An Earthy Melitzanosalata Recipe to Make the Perfect Dip!
Craving a delicious Mediterranean dip that is easy to make? Melitzanosalata might be the recipe for you!
Melitzanosalata – also known as Greek eggplant dip or literally translated as “eggplant salad” – is an earthy, flavorful creation that works as a versatile dip or spread.
Traditionally made with eggplants roasted over an open flame, this kitchen-friendly version is great for sharing with friends and serving with pita chips, crusty garlic bread, or crackers!
Ingredients
To make this Melitzanosalata recipe, here are the ingredients that you will need. There aren’t too many, so the quality of each ingredient matters!
- Eggplants – Use medium-large eggplants that are firm and ripe for the best flavor.
- Garlic clove – One minced garlic clove to enhance the taste of the dip.
- Red onion – Finely chopped; to provide extra flavor and a slight crunch.
- Juice from half a lemon – Between 1 and 1 1/2 tablespoons. Use fresh lemon juice for the best taste, but store-bought lemon juice will also work.
- Fresh parsley – Chopped; to add freshness to the dip.
- Olive oil – Use good quality olive oil for the best flavor.
- Salt – Add to taste to enhance and balance the flavors of the dish.
- Black pepper – Add to taste to add depth of flavor to the dip.
- Feta – Optional for garnish.
- Olives – Optional garnish; adds additional flavor to the dish.
Recipe Tips and Substitutions
Before you make this roasted eggplant dip, read through these recipe tips and tricks so that you know what to expect and end up with the best dip!
- Roasting the eggplant gives the dip a slightly smoky flavor. Don’t forget to pierce the eggplants with a fork before roasting to prevent them from bursting.
- The exact baking time can vary depending on the thickness of the eggplants.
- If you add feta cheese and/or olives to the dip, you may want to reduce the amount of salt you add.
- As an alternative to parsley, you can add fresh mint if you like the flavor.
- Feel free to adjust the seasoning to your taste. For a bit of spice, you can add some chili flakes.
How to Make Melitzanosalata – Step by Step Instructions
In this section, we’ll show you exactly how to make this Greek roasted eggplant dip. We’ve included all the recipe photos so you can see just how to make it every step of the way.
As always, the recipe card with all the relevant details can be found at the bottom of this post.
Start by preheating the oven to 400 degrees Fahrenheit. Place the eggplants on a baking sheet lined with parchment paper and pierce them with a fork.
Bake the eggplants for 50 to 60 minutes, turning them every 15 minutes. The exact baking time can vary depending on the thickness of the eggplants.
When the eggplants are soft and charred, take them out of the oven and let them cool for at least 10 minutes or until cool enough to handle.
Slice the eggplants in half and scoop out the flesh. Place the flesh in a colander to drain for 10 minutes.
Transfer the eggplants to a bowl and mash with a fork.
Add the olive oil, minced garlic, chopped onion, lemon juice, parsley, salt and pepper to the bowl. Str everything together.
Optionally garnish with crumbled feta and olives. Serve with crusty garlic bread, pita chips or crackers. Enjoy!
Storage Tips
If you have leftover eggplant dip, you can store them in an airtight container in the fridge for up to 4 days.
You can cover the surface of the dip with a very thin layer of olive oil to maintain freshness. Stir the leftover eggplant dip well before serving as it may separate slightly in the fridge.
FAQ
Here are some answers to questions about this classic Greek dip.
Melitzanosalata – literally “melitzána” for eggplant and “saláta” for salad – is the name of a tasty Greek eggplant dip. It is traditionally made with fire-roasted eggplant and a variety of spices and other ingredients. It is used for dipping and is often eaten as an appetizer.
While both are spreads/dips with an eggplant base, melitzanosalata is simpler in execution. Baba ganoush is often thicker and more like hummus due to the use of tahini.
To make melitzanosalata, bake the eggplant in the oven until soft and charred. Remove, let cool, and peel. Allow the eggplants to drain before chopping and adding additional ingredients like onion, garlic, parsley, and spices. Mix everything together, optionally garnish with feta cheese and olives, then serve with pita chips or crusty bread.
To grill eggplant in the oven, prepare the eggplant by poking holes in the outside. Place it on a baking sheet lined with parchment paper and bake at 400 degrees Fahrenheit for 50 to 60 minutes (this may vary depending on the size of the eggplant), turning the eggplant every 15 minutes.
Related Recipes
If you liked this Greek dip, here are some more Greek and Balkan recipes that you can try at home!
- Greek Pita Bread
- Greek Zucchini Fritters (Kolokithokeftedes)
- Tirokafteri (Spicy Greek Feta Dip)
- Moussaka
- Ajvar (Balkan Red Pepper Spread)
- Classic Tzatziki Sauce
Melitzanosalata (Greek Eggplant Dip)
Ingredients
- 2 eggplants
- 1 garlic clove, minced
- 1/4 red onion, finely chopped
- juice from half a lemon
- 1/2 cup fresh parsley, chopped
- 1/3 cup olive oil
- salt, to taste
- black pepper, to taste
- feta cheese, optional (for garnish)
- olives, optional (for garnish)
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a baking sheet lined with parchment paper and pierce them with a fork. Bake for 50 to 60 minutes, turning the eggplant every 15 minutes.2 eggplants
- When the eggplants are soft and charred, take them out of the oven and let them cool for at least 10 minutes or until cool enough to handle.
- Slice the eggplants in half and scoop out the flesh. Place the flesh in a colander to drain for 10 minutes.
- Transfer the eggplants to a bowl and mash with a fork.
- To the bowl, add the olive oil, minced garlic, chopped onion, lemon juice, parsley, salt and pepper. Str everything together.1 garlic clove, 1/4 red onion, juice from half a lemon, 1/2 cup fresh parsley, salt, black pepper, 1/3 cup olive oil
- Optionally garnish with crumbled feta and olives.feta cheese, olives
- Serve with crusty garlic bread, pita chips or crackers.
Notes
- Don’t forget to pierce the eggplants with a fork before roasting to prevent them from bursting with baking.
- The exact baking time can vary depending on the thickness of the eggplants.
- If you are adding feta cheese and/or olives to the dip, you may want to reduce the salt.
- As an alternative to parsley, you can add fresh mint if you like the flavor.
- Feel free to adjust the seasoning to your taste. You can add some chili flakes for a little extra heat.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
