AppetizersGluten-FreeGreekMezesNon-DairySide DishesVeganVegetarian

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, and don’t forget to check our all-time reader’s favorite: greek tzatziki sauce.

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Here’s the Recipe!

Melitzanosalata Recipe (Greek Eggplant Dip Recipe)

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!
4.4 from 355 votes
Pin Rate Save
Course: Appetizers
Cuisine: Greek
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 4 servings
Calories: 184kcal
Author: The Wanderlust Kitchen
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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.

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Nutrition Facts
Melitzanosalata Recipe (Greek Eggplant Dip Recipe)
Serving Size
 
1 serving
Amount per Serving
Calories
184
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Sodium
 
442
mg
19
%
Potassium
 
550
mg
16
%
Carbohydrates
 
15
g
5
%
Fiber
 
7
g
29
%
Sugar
 
8
g
9
%
Protein
 
2
g
4
%
Vitamin A
 
54
IU
1
%
Vitamin C
 
10
mg
12
%
Calcium
 
28
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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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!

About the Author

Anetta

Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

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Comments:

  1. 5 stars
    absolutely delicious. I brought this to my garden club meeting. everyone wanted the recipe. I added extra lemon because one of my eggplants was a little over ripe. served with warmed stonefire mini naan as an appetizer fantastic

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