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Home Eat Condiments

Greek Eggplant Dip (Melitzanosalata)

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By: Sarah BondUpdated: Feb 17, 2023 Leave a Comment

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If you’ve never tried Melitzanosalata you’re in for a treat! This Greek Eggplant Dip uses just a handful of ingredients and makes a huge platter to share.

Large white platter of Greek eggplant dip with olives.

When you picture eggplant recipes, do dips come to mind? From Baba Ganoush to this Melitzanosalata, eggplant is the perfect base for a flavorful dip!

Today I’m showing you how to make Melitzanosalata, a rustic Greek eggplant dip made from roasted eggplants and a handful of Mediterranean ingredients (like olive oil and parsley).

It’s also easy to make ahead and can be served at any temp, so it’s perfect for sharing at parties. Grab your pita, crackers, and your friends and get started. You can easily adjust the flavors by using different amounts of oil, garlic, and lemon.

White oval platter of melitzanosalata.

What is Melitzanosalata?

Melitzanosalata (pronounced meh-lee-tza-no-sah-LAH-ta), quite literally means eggplant salad (melitzana meaning eggplant, and salata meaning salat). It originates in Greek cuisine as an accompaniment to pita bread and classic mains, like souvlaki and kebabs.

Ingredients for Melitzanosalata

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 have a craving.

  • Eggplant: This veggie is a classic ingredient in Greek dishes. Select large, unblemished eggplant with just enough give to them when squeezed.
  • EVOO: Reach for your best bottle of extra virgin olive oil since it is part of the “finishing” flavor of this dip.
  • Parsley: Use mainly the leaves and not the bottom stems for best flavor and texture.
  • Lemon Juice: A quick hit of this bright acidity will tie everything together.
  • Garlic: Of course – you can never have enough garlic!

Parsley Tip!

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.

How to make melitzanosalata

Nothing could be easier – simply roast your eggplant and mash everything together.

Step 1: Roast
Give the eggplant a poke with a fork – make sure and do it plenty of times, all over. This will help all the steam escape as it roasts. I like to flip it over a few times during cooking so it cooks evenly.

A fork pricking holes in an eggplant.

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!

FAVORITE SHEET PAN

This large nonstick sheet pan is one of my everyday favorites!

get it here
Roasted eggplants on a foil lined baking sheet.

Step 2: Drain
Once it’s cool enough to handle, peel away the skin. Cut into chunks and let it rest in a colander for at least 15 minutes to allow for any excess moisture to drain off.

Peeling the skin off roasted eggplant on a foil lined baking sheet.
If the skin doesn’t come off easily, place a glass bowl upside down over the hot eggplant for 15 minutes. This will help the skin loosen so you can peel it right off.
Roasted and cubed eggplant in a mesh strainer.
Press the eggplant down into the colander a bit to get as much extra water out as you can!

Step 3: Mash
Add the eggplant chunks to a bowl and mash them up! The texture is your preference here – use a potato masher and leave some larger chunks, or go ahead and puree in the food processor. Stop anywhere in between when it’s to your liking!

Roasted eggplant being mashed with a potato masher in a bowl.
Leave it as chunky as you want, or go ultra-smooth by pulsing it in a food processor.

Step 4: Stir
Add remaining ingredients and stir to combine!

A wooden spoon stirring ingredients for melitzanosalata in a glass bowl.

Add some garnish for a pretty look and set out some different items to dip.

Closeup of textured Greek flavored eggplant dip on a white serving platter.

Recipe tips

Fresh Is Best: I recommend using fresh lemon and fresh garlic here. It takes a bit more time to peel garlic cloves vs a jar, and to cut a lemon to squeeze, but the best flavor comes from the best ingredients.

Eggplant Variety: 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.

A metal spoon in a large bowl of melitzanosalata.

Enjoy the Flavors

Opa! Make up a couple 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.
Greek eggplant dip on a white platter (melitzanosalata).

Greek Eggplant Dip (Melitzanosalata)

No ratings yet
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Author: Sarah Bond
Calories: 115kcal
Servings: 6 servings
Print Rate
If you've never tried Melitzanosalata you're in for a treat! Step aside hummus – this Greek Eggplant Dip uses just a handful of ingredients and makes a huge platter to share.

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!

Nutrition Information

Serving: 1serving Calories: 115kcal (6%) Carbohydrates: 9.8g (3%) Protein: 1.7g (3%) Fat: 8.7g (13%) Saturated Fat: 1.2g (8%) Sodium: 33mg (1%) Potassium: 374mg (11%) Fiber: 5.5g (23%) Sugar: 4.7g (5%) Calcium: 21mg (2%) Iron: 1mg (6%)
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A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time.

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