Our 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. All you need is a big pile of pitas to scoop it up.
Make this for your next get together, and watch the crowd gather round…
We’ve made quite a few homemade dips here on GypsyPlate, but some of our 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 we’re giving the you oven roasted method.
- 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.
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: Cut the eggplant in half, brush it with olive oil and place the halves flat side down on a parchment paper or foil lined sheet. Pierce in a few places with a fork. Then just bake in a preheated oven.
2. Drain the eggplant: Once baked, let it cool down a bit, then scoop out the flesh, discarding the skin. Place the eggplant flesh in a colander and allow the excess water to drain out.
3. Mash and mix: 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.
4. Garnish: Add any of your preferred garnishes on top. Today we used parsley, cherry tomatoes, scallions and kalamata olives.
How to Serve Melitzanosalata
We love melitzanosalata as a dip for pita bread, corstini, or veggies like carrots and celery. It makes a great addition to party spreads.
Recipe Tips and Notes
- If you wish to grill the eggplant, do not slice it in half. Instead, pierce it in several places with a fork and grill it whole, turning occasionally, until it is soft.
- Do not skip the draining step. Otherwise you will end up with a watery dip. While you’re waiting, you can always prep other parts of the meal.
- Use a good quality extra virgin olive oil.
- Taste and adjust. Everyone has a little different palate, so check for salt and lemon juice.
- If you are serving melitzanosalata as a dip, chill before serving. As a side to meat dishes, it can be served warm.
Leftovers and Storage
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.
Give this easy Greek eggplant dip a try at home. Sometimes the simplest thing are the most delicious.
We 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!
- 2 large eggplants
- 1 garlic clove, minced
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- 1/4 cup chopped parsley, plus more for garnish
- 1/4 tsp red chili flakes
- salt, to taste
- pepper, to taste
- Optional Garnishes:
- kalamata olives
- cherry tomatoes
- feta cheese
- Preheat oven to 425°F.
- 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)
- Once cooled, scoop out the flesh of the eggplant and place in a colander. Allow water to drain out for 10-15 minutes.
- 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.
- Top with preferred garnishes and drizzle it with more extra virgin olive oil.
- 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.
Nutrition InformationYield 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.
Never miss a recipe!
Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.