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    Home » Dip

    Melitzanosalata - Greek Eggplant Dip

    Posted: Jul 22, 2020 · Updated: Jul 30, 2020 by Tonje

    Jump to Recipe

    Melitzanosalata is a Greek eggplant dip made with roasted eggplant and simple flavors. This is a flavorful and light appetizer, and a perfect addition to your Mediterranean grazing table.

    Greek eggplant dip in a bowl with parsley, lemon and crackers on the side.

    Jump to:
    • Ingredients
    • Instructions
    • Top tips
    • Serving suggestions
    • Variations
    • Leftovers
    • You might also like these recipes..
    • Frequently asked questions
    • Recipe

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    The name melitzanosalata translates to "eggplant salad", but it's more commonly used as a dip. It's typically served cold with bread, olives and sometimes anchovies.

    Ingredients

    For this recipe you will need eggplant (also called aubergine), lemon, fresh dill or parsley and olive oil. It's a really simple recipe, which means that every flavor matters. I recommend using a high quality extra virgin olive oil, and freshly squeezed lemon for the best results.

    Roasted eggplants on a wooden board.

    Instructions

    To make this easy Greek eggplant dip, start by preheating your oven to 390 °F / 200 °C. Pierce the skin of two eggplants with a fork on multiple places, then roast them in the oven for about 1 hour.

    Allow the roasted eggplants to cool down, slice them in half and use a spoon to scrape out the flesh. You can discard the eggplant skins.

    Place the eggplant pulp in a bowl, and add the other ingredients. Mash the ingredients with a fork, or whisk with a large spoon until you achieve the desired texture. The more you mash it, the creamier it will be. If you want to make a completely smooth dip, you can use a food processor.

    Allow the dip to chill in the refrigerator, ideally for at least 30 minutes before serving. The dip is often served topped with black olives, or fresh parsley or dill.

    Melitzanosalata on bread.

    Top tips

    Here are my top tips to get this recipe perfect:

    • Make sure to give the eggplants enough time to roast until they are soft throughout. This is key to give them a good texture and flavor.
    • Allow the dip time to cool down, and ideally store it in a refrigerator for a few hours before serving. This will allow the flavors to develop even further.
    • If possible, use a high quality olive oil. You don't want to end up with a dip that tastes like vegetable oil!

    Serving suggestions

    Melitzanosalata is typically served as a simple snack or appetizer. As it's a dip, it's commonly served with other sides. Here are some of my favorite accompaniments:

    Bread: Serve it with some tasty bread, such as crostini or focaccia.

    Mediterranean platter: Serve this dip along with other Mediterranean sides and snacks, such as roasted red pepper hummus, olives, bread, tzatziki sauce, tabbouleh with quinoa, and more.

    Eggplant dip in a bowl.

    Variations

    If you feel up for a change, here are some excellent variations of the dish that you should try:

    Creamy: Add come crumbled feta cheese, and put it through a food processor for a creamy smooth and salty version of the dip.

    Bold flavors: Add some minced garlic, extra lemon or bits of anchovies for an extra kick of flavor. All of these ingredients should be carefully added to taste.

    Dietary requirements: This dip is gluten free, egg free, dairy free and vegan, so it should suit most diets. If required, you can also omit the oil, although this will make the dish a bit less satiating.

    Melitzanosalata in a bowl with crackers on the side.

    Leftovers

    Melitzanosalata is one of those dishes that's even better the next day. Store it in an airtight container in the fridge, and you will find that the flavors develop even more over time.

    You can store the dip for up to 3 days. I would not recommend freezing it, as thawed eggplant often ends up being quite mushy and watery.

    You might also like these recipes..

    If you love healthy dip recipes, you should try any of these:

    • Healthy Tuna Dip.
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      Jalapeno Artichoke Dip
    • Cottage Cheese Dip.
      Cottage Cheese Dip
    • Healthy buffalo chicken dip.
      Healthy Buffalo Chicken Dip

    Frequently asked questions

    How do you pronounce melitzanosalata?

    Melitzanosalata is pronounced meh-lit-za-no-sa-lah-ta. You can also just call it Greek eggplant dip!

    What is melitzanosalata?

    Melitzanosalata translates to "eggplant salad", and is a Greek eggplant dip.

    Recipe

    Melitzanosalata.

    Melitzanosalata

    Melitzanosalata is a Greek eggplant dip made with roasted eggplant and simple flavors. This is a flavorful and light appetizer, and a perfect addition to your Mediterranean grazing table.
    No ratings yet
    Created by: Tonje
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 mins
    Cook Time 1 hr
    Course Appetizer, Dip
    Cuisine Greek, Mediterranean
    Servings 4
    Calories 123 kcal
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    Ingredients
      

    • 2 eggplants
    • ½ lemon (juice only)
    • 2 tablespoon olive oil
    • fresh dill or parsley

    Instructions
     

    • Start by preheating your oven to 390 °F / 200 °C. Pierce the skin of two eggplants with a fork on multiple places, then roast them in the oven for about 1 hour.
    • Allow the roasted eggplants to cool down, slice them in half and use a spoon to scrape out the flesh. You can discard the eggplant skins.
    • Place the eggplant pulp in a bowl, and add the other ingredients. Mash the ingredients with a fork, or whisk with a large spoon until you achieve the desired texture. The more you mash it, the creamier it will be. If you want to make a completely smooth dip, you can use a food processor.
    • Allow the dip to chill in the refrigerator, ideally for at least 30 minutes before serving. The dip is often served topped with black olives, or fresh parsley or dill.

    Notes

    Leftovers

    Melitzanosalata is one of those dishes that’s even better the next day. Store it in an airtight container in the fridge, and you will find that the flavors develop even more over time.
    You can store the dip for up to 3 days. I would not recommend freezing it, as the eggplant often ends up being quite mushy and watery.
     

    Nutrition

    Calories: 123kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 5mgPotassium: 543mgFiber: 7gSugar: 8gVitamin A: 53IUVitamin C: 12mgCalcium: 24mgIron: 1mg
    Keyword dairy free, egg free, eggplant, gluten free, vegan
    Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!

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    Hi, I'm Tonje! I make easy and healthy everyday recipes that your family will love. Browse my recipe collection to discover new favorites, and make sure to let me know what you think!

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