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!
Any eggplant (also called aubergine) lovers out there? Hands up!!
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 .
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.
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.
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.
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 or sieve to drain for 15 minutes.
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.
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, and don’t forget to check our all-time reader’s favorite: greek tzatziki sauce.
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Melitzanosalata Recipe (Greek Eggplant Dip Recipe)
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
- 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.
- 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.
- 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.
VIDEO
I usually make baba ganoush when I want eggplant dip, but decided to try something different this time. All I can say is that this is easy and delicious. I love that it doesn’t require “unique” or “special” ingredients; that is always a big plus, and that I didn’t have to pull out my food processor or any other piece of equipment. The lemon juice is perfect with the earthiness of the eggplant. Next time I’ll grill the eggplant over coals for a little bit of smokiness.
Hi Dianne, thanks for the review and your comments! – Linda
Hi Anetta….made this recipe this am! letting it sit and also grilling some fresh onion Naan for dipping! Your recipe is so delish ( of course I have been testing!!!!) and AUTHENTIC tasting!! Our son, went to Corfu after College to volunteer!
we traveled over and spent 10 days some in Athens, rest in Corfu…the food was amazing, shopping and cooking, memories of great travels, you inspire my taste buds today!!!