants
- 5 cloves garlic
- 1½ tablespoon breadcrumbs
- ⅓-½ cup extra virgin olive oil, (adjust as necessary)
- 3 tablespoon vinegar, red wine
- pinch salt and pepper, to taste
- ¼ cup flat-leaf parsley, loosely packed
- Place eggplants on a lined baking sheet and roast in a preheated oven (180 deg C - 350 F) for 1 hour.
- Once the eggplants are cooked, allow them to cool on the baking tray for half an hour.
- Very gently peel the skin and place the eggplant flesh in a colander to drain for half an hour.
- Place the eggplant flesh, garlic, breadcrumbs, olive oil, salt, pepper and parsley in a food processor and blend until smooth.
- Serve the melitzanosalata immediately or refrigerate for a few hours and serve later.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
This post was originally published in February 2015, but was republished with completely new pictures, step-by-step instructions and video in March 2021.
Simply perfect! A tasty and highly satisfying spread/dip.
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!
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.
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!
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?
Sure. Lemon juice would be a better option.
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.
Eggplant dip is quite possibly my most favourite dip in the world. Fresh bread and dip is like my kryptonite.
Hi Peter, Beautiful Blog, thank you!
What kind of vinegar do you use for this recipe?
Hi Nellie. Red wine vinegar is fine. Cheers
I bake the aubergines / eggpla nts without charring the skin. Then I usually leave the skins on when making the puree. The finished product is darker, but tastes fine.
Oh! How interesting! I never thought of doing that!
Nice to have an easy alternative to hummus on vegetarian days. This is a great recipe.