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
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2 large eggplants
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2 garlic cloves, minced
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3 tbsp extra virgin olive oil (plus more for drizzling)
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1 1/2 tbsp red wine vinegar or fresh lemon juice
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Salt and black pepper, to taste
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2 tbsp fresh parsley, finely chopped
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Kalamata or green olives, for garnish (optional)
Instructions
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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.
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Let eggplants cool slightly. Scoop out the flesh and place it in a bowl or food processor.
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Mash with a fork for a rustic texture, or pulse for a smoother dip.
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Add garlic, olive oil, vinegar or lemon juice, salt, and pepper. Mix well.
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Stir in fresh parsley. Taste and adjust seasoning as needed.
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Drizzle with olive oil and garnish with olives before serving.
Notes
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For extra smokiness, grill eggplants instead of roasting.
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Make ahead and chill for deeper flavor.
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Serve with warm pita, crusty bread, or fresh vegetables.
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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
