Melitzanosalata (Greek Eggplant Dip)

Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty vegan dish of roasted eggplant, garlic, oil, and lemon juice. It’s perfect spread on toasted bread, or as party of a larger Greek meze party!

This Eggplant Greek Dish is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party!

Any eggplant (also called aubergine) lovers out there? Hands up!!

This Mediterranean Eggplant Dip is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party!

I have always liked eggplant recipes and learned more ways to cook it when I took a cooking class while in Athens. We made Melitzanosalata, a Greek eggplant dip recipe.

It was tasty!

 

What is Melitzanosalata?

Melitzanosalata is a classic Greek appetizer made of broiled or fried eggplant, olive oil, vinegar, and garlic. It is an eggplant dip that can be served as an appetizer or a side dish. In other languages, it’s known by different names. In English, it’s called eggplant caviar while its French name is caviar aubergine .

 

Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party!

I knew it was time to share an eggplant recipe on the blog, so I went with my gut and decided on this Melitzanosalata recipe.

This is a great Greek dish with aubergines! Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party!

Well, here it is folks. If you can make guacamole, you can make melitzanosalata, a great Greek eggplant dish. 

How to Make Eggplant Dip

 Here is a look at how easy it is to make this Greek eggplant spread.

First, assemble the small list of ingredients.

How to Make Aubergine Dip

Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork.

How to make Eggplant Dip

Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.

Looking for eggplant dip recipes? Here is a great one! Roasted Eggplant Dip Recipe

Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat).

Aubergine Dip Greek is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party!
 Roughly chop the flesh and place in a colander or sieve to drain for 15 minutes.

Greek Aubergine Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party!

Transfer the eggplant to a large bowl and gently mash with a fork.

Eggplant Dip Greek, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party!

Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste.

Looking for Greek aubergine recipes? Here is a delicious and easy one! Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice.

Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.

Looking for Greek eggplant recipes? Here is a great one! Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party!

Melitzanosalata Cooking Tips

  • To have the best taste, you should serve this dip at room temperature or slightly chilled. However, if you want to serve it warm, heat it up in the microwave but only for a few seconds. In any case, never reheat it using a stovetop because this will ruin its great taste and texture.
  • You can store leftover melitzanosalata in an airtight container in the refrigerator for a maximum of five days. This way you’ll always have a healthy snack at hand when hunger strikes.
  • If you’re wondering how long does melitzanosalata last, keep in mind that its shelf life depends on the storage used. It lasts much longer when it’s properly refrigerated.

 

Be sure to check out my other Greek recipes for more inspiration!

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Here’s the Recipe!

Melitzanosalata (Greek Eggplant Dip)

Melitzanosalata (Greek Eggplant Dip)

Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party!

Yield: 3-4
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Ingredients

  • 2 large eggplants
  • 4 cloves garlic, peeled and minced
  • 1/4 cup extra virgin olive oil, plus more for serving
  • 3 tablespoons freshly squeezed lemon juice
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • Chopped fresh parsley leaves and olives for garnish (optional)

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork. Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.
  2. Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat). Roughly chop the flesh and place in a colander to drain for 15 minutes.
  3. Transfer the eggplant to a large bowl and gently mash with a fork. Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste. Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.

Nutrition

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 247|Total Fat: 14g|Saturated Fat: 2g|Trans Fat: 0g|Unsaturated Fat: 12g|Cholesterol: 0mg|Sodium: 411mg|Carbohydrates: 32g|Fiber: 9g|Sugar: 11g|Protein: 3g|

Nutrition information has been auto-calculated for your convenience.

Did you make this recipe?

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Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party!

August 5, 2016 | Last Updated on November 12, 2021 by Linda

16 thoughts on “Melitzanosalata (Greek Eggplant Dip)”

  1. i asked my sister, who lives in Cyprus , about this recipe and she says they do it often and use a charcoal or wood fire. Since here in Ohio I don’t have easy access to do it like that, I decided to look up another way to do it and found yours! I’m making it no2w so I will leave comments after.

    Reply
  2. How much eggplant by weight is this recipe supposed to use? I made this today but the flavour of the lemon was very strong, so I think my eggplants weren’t big enough.

    Reply
  3. I went to veggie restaurant, and order this .> and when the bowl was done i siad to my self ,i think i can make this at home,So when egg plant was on sale for 99 cent i hade my chance and found this ricpe . Thank you so much, my family said it was very yummy 🙂 and this ricpe is a perect light heathy dip not to hevey.

    We made are own galric num bread ^.^

    Reply
  4. hahaha this cracked me up. Especially being 15 and 100% sure about your future husband. Thanks for the recipe, can’t wait to try it!

    Reply
  5. i made this for a party hosted by Greek friends with a Greek theme. Not only dd it meet the Yia Yia’s approval, but i was asked to make ot AGAIN!!!

    Reply
  6. I’ve been cooking a long time and have pretty good instincts in the kitchen. I decided to make this as a bit of an after thought, I reread the instructions about roasting the eggplant, something didn’t feel right.Just put it in the oven on a baking sheet? About 50 minutes later while relaxing in the other room I heard a muffled boom from the kitchen. My girlfriend said, what was that?? My reply, I think the eggplant just blew up!

    I have never blown anything up in the kitchen before, at least not on purpose. Next time, I’ll prick the eggplant a few times first.

    Reply
  7. Just curious about that “tannin” bitter taste that comes with most eggplants. Normally, I salt my eggplant and let it drain in a colander before cooking it. Using the normal eggplant we get in the produce section in the stores here in the states, and roasting it whole in the oven, does any of that bitter taste linger in the above dip?

    Reply
  8. I LOVE eggplant. It’s been one of my favourite vegetables since I was a kid. I especially like its texture and special taste. Just saying this because it’s really funny seeing how one person’s likes are another person’s so deep dislike 🙂

    My problem was that for the past year or so I didn’t know what to make with eggplants. I used them in stir fry, but it was kind of blah, thanks for this recipe, I have 2 eggplants at home, can’t wait to make this dish, sounds delish!

    Reply

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