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.
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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.
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.
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.
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.
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.
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Frequently asked questions
Melitzanosalata is pronounced meh-lit-za-no-sa-lah-ta. You can also just call it Greek eggplant dip!
Melitzanosalata translates to "eggplant salad", and is a Greek eggplant dip.
Recipe
Melitzanosalata
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.
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