Melitzanosalata is a classic Greek eggplant dip known for its smoky, creamy texture and fresh Mediterranean flavors. Made with roasted eggplant, garlic, olive oil, and lemon juice, this dip is a staple in Greek cuisine and pairs beautifully with pita bread, raw vegetables, or as part of a mezze platter.
Why You’ll Love This Recipe
- Authentic Greek Flavor – Enjoy the traditional taste of Greece with this simple and delicious recipe.
- Healthy and Nutritious – Packed with fiber, antioxidants, and heart-healthy olive oil, this dip is a great addition to any diet.
- Easy to Make – Just roast, blend, and serve—no complicated steps involved.
- Versatile – Serve as an appetizer, a spread, or a side dish.
- Naturally Vegan and Gluten-Free – Perfect for a variety of dietary preferences.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 2 large eggplants
- 2 garlic cloves, minced
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- ¼ cup parsley, finely chopped
- Salt and pepper to taste
- Optional garnish: crumbled feta cheese, olives, or a drizzle of olive oil
Directions
- Preheat your oven to 400°F (200°C). Poke the eggplants with a fork in several places, then place them on a baking sheet.
- Roast the eggplants for 40-50 minutes, turning occasionally, until they are soft and the skin is charred.
- Remove the eggplants from the oven and let them cool slightly. Cut them open, scoop out the flesh, and discard the skins.
- Place the eggplant flesh in a food processor or a large bowl. Add the minced garlic, olive oil, lemon juice, red wine vinegar, parsley, salt, and pepper. Blend or mash until smooth and creamy.
- Adjust the seasoning to taste, adding more lemon juice or salt if needed.
- Transfer to a serving bowl, garnish as desired, and serve with pita bread, crackers, or fresh vegetables.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6 servings
- Calories: 120 kcal per serving
Variations
- Smokier Flavor – Grill the eggplants over an open flame or on a grill for a deeper smoky taste.
- Chunky Texture – Instead of blending, mash the ingredients with a fork for a rustic, chunkier dip.
- Spicy Kick – Add a pinch of red pepper flakes or a finely chopped chili pepper.
- Creamier Version – Stir in a tablespoon of Greek yogurt or tahini for extra richness.
- Nutty Addition – Mix in some toasted walnuts or pine nuts for added crunch and flavor.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Not recommended, as the texture may become watery after thawing.
- Reheating: Serve cold or at room temperature; no reheating is needed.
FAQs
1. Can I make Melitzanosalata ahead of time?
Yes! It actually tastes better after sitting in the fridge for a few hours, allowing the flavors to meld.
2. How do I get the best smoky flavor?
Grilling the eggplants over an open flame or using a gas stove will give the dip a stronger smoky taste.
3. Can I use a blender instead of a food processor?
Yes, but blend in short pulses to avoid making the dip too smooth.
4. Is Melitzanosalata the same as Baba Ganoush?
They are similar, but baba ganoush often contains tahini, while Melitzanosalata relies more on olive oil and lemon juice.
5. What should I serve with this dip?
Pita bread, crackers, fresh veggies, or as a spread on sandwiches.
6. Can I add other herbs?
Absolutely! Dill, mint, or basil can add a fresh twist.
7. Is this dip keto-friendly?
Yes, it's low in carbs and perfect for a keto diet.
8. Can I roast the eggplants in an air fryer?
Yes! Roast at 375°F (190°C) for about 25-30 minutes, turning halfway through.
9. How do I prevent bitterness in the eggplant?
Choose fresh, firm eggplants and avoid overcooking them. Adding a bit more lemon juice can also help balance flavors.
10. Can I make this dip without garlic?
Yes, but garlic enhances the flavor. You can use roasted garlic for a milder taste.
Conclusion
Melitzanosalata is a delicious, healthy, and easy-to-make dip that brings the flavors of Greece straight to your table. Whether you enjoy it as an appetizer, side dish, or spread, this creamy eggplant dip is sure to impress. Try different variations to make it your own, and enjoy it with your favorite Mediterranean dishes!
Melitzanosalata (Greek Eggplant Dip)
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Diet: Vegan
Description
Melitzanosalata (Greek Eggplant Dip) is a smoky, creamy, and flavorful Mediterranean dip made with roasted eggplant, garlic, olive oil, and lemon juice. This authentic Greek recipe is naturally vegan, gluten-free, and perfect as an appetizer or mezze. Serve it with pita bread, fresh veggies, or as a spread for an easy and healthy dish!
Ingredients
- 2 large eggplants
- 2 garlic cloves, minced
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- ¼ cup parsley, finely chopped
- Salt and pepper to taste
- Optional garnish: crumbled feta, olives, or a drizzle of olive oil
Instructions
- Preheat oven to 400°F (200°C). Poke eggplants with a fork and place them on a baking sheet.
- Roast for 40-50 minutes, turning occasionally, until soft and charred.
- Let cool, cut open, and scoop out the flesh, discarding the skins.
- In a food processor or bowl, combine eggplant, garlic, olive oil, lemon juice, vinegar, parsley, salt, and pepper. Blend or mash until smooth.
- Adjust seasoning as needed.
- Serve with pita, crackers, or vegetables, garnishing as desired.
Notes
- For a smokier flavor, grill the eggplants over an open flame.
- Chunky texture? Mash with a fork instead of blending.
- Add spice with red pepper flakes or a chopped chili.
- Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Greek, Mediterranean
