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Greek eggplant dip on a white platter (melitzanosalata).
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Greek Eggplant Dip (Melitzanosalata)

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!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizers, Dips, Sauces, and Salsas, Side Dishes
Cuisine: Greek, Mediterranean
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: eggplant dip, Greek eggplant dip, melitzanosalata
Servings: 6 servings
Author: Sarah Bond

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.
    Two roasted eggplants with partially peeled skin rest on a foil-lined baking tray, set against a light purple background—perfect for making authentic Greek eggplant dip.
  • 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.
    Chunks of jackfruit in a metal strainer set over a glass bowl, ready to be added to Greek eggplant dip, on a light purple surface.
  • 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).
    A potato masher is pressing cooked eggplant and spices in a glass bowl, preparing a Greek eggplant dip.
  • Stir: Stir in all remaining ingredients. Serve hot or cold with crackers, pita bread, or sliced vegetables!
    Oval platter of Greek eggplant dip (baba ganoush) garnished with parsley and olives, surrounded by pita bread, lemon wedges, a glass of water, and a bowl of olives on a light purple surface.

Video

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

Serving: 1serving | Calories: 115kcal | Carbohydrates: 9.8g | Protein: 1.7g | Fat: 8.7g | Saturated Fat: 1.2g | Sodium: 33mg | Potassium: 374mg | Fiber: 5.5g | Sugar: 4.7g | Calcium: 21mg | Iron: 1mg
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