Melitzanosalata is a traditional Greek dip that celebrates eggplants’ rich, smoky flavor. This delightful spread is made by first roasting or grilling eggplants until the skin is charred and the inside is tender and creamy. The cooked eggplant is then peeled and mashed with olive oil, garlic, lemon juice, and often a touch of vinegar to enhance its natural flavors.
Often seasoned with herbs such as parsley or mint, Melitzanosalata can be enjoyed as a refreshing appetizer or a side dish, commonly served with warm pita bread or fresh vegetables for dipping. It’s also a popular accompaniment to grilled meats and fish, adding a smoky, velvety layer to meals. Melitzanosalata embodies the simplicity of Mediterranean cooking and offers a versatile option for health-conscious diners, showcasing the humble eggplant in a deliciously new light.
AuthorJulia ForesekCategoryAppetizers & Starters, GreekDifficultyIntermediateRoast the Eggplants:
Preheat your oven to 400°F (200°C).
Prick the eggplants with a fork several times and place them on a baking sheet. Drizzle with olive oil.
Roast in the oven for 35-40 minutes, or until the eggplants are very soft and the skin begins to collapse. Alternatively, you can grill the eggplants whole on a barbecue for a smokier flavor.
Once done, remove from the oven and let cool.
Prepare the Eggplant Flesh:
When the eggplants are cool enough to handle, cut them in half lengthwise and scoop out the flesh with a spoon. Discard the skin.
Place the eggplant flesh in a colander and let it drain for about 10 minutes to remove excess moisture.
Make the Dip:
Transfer the eggplant flesh to a food processor.
Add the minced garlic, lemon juice, parsley, mint (if using), red wine vinegar (if using), and olive oil. Blend until smooth.
For a creamier texture, add Greek yogurt and blend until incorporated.
Season with salt and pepper to taste.
Chill and Serve:
Transfer the dip to a serving bowl and refrigerate for at least 1 hour before serving, allowing the flavors to meld.
Before serving, drizzle with a little more olive oil and sprinkle with additional chopped parsley or mint.
Ingredients
Directions
Roast the Eggplants:
Preheat your oven to 400°F (200°C).
Prick the eggplants with a fork several times and place them on a baking sheet. Drizzle with olive oil.
Roast in the oven for 35-40 minutes, or until the eggplants are very soft and the skin begins to collapse. Alternatively, you can grill the eggplants whole on a barbecue for a smokier flavor.
Once done, remove from the oven and let cool.
Prepare the Eggplant Flesh:
When the eggplants are cool enough to handle, cut them in half lengthwise and scoop out the flesh with a spoon. Discard the skin.
Place the eggplant flesh in a colander and let it drain for about 10 minutes to remove excess moisture.
Make the Dip:
Transfer the eggplant flesh to a food processor.
Add the minced garlic, lemon juice, parsley, mint (if using), red wine vinegar (if using), and olive oil. Blend until smooth.
For a creamier texture, add Greek yogurt and blend until incorporated.
Season with salt and pepper to taste.
Chill and Serve:
Transfer the dip to a serving bowl and refrigerate for at least 1 hour before serving, allowing the flavors to meld.
Before serving, drizzle with a little more olive oil and sprinkle with additional chopped parsley or mint.
Notes
Serving Suggestions:
Melitzanosalata is perfect as a spread on toasted bread, a dip for fresh vegetables, or served alongside other Greek dishes such as dolmades or spanakopita. It’s a versatile dip that fits well into a meze platter.
Beverage Pairing:
- Dry White Wine: A crisp white wine like Assyrtiko or Sauvignon Blanc pairs beautifully with the smoky, creamy texture of the dip.
- Sparkling Water: A chilled glass of sparkling water with a wedge of lemon or lime complements the richness of the eggplant.
