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Melitzanosalata is a Greek Eggplant Dip that’s made from roasted or charred eggplants, garlic, onions, olive oil, lemon juice, and parsley. It has a chunky consistency and is usually served as a mezze (appetizer) with either a pita or crusty bread. If you’re looking for full emersion, you can top it with some Kalamata olives for an extra punch of flavor.
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Melitzanosalata served as a Mezze
In Greek restaurants and taverns, this appetizer round is usually presented as a Mezze (which literally means “small plates”) and is served on a table family-style, to share. In fact, dips like this one, are super popular throughout the Greek isles. Some other popular ones that you’ll typically find include:
- Tzatziki (Greek Yogurt, Cucumber and Garlic Dip);
- Hummus (Chickpea with Tahini dip);
- Taramosalata (Fish Roe Dip);
- Skordalia (Mashed Potatoes Dip with Garlic and Almonds); &
- Tirokafteri (Spicy Feta Roasted Peppers Dip).
I love them all!!! And because we’ve got an abundance of eggplants from the local farms on Long Island, I was inspired to share one of my favorites: Melitzanosalata – which is really an amazing Greek eggplant dish.
Below I’ll show you the ingredients and steps needed for this greek eggplant dish. Mind you, this is not the full recipe but is intended to show you how this dish is done. In order to get exact measurements, ingredients, instructions and nutritional information scroll down for the full printable recipe.
The list of ingredients needed to make the Melitzanosalata (Greek Eggplant Dip) is short and simple:
- Extra Virgin Olive Oil;
- Lemon Juice;
- Red Wine Vinegar;
- Fresh Parsley;
- Salt & Pepper;
- (Optional) Smoked Paprika, & Olives for garnish.
Again, while the printable recipe below will provide all the exact ingredients, measurements, etc…; I will walk you through how to make it here in a few easy steps.
Steps to Making Melitzanosalata (Greek Eggplant Dip)
- Preheat your oven to 425F;
- Puncture eggplants with a fork all over;
- Roast for about an hour, rotating them every 15 minutes;
- Remove from the oven and let them cool off;
- Once cooled enough to handle, remove skins and place flush in a colander for 15 minutes. Then move to your cutting board and roughly chop it;
- In the meantime, add garlic, olive oil, vinegar, lemon juice, salt & pepper, in a mini processor or a cup with a handheld blender, and process until smooth;
- Add eggplants into a bowl, mash them with a fork;
- Shred the onions directly into the bowl;
- Add freshly chopped parsley;
- Add dressing mixture and mix to combine;
- Chill for an hour and serve with some olives, crusty bread, or pita bread;
What’s the difference between Melitzanosalata and Baba Ghanoush?
From my perspective, it seems like Baba Ghanoush is more widely known amongst Americans than Melitzanosalata. This isn’t surprising, especially considering that most Mediterranean restaurants serve Baba Ghanoush. However, Baba Ghanoush has an Arabic origin, and the primary difference with Melitzanosalata is found in texture and ingredients.
Melitzanosalata is all about eggplant! It’s the focal point of the dish and is left in its basic form. On the other hand, Baba Ghanoush has a totally smoother texture as it is typically processed with a fair amount of tahini. Now don’t I’m not picking favorites here. I absolutely love them both, but you can totally taste the difference. I wonder which one you’ll prefer.
Things that you might need to make this Greek Eggplant Dip
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- Sheet pans;
- Set of Knives;
- Mixing Bowl;
- Hand Blender.
If you’re looking for more Greek recipes, here is a couple of awesome ones:
- Vegetarian Moussaka
- Greek Spinach Rice – Spanakorizo
- Greek Zucchini Pie – Kolokhitopita
- Greek Zucchini Fritters – Kolokithokeftedes
Melitzanosalata (Greek Eggplant Dip)
- 2 Eggplants Large
- 1/4 Vidalia Onion or other Sweet Onion Medium
- 2 cloves Garlic
- 1/2 cup Olive Oil Extra Virgin
- 2 tbsp Lemon Juice Freshly squeezed
- 1 tbsp Red Wine Vinegar
- 1 tbsp Parsley Freshly chopped
- Salt & Pepper, to taste
- Spanish Smoked Paprika (hot or sweet) optional
- Preheat your oven to 400F;
- Puncture the eggplants with the fork all over. Place eggplants on baking sheet sprayed with cooking spray or brushed with olive oil;
- Roast eggplants for approximately 60 minutes, rotating every 15 minutes;
- In the meantime, place garlic, olive oil, lemon juice, vinegar, a pinch of salt & pepper in a food processor and process until smooth;
- Once the eggplants are roasted, take them out of the oven and let cool off;
- Once the eggplants are cool enough to handle, remove skin and place flush in a colander. Let it sit there for 15 minutes. Move to the cutting board and roughly chop;
- Place eggplant in a bowl, and shred onion directly into the bowl;
- Add chopped parsley;
- Add garlic, olive oil, lemon, vinegar mixture and mix gently to combine;
- Taste for seasoning and adjust accordingly;
- If desired, add sweet or hot Spanish smoked Paprika;
- Chill for an hour before serving;
- Serve as an appetizer or mezze with olives, crusty bread or pita bread.
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I love using aubergine to make a dip not has such a nice texture.
That looks so warm and comforting! Yummy! Cannot wait to try this. Thank you for a great recipe!
Thank you so much Mary.
Lauren Vavala @ DeliciousLittleBites
This is a great dip recipe for entertaining. Different and so delicious!
It is perfect for entertaining 🙂 Thanks Lauren
This combination of ingredients is just divine! I have a few more eggplant still growing in my garden, so pinning to try this later!
Awesome, thanks Danielle. I hope you’ll like it.
Great use of recipe! This dip looks so delicious!
I can’t wait to try this!!! I shared on my facebook page!
Thanks Dawn! I really appreciate it 🙂
Thank you so much for sharing this eggplant dip! Can’t wait to try this at home. Been wanting to make my own eggplant dip for ages!
Thanks Billy! I hope you will like it!
Really really yummy but definitely doesn’t need all that oil… I put less than a quarter of the oil the recipe asks for, and it still turned out smooth and delicious 🙂
I salted/sweat the eggplant first but I wonder if it makes a difference. I noticed this recipe doesn’t say to do that….
Feel free to use less oil if that’s your preference. There is no need for salting, sweating the eggplant as you roast it whole.
Hi just come across your egg plant recipe and it’s just what I was looking for!
Can you tell me how long it keeps? The reason I ask this is because the day I want to use it I am so busy so could I make it the day before? If I can’t ok I will find the time! Thanks
Hi Sherrie! Yes, absolutely you can make it a day before and keep it in the fridge, just bring it to room temperature a little ahead of time before serving.
I tried it. It’s simple and tastes great! Just like what you get in Greece! Thanks a lot Edyta!
Thank you so much! I’m really happy you liked it.
Am I able to water bath can this dish for use later?