Name: Melitzanosalata (Greek Eggplant Dip) Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Greek
Ingredients: 2 large eggplants; 3 tablespoons olive oil; 2 cloves garlic, minced; 2 tablespoons lemon juice; 1 tablespoon red wine vinegar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons fresh parsley, chopped; Optional garnish: extra olive oil drizzle, olives, or parsley sprigs

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If you’ve ever found yourself swooning over the dreamy spreads of a Mediterranean mezze platter, you’re in for a treat today! Melitzanosalata (Greek Eggplant Dip) is a creamy, smoky, and zesty dip that combines perfectly roasted eggplant with bright lemon, herby parsley, and a swirl of robust olive oil. This dish is everything you want in a summer dip – light yet flavorful, wholesome, and absolutely gorgeous on the table. With just a handful of simple ingredients, you’ll be surprised how easy it is to bring the taste of Greece right into your kitchen.

Melitzanosalata (Greek Eggplant Dip) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of melitzanosalata is in its simplicity – each ingredient sings with clear Mediterranean flavor and packs in loads of color and texture. Just a few kitchen staples come together to create something truly special and versatile.

Eggplants: The star of our dip, eggplants provide the creamy, hearty base and soak up all the smoky, savory flavors.
Olive oil: Go for extra-virgin if you can – it lends richness and an unmistakable Mediterranean aroma.
Garlic: Freshly minced garlic packs a punch and elevates the eggplant’s mild flavor with just the right level of sharpness.
Lemon juice: Adds brightness and a subtle tang that keeps the dip wonderfully refreshing.
Red wine vinegar: A splash of this brings out the dip’s complexity and balances the oil’s richness.
Salt: A little goes a long way to lift all the flavors out of the roasted eggplant.
Black pepper: Just a hint for depth and a whisper of warmth.
Fresh parsley: Chopped parsley adds an herby lift and a pop of green that’s as good for the eyes as it is for the palate.
Optional garnish: An extra drizzle of olive oil, a handful of briny olives, or dainty sprigs of parsley make your melitzanosalata look irresistibly inviting.

How to Make Melitzanosalata (Greek Eggplant Dip)

Step 1: Roast the Eggplants

Start by preheating your oven to 400°F (200°C). Prick the eggplants all over with a fork – this helps steam escape while roasting and keeps them from bursting. Place the eggplants on a baking sheet and roast for 35–45 minutes, flipping once about halfway through. You’re looking for skins that are deeply wrinkled and flesh that’s tender and silky soft; that’s how you know all those smoky, caramelized flavors are ready.

Step 2: Cool and Scoop

Let the roasted eggplants cool just enough to handle. Slice them open lengthwise and scoop out the tender flesh with a spoon, leaving the skins behind. This is where much of the flavor magic happens, as the flesh will be wonderfully soft and almost buttery.

Step 3: Drain the Eggplant

Transfer the eggplant flesh to a colander and allow it to drain for 10 minutes. Eggplants can be a little watery, so this step ensures your melitzanosalata has a lush but not runny consistency. A little patience here goes a long way in dialing up the dip’s creaminess!

Step 4: Mash or Blend

Move the drained eggplant into a mixing bowl. Decide if you’re in the mood for a rustic, chunky texture or a silky-smooth dip—mash with a fork for the former, or give it a quick blitz in a food processor for the latter. Both versions are delicious, so it’s all up to personal preference.

Step 5: Mix in Flavor Boosters

Now bring in the garlic, olive oil, lemon juice, red wine vinegar, salt, and pepper. Give everything a thorough mix, making sure the garlic is evenly distributed and the lemon and vinegar brighten every bite. Fold in the fresh chopped parsley for a fresh herbal note. Taste and tweak—everyone’s palate is different, so adjust the lemon, salt, or pepper as you fancy.

Step 6: Garnish and Serve

Spoon your melitzanosalata into a beautiful serving bowl. Drizzle with a bit more olive oil and scatter parsley sprigs or a few glistening olives on top if you wish. This not only boosts the flavor but makes your Greek eggplant dip pop with color and invitation.

How to Serve Melitzanosalata (Greek Eggplant Dip)

Garnishes

Sometimes, the simplest touches make a dip feel extra special. Drizzle with your favorite extra-virgin olive oil, toss on some tangy olives, or add a sprig of parsley for an eye-catching flourish. Each garnish not only looks pretty but also adds a new flavor dimension to every bite of melitzanosalata (Greek Eggplant Dip).

Side Dishes

This dip is a social butterfly! Pass it alongside pillowy triangles of fresh pita, crunchy crackers, or an array of raw veggies like cucumber, carrot sticks, and bell peppers. It also works beautifully as part of a larger mezze spread with hummus, tzatziki, and fresh salads, letting everyone dig in and sample to their heart’s content.

Creative Ways to Present

Beyond traditional dipping, melitzanosalata (Greek Eggplant Dip) is fantastic spooned onto toasted crostini, swirled into grain bowls, stuffed inside sandwiches, or topped on grilled meats for a burst of freshness. For a dramatic buffet, serve it in a rustic ceramic bowl surrounded by colorful vegetables and breads; at picnics, try layering it in jars for a playful, portable appetizer.

Make Ahead and Storage

Storing Leftovers

Melitzanosalata (Greek Eggplant Dip) lasts beautifully in the fridge. Simply transfer any leftovers to an airtight container and store for up to 3 days. The flavors mellow and meld together overnight, making each scoop even more delicious the next day.

Freezing

While this dip is best enjoyed fresh, you can freeze it if you like. Spoon the melitzanosalata into a freezer-safe container (leave a little room at the top for expansion), seal tightly, and freeze for up to a month. Thaw overnight in the fridge before serving, giving it a good stir to restore its creamy texture.

Reheating

This dip is best served chilled or at room temperature. If you’ve frozen it, thaw first, then let it sit out for 20–30 minutes to take the chill off. Stir vigorously to reincorporate any separated ingredients—no need to heat it up!

FAQs

Can I grill the eggplants instead of roasting them?

Absolutely! Grilling the eggplants over open flames gives melitzanosalata (Greek Eggplant Dip) an even smokier profile, which many purists adore. Just char on all sides, let cool, and scoop out the flesh as you would if roasting.

Is melitzanosalata (Greek Eggplant Dip) vegan?

Yes, this recipe is naturally vegan and dairy free. It’s also gluten free, making it a perfect choice for a wide range of dietary needs without any tweaks.

How do I make the dip less bitter?

If your eggplants taste a bit bitter, salt the halves after roasting and let them drain for a little longer. You can also opt for smaller, younger eggplants that tend to be sweeter and milder in flavor.

Can I make melitzanosalata (Greek Eggplant Dip) ahead of time?

Definitely! It’s a fantastic make-ahead recipe—simply chill it in the refrigerator and garnish just before serving. In fact, a few hours in the fridge allows the flavors to deepen and meld for an even better-tasting dip.

What other herbs can I use beside parsley?

While parsley is traditional, feel free to experiment! Fresh dill or mint add a lovely twist to melitzanosalata; try a mix and see which herb combination suits your taste buds best.

Final Thoughts

Few appetizers can transport you straight to a summer table in Greece quite like melitzanosalata (Greek Eggplant Dip). With its vibrant flavor, versatility, and ease, it’s the kind of recipe you’ll find yourself making again and again for friends and family. Give it a try—you might just discover your new favorite dip to share (or hoard all to yourself)!

Melitzanosalata (Greek Eggplant Dip) Recipe

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4.5 from 29 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

Melitzanosalata, a traditional Greek eggplant dip, is a flavorful and creamy appetizer perfect for any gathering. Roasted eggplant is blended with garlic, olive oil, and fresh herbs for a delicious spread that pairs perfectly with pita bread or vegetables.

Ingredients

Scale

Main Ingredients:

2 large eggplants
3 tablespoons olive oil

Additional Ingredients:

2 cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Optional garnish: extra olive oil drizzle, olives, or parsley sprigs

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Instructions

Preheat Oven: Preheat oven to 400°F (200°C).
Roast Eggplants: Prick eggplants with a fork, place on a baking sheet, and roast for 35–45 minutes until soft.
Prepare Eggplant: Scoop out flesh and drain excess liquid.
Mix Ingredients: Combine eggplant with olive oil, garlic, lemon juice, vinegar, salt, pepper, and parsley.
Adjust Seasoning: Taste and adjust seasoning as needed.
Serve: Garnish with olive oil, olives, or parsley sprigs. Serve with pita bread or vegetables.