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!
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.
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Here’s the Recipe!
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!
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.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 247Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 411mgCarbohydrates 32gFiber 9gSugar 11gProtein 3g
Nutrition information has been auto-calculated for your convenience.
Comments
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.
Hi Heather,
Large eggplants can weigh 1 1/4 or 1 1/2 pounds.
– Linda
Can this be made a day ahead?
Hi Casey,
Yes. You can make it 1-2 days ahead of time and keep it stored in a sealed container.
-Linda
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 ^.^
I had never made an eggplant dip until this recipe, it was to-die-for!! Thank you so much for sharing!
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!
My family loves eggplants, it is on our table every week. Will try to make this recipe next time.
How much does a large eggplant weigh?
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!!!
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.
Whoa! I’ve never had that happen. I’ll put a note in the recipe to prick the eggplant like you suggest.
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?
I don’t taste any bitterness in this recipe. I think roasting it maybe sweetens everything 🙂
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!