Name: Melitzanosalata (Greek Eggplant Dip)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Greek
Ingredients: 600 g eggplants; 60 ml olive oil; 5 g garlic, minced; 2 tbsp lemon juice; 2 tbsp parsley, chopped; Salt, to taste; Black pepper, to taste

Melitzanosalata is a smoky, creamy Greek eggplant dip made with roasted eggplants, garlic, olive oil, lemon juice, and fresh parsley. I like serving it chilled with warm bread, pita, or fresh vegetables as a simple Mediterranean appetizer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

600 g eggplants

60 ml olive oil

5 g garlic, minced

2 tbsp lemon juice

2 tbsp parsley, chopped

Salt, to taste

Black pepper, to taste

Directions

I preheat the oven to 200°C (400°F). Then I place the whole eggplants on a baking tray and roast them for 30–40 minutes, until they become very soft and collapsed.

I remove the eggplants from the oven and let them cool slightly. Then I peel off the skins and discard them, keeping only the soft flesh.

Next I transfer the eggplant flesh to a bowl and mash it until smooth or slightly chunky. I add the minced garlic and mash again to combine everything well.

I slowly drizzle in the olive oil while stirring continuously to create a creamy texture. Then I stir in the lemon juice and season with salt and black pepper.

I fold in the chopped parsley, mix well, and chill the dip for at least 30 minutes before serving.

Servings and Timing

This recipe makes 4 servings.

Prep time: 15 minutes

Cooking time: 40 minutes

Total time: 55 minutes

Calories: 180 kcal per serving

Variations

I sometimes add a little red wine vinegar for extra tang. For a creamier version, I mix in a spoonful of Greek yogurt.

I also like adding a pinch of smoked paprika when I want a deeper smoky flavor.

Storage/Reheating

I store Melitzanosalata in an airtight container in the refrigerator for up to 3 days.

I do not reheat this dip because I like serving it chilled or at room temperature. Before serving, I stir it well and add a small drizzle of olive oil if it looks too thick.

FAQs

Can I make Melitzanosalata ahead of time?

Yes, I like making it ahead because the flavors get better after chilling for a few hours.

Do I serve Melitzanosalata warm or cold?

I usually serve it chilled or at room temperature.

Can I make this dip smoother?

Yes, I mash it well or blend it briefly for a smoother texture.

What can I serve with Melitzanosalata?

I serve it with warm pita, crusty bread, crackers, or fresh vegetables.

Can I roast the eggplants on a grill?

Yes, I can grill the eggplants for an even smokier flavor.

Conclusion

Melitzanosalata is a simple, flavorful Greek eggplant dip that I love making for appetizers, meze platters, and light Mediterranean meals. With roasted eggplant, garlic, lemon, olive oil, and parsley, it turns basic ingredients into a fresh and smoky dip.

📖 Recipe: