Smoky, creamy, and richly flavored, Melitzanosalata is a classic Greek eggplant dip that captures the essence of Mediterranean simplicity. Made with roasted eggplant, garlic, lemon or vinegar, and olive oil, this traditional mezze dish is perfect as an appetizer or side, and is best enjoyed with crusty bread or warm pita. It’s a must-have on any Greek table, offering a balance of earthy, tangy, and fresh herbaceous notes.

Why You’ll Love This Recipe

Traditional Greek flavor using simple, wholesome ingredients
Smoky roasted eggplant brings depth and richness
Naturally vegan and gluten-free
Light and healthy, yet creamy and satisfying
Easy to prepare with minimal equipment
A versatile dip, spread, or side dish
Great addition to mezze platters or Mediterranean-style meals
Perfect for make-ahead entertaining
Customizable texture—chunky or smooth
Delicious both warm and chilled

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Eggplants (large)
Garlic cloves, minced
Extra virgin olive oil (plus more for drizzling)
Red wine vinegar or fresh lemon juice
Salt and black pepper
Fresh parsley, finely chopped
Kalamata or green olives, for garnish (optional)

Directions

Preheat your oven to 425°F (220°C).
Prick the eggplants several times with a fork and place them on a baking sheet. Roast for 35–40 minutes, turning once halfway, until the skins are charred and the eggplants have collapsed.
Allow the eggplants to cool slightly. Scoop out the soft flesh and discard the skins.
Place the flesh in a mixing bowl and mash with a fork for a rustic texture, or pulse briefly in a food processor for a smoother dip.
Add the minced garlic, olive oil, red wine vinegar or lemon juice, salt, and pepper. Mix until fully combined and creamy.
Stir in the chopped fresh parsley and adjust seasoning as needed.
Transfer to a serving bowl, drizzle with extra olive oil, and garnish with olives if desired.
Serve with crusty bread, pita, or as part of a mezze platter.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: Approximately 160 kcal per serving

Variations

Add Tahini: Blend in a spoonful of tahini for a richer, creamier dip.
Roast with Garlic: Wrap garlic cloves in foil and roast alongside eggplants for a mellow garlic flavor.
Spicy Version: Add a pinch of chili flakes or a small roasted chili for heat.
Smokier Flavor: Grill the eggplants over an open flame or BBQ for an even deeper smokiness.
Creamier Texture: Mix in a spoonful of plain Greek yogurt for a tangy twist.
Mint or Dill: Use fresh mint or dill instead of parsley for a different herbaceous note.
Add Lemon Zest: For extra citrus brightness, stir in a bit of lemon zest.
Capers or Anchovies: Mix in chopped capers or anchovies for a briny boost.
Serve as a Spread: Use as a topping for toast, sandwiches, or wraps.
Cold Mezze Style: Chill thoroughly and drizzle with olive oil before serving as a cold mezze.

storage/reheating

Storage:
Store Melitzanosalata in an airtight container in the refrigerator for up to 4 days. The flavors deepen with time.

Reheating:
This dip is typically served at room temperature or chilled. If desired, you can gently warm it on the stovetop over low heat, stirring frequently.

FAQs

What is Melitzanosalata?

Melitzanosalata is a traditional Greek dip made from roasted eggplant, olive oil, garlic, lemon or vinegar, and herbs. It is similar to baba ganoush but without tahini.

Can I grill the eggplant instead of roasting?

Yes, grilling adds an even smokier flavor, which is traditional in many Greek preparations.

Is Melitzanosalata vegan?

Yes, it is naturally vegan as it contains no animal products.

Can I freeze Melitzanosalata?

It’s not recommended, as the texture of the eggplant can become watery after freezing and thawing.

What do I serve with this dip?

Serve with pita bread, crusty sourdough, crackers, or fresh vegetables like cucumber or bell pepper slices.

Can I make this dip ahead of time?

Yes, it’s ideal for making ahead. Prepare it up to a day in advance and refrigerate to allow the flavors to develop.

How do I know when the eggplant is fully roasted?

The skin will be blistered and the inside soft and collapsed. A fork should easily pierce through the center.

Can I use a blender or food processor?

Yes, for a smoother consistency, pulse the ingredients in a food processor. Avoid over-blending to maintain some texture.

What are some good garnishes?

Drizzle with olive oil, top with parsley, olives, or a sprinkle of smoked paprika or cumin.

Is this dish healthy?

Yes, it’s rich in fiber, antioxidants, and heart-healthy fats from olive oil, making it a nutritious appetizer or snack.

Conclusion

Greek Eggplant Dip (Melitzanosalata) is a smoky, tangy, and wholesome spread that embodies the rustic charm of Mediterranean cuisine. Whether served as a starter, mezze, or part of a larger feast, it offers a simple and flavorful way to enjoy eggplant. With its creamy texture and bold, bright flavors, this dip is sure to become a staple in your kitchen and a favorite at any gathering.

Greek Eggplant Dip (Melitzanosalata)

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Author: Mari
Total Time: 50 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Melitzanosalata is a classic Greek eggplant dip that’s smoky, creamy, and loaded with Mediterranean flavor. Made with roasted eggplant, garlic, olive oil, and lemon, it’s a must-have Greek mezze that pairs perfectly with crusty bread or pita. This plant-based dip is simple, healthy, and full of traditional Greek home cooking goodness.

Ingredients

2 large eggplants
2 garlic cloves, minced
3 tbsp extra virgin olive oil (plus more for drizzling)
1 1/2 tbsp red wine vinegar or fresh lemon juice
Salt and black pepper, to taste
2 tbsp fresh parsley, finely chopped
Kalamata or green olives, for garnish (optional)

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Instructions

Preheat oven to 425°F (220°C). Prick eggplants with a fork and place on a baking sheet. Roast for 35–40 minutes, turning once, until the skin is charred and the flesh is soft and collapsed.
Let eggplants cool slightly. Scoop out the flesh and place it in a bowl or food processor.
Mash with a fork for a rustic texture, or pulse for a smoother dip.
Add garlic, olive oil, vinegar or lemon juice, salt, and pepper. Mix well.
Stir in fresh parsley. Taste and adjust seasoning as needed.
Drizzle with olive oil and garnish with olives before serving.

Notes

For extra smokiness, grill eggplants instead of roasting.
Make ahead and chill for deeper flavor.
Serve with warm pita, crusty bread, or fresh vegetables.
Keeps in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Appetizer / Dip
Method: Roasting
Cuisine: Greek / Mediterranean