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!

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.

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

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Here’s the Recipe!

Melitzanosalata (Greek Eggplant Dip)

Yield: 3-4

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

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!

Print

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 Information

Yield 4 Serving Size 1
Amount 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.

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