Using just a handful of simple ingredients, Greek eggplant dip (Melitzanosalata) is the perfect appetizer for sharing. This recipe makes enough for a large platter so everyone can get a bite. So grab that eggplant from the garden, some lemon and garlic, and let’s make some dip!

Large white platter of Greek eggplant dip with olives.

After one of my many trips to Greece, I realized every time I went I ordered the same eggplant recipes – a Melitzanosalata or Greek eggplant dip. The flavors are interesting and exciting and it’s creamy while still being also dairy and gluten free so no matter who I was traveling with, everyone could eat it.

It’s a rustic dip that’s simpler to make than Baba Ganoush but still ultra flavorful and delicious! It’s ideal for when you need something cheap and quick to make that’s also a show stopper.

It’s also easy to make ahead and can be served at any temperature, so it’s perfect for sharing at parties. Grab your pita, crackers, and your friends and get started making melitzanosalata (pronounced meh-lee-tza-no-sah-LAH-ta)!

the best eggplant for dips

I like to use Italian eggplant, but if you can only find other types of eggplant, like globe or Japanese, those will work too – they are just smaller so you’ll need a few more to get up to the volume needed for this recipe.

grab these ingredients

You’ll recognize all these classic flavors from many Greek dishes and recipes! It’s easy to keep the pantry staples on hand and simply grab the fresh produce when you crave it. Jump to the recipe card for the full quantities.

Eggplant: This veggie is a classic ingredient in Greek dishes. Select large, unblemished eggplants with a slight give when squeezed.
EVOO: Reach for your best bottle of extra virgin olive oil, as it is part of this dip’s “finishing” flavor.
Parsley: Use the leaves, not the bottom stems, for best flavor and texture.
Lemon Juice: A quick hit of this bright acidity will tie everything together. I recommend using fresh lemon and fresh garlic here. It takes a bit more time to cut a lemon to squeeze, but the best flavor comes from the best ingredients.
Garlic: Of course – you can never have enough garlic! Fresh is best! While it takes some time to peel garlic cloves it’s so worth it!

what type of parsley to use

Which type of parsley should you use? Stick with flat-leaf parsley (aka Italian parsley) here. Curly parsley has far less flavor and should primarily be used for a garnish, whereas flat parsley has loads of flavor!

White platter of Greek eggplant dip topped with olives, oil, and herbs.

fire it up!

Kick things up a notch by roasting the eggplant over an open fire, like your gas stovetop burner or grill. Charring the eggplant will give it a more smoky flavor that works perfectly in this dip!

Closeup of textured Greek flavored eggplant dip on a white serving platter. — Add some garnish for a pretty look and set out some different items to dip.

a taste of greece

Opa! Make up some of these Mediterranean recipes and have a Greek fest with your friends.

5 Minute Tzatziki Sauce will give you a refreshing pairing for dipping veggies.
Greek Baked Feta is warm and comforting. Just imagine these dips side by side in a fresh pita!
Roasted Broccoli with Lemon ties in the same flavors, and will really take your veggie side dish up a notch.
Lemony Chickpea Greek Soup (avgolemono) is so velvety and rich thanks to the addition of eggs!

Greek eggplant dip on a white platter (melitzanosalata).

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Greek Eggplant Dip (Melitzanosalata)

By: Sarah Bond

Prep: 15

Cook: 45

Total: 1

Servings: servings

Using just a handful of simple ingredients, Greek eggplant dip (Melitzanosalata) is the perfect appetizer for sharing. This recipe makes enough for a large platter so everyone can get a bite. So grab that eggplant from the garden, some lemon, and garlic and let's make some dip!

Ingredients

▢ 2 lbs eggplant, about 2 medium eggplants
▢ ¼ cup extra virgin olive oil, 60 mL
▢ ¼ cup Italian (flat leaf) parsley, finely chopped, 20 g
▢ 2 Tbsp lemon juice, 30 mL
▢ 4 cloves garlic, minced
▢ Pinch each salt and pepper

Instructions

Roast: Preheat oven to 400°F (204°C). Prick the eggplants all over with a fork. Set on a foil-lined baking sheet and roast for 45 minutes, flipping the eggplant a few times during cooking. It's finished when it's very soft and the skin is blistered.
Drain: Let eggplant cool enough to handle, then peel off the skin. Cut into chunks and place in a colander. Let drain for at least 15 minutes.
Mash: Transfer eggplant to a bowl and use a potato masher to mash it to your desired texture (I like it a bit chunky, but you could also mash it into a paste, or even food process it into a puree).
Stir: Stir in all remaining ingredients. Serve hot or cold with crackers, pita bread, or sliced vegetables!

Notes

Storage: You can make this dip up to 2 days in advance and store it in the fridge in an airtight container. It will last up to 5 days stored this way.

What is the best eggplant to use? I like to use Italian eggplant, but if you can only find other types of eggplant, like globe or Japanese, those will work too – they are just smaller so you’ll need a few more to get up to the volume needed.

Nutrition

Nutrition information calculated by Sarah Bond, degreed nutritionist.