Melitzanosalata (Greek Eggplant Dip)

My Melitzanosalata recipe is going to be the new star of your dip spread. Creamy, smoky roasted eggplant along with a good dousing of good old EVOO and a few other flavor enhancers.

This Greek Eggplant Dip is so super simple, yet the end result is too good. Once I whip this up, all I need is a big pile of pitas to scoop it up.

Make my version of easy Greek Eggplant Dip for your next get together, and watch the crowd gather round…

I’ve made quite a few homemade dips here on GypsyPlate, but some of my favorites feature eggplant. Moroccan Zaalouk and Middle Eastern Moutabal are both so delicious that it’s tough to pick a favorite.

Now this Melitzanosalata may be the hardest to say, but it has the simplest ingredients. This is one that really lets the eggplant stand out as the star.

What is Melitzanosalata?

Melitzanosalata, pronounced meh-lee-tza-no-sah-lah-ta, is a simple Greek eggplant dip, where roasted eggplant is combined with olive oil, a hint of garlic, and a splash of lemon juice. It is often garnished with other ingredients such as parsley and olives.

The name translates to “eggplant salad”, though it is most commonly eaten as a dip, or part of a mezze platter. It’s also served as an accompaniment to meats and fish.

The eggplant is often roasted on an open flame, but today I am giving the you oven roasted method.

Ingredients Needed

• Eggplants – The star.
• Extra virgin olive oil – Good quality.
• Garlic – Just a hint.
• Lemon juice – For a little tang.
• Salt and pepper – To taste.
• Red chili flakes – For a mild kick.
• Parsley – Some in the dip, some for garnish.
• Optional garnishes – Kalamata olives, scallions, cherry tomatoes, feta.

Easy Melitzanosalata Recipe

As mentioned above, you have the option of charring the eggplant on an open flame, but just be ready for clean up later. If you want a little less mess and effort, you can roast the eggplant in your oven.

1. Roast eggplant: First, I cut the eggplant in half and brush each half with olive oil. Then, I place them flat side down on a sheet lined with parchment paper or foil. I pierce the eggplant in a few places with a fork. After that, I just bake it in a preheated oven.

2. Drain the eggplant: Once it’s baked, I let it cool down a bit before scooping out the flesh and discarding the skin. I then place the eggplant flesh in a colander to let any excess water drain out.

3. Mash and mix: I transfer the eggplant to a mixing bowl and mash it to a smooth consistency with a fork. Then, I add in olive oil, minced garlic, lemon juice, parsley, red chili flakes, salt, and pepper. I combine everything until it’s well mixed.

4. Garnish: Add any of your preferred garnishes on top. Today I used parsley, cherry tomatoes, scallions and kalamata olives.

Serving Suggestions

I love melitzanosalata as a dip for pita bread, corstini, or veggies like carrots and celery. It makes a great addition to party spreads.

It’s also great with meats and fish. I like it in pita pockets with Chicken Souvlaki or Keftedes. Or, it’s a great accompaniment to Falafel.

Alpana’s Tips

• If I feel like grilling the eggplant instead of baking, I keep it whole and just pierce it in several places with a fork. I grill it, turning occasionally, until it’s soft.
• I make sure not to skip the draining step, because otherwise, I’d end up with a watery dip. While the eggplant is draining, it’s a great time to prep other parts of the meal.
• I always use a good quality extra virgin olive oil for that rich, flavorful touch.
• Tasting and adjusting the seasoning is key, as everyone’s palate is a bit different. I check for the right balance of salt and lemon juice.
• If I’m serving melitzanosalata as a dip, I chill it before serving. But if it’s a side to meat dishes, I serve it warm.

Give my easy Greek eggplant dip a try at home. Sometimes the simplest thing are the most delicious.

I have plenty more amazing dishes from all around the world coming your way. If you haven’t already, be sure to subscribe to our mailing list so you’re always in the loop. Until next time…

Melitzanosalata, on our Gypsy Plate… enjoy!

Try these other great homemade dips!
Tzatziki
Pico de Gallo
Guasacaca
Cowboy Caviar
Hummus
Aji Verde
Garlic Aioli
Tapenade
Tyrokafteri
Fry Sauce

Melitzanosalata (Greek Eggplant Dip)

Yield: 6-8 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Melitzanosalata is a simple Greek eggplant dip that takes simple ingredients to create amazing flavors. It's great with pita bread, or as an accompaniment to grilled meats or fish.

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Ingredients

• 2 large eggplants
• 1 garlic clove, minced
• ¼ cup extra virgin olive oil
• 1 lemon, juiced
• ¼ cup chopped parsley, plus more for garnish
• ¼ tsp red chili flakes
• salt, to taste
• pepper, to taste
• Optional Garnishes:
• scallions
• kalamata olives
• cherry tomatoes
• feta cheese

Instructions

1. Preheat oven to 425°F.
2. Cut the eggplants in half. Brush it all over with olive oil and place it flat side down on a foil or parchment pepper lined sheet. Pierce in several places with a fork. Bake for 30-40 minutes. (see note 1 for open flame instructions)
3. Once cooled, scoop out the flesh of the eggplant and place in a colander. Allow water to drain out for 10-15 minutes.
4. Transfer the eggplant to a mixing bowl and mash to a smooth consistency with a fork. Add in olive oil, minced garlic, lemon juice, parsley, red chili flakes, salt and pepper. Combine until well mixed.
5. Top with preferred garnishes and drizzle it with more extra virgin olive oil.

Notes

1. The more traditional method involves cooking the eggplant, whole, over an open flame. To do this, set the flame to medium and place the eggplant directly on the flame. Rotate ever 3-4 minutes with tongs until eggplant is fully softened and skin is charred, about 15-20 minutes.
2. Leftovers: You can refrigerate leftover melitzanosalata 3-4 days in an airtight container. Make a big batch, as it goes great with so many things. We do not recommend freezing it.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 134Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 3mgSodium 111mgCarbohydrates 16gFiber 5gSugar 6gProtein 2g

Nutrition information calculated by Nutritionix.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.