This traditional Greek Melitzanosalata is a silky-smooth eggplant dip that brings Mediterranean flavors right to your table.
Made with perfectly roasted eggplants, this authentic recipe takes just 10 minutes of prep time and delivers a creamy, wholesome appetizer.
At only 201 calories per serving, it’s a heart-healthy choice that’s naturally rich in fiber and good fats.
Whether served with warm pita bread or fresh vegetables, this Greek dip promises to transport your taste buds straight to the sunny shores of the Mediterranean.
Ingredients for Greek Eggplant Dip
- 4 large purple eggplants: Choose firm, glossy eggplants for best results
- 1/2 red onion: Finely chopped for balanced flavor
- 1 clove garlic: Crushed to release maximum flavor
- 125 ml olive oil: High-quality extra virgin recommended
- 4 tablespoons lemon juice: Fresh-squeezed for brightest taste
- Sea salt and pepper: To taste, freshly ground preferred
- 3 tablespoons parsley: Freshly chopped for garnish and flavor
Instructions for Perfect Melitzanosalata
- Prepare and Bake: Preheat oven to 200°C. Pierce whole eggplants with fork or slice lengthwise, then bake for 60 minutes until tender
- Process Eggplants: Once cooled, peel eggplants and dice the soft inner flesh
- Mix Ingredients: Combine eggplant pulp with onion, garlic, olive oil, lemon juice, and seasonings in a large bowl
- Choose Texture: Either mix vigorously with wooden spoon for rustic texture, or blend for creamy consistency
- Rest and Chill: Allow dip to cool, then refrigerate to let flavors develop
- Serve: Present in a serving bowl, garnished with a black olive for authentic Greek style
Cooking Techniques
The magic of this eggplant dip lies in how you cook the eggplants! Baking them brings out their natural sweetness and creates that wonderful smoky flavor that makes melitzanosalata so special.
While you can cut them in half to save time, baking them whole (with tiny fork holes) gives the best results. The slow baking lets the insides become super soft and develop a deeper flavor. Just remember – patience is your friend here!
Texture Tips
You can make this dip exactly how you like it! For a rustic, chunky style, just mix everything with a wooden spoon. Want it smoother?
Use a fork to mash it up. For super-smooth and creamy results, pop everything in your food processor.
Each style tastes amazing – it’s just about what you enjoy most. The olive oil helps create that silky texture, so add it slowly and watch the magic happen!
Serving Suggestions
This Greek dip loves good company! Serve it with warm pita bread, crispy vegetables, or as part of a bigger spread with other Mediterranean dishes.
It’s perfect for parties – just drizzle some olive oil on top and add a black olive for that classic look. Try it spread on crusty bread or use it as a flavor-packed sandwich filling. At room temperature, the flavors really shine!
Storage Tips
Your melitzanosalata will stay fresh in an airtight container in the fridge for up to 4 days. The flavors actually get better after a day or two! If you notice any liquid on top, just give it a quick stir before serving.
Let it sit at room temperature for about 15 minutes before serving – this helps bring out all those lovely flavors you worked so hard to create.
Melitzanosalata (Traditional Greek Eggplant dip)
Equipment
- Oven
- Mixing bowl
- wooden spoon
Ingredients
Main Ingredients
- 4 large purple eggplants
- 1/2 red onion
- 1 clove garlic crushed
- 125 ml olive oil (1/2 cup)
- 4 tablespoons lemon juice
- to taste sea salt and freshly ground pepper
- 3 tablespoons fresh parsley chopped
Instructions
- To prepare this super easy melitzanosalata recipe (Greek eggplant dip), start by baking the eggplants in a preheated oven at 200C. You could either bake them whole or sliced in half length-wise, depending on how much time you’ve got to bake them. If you choose to bake them whole, use a fork to make some wholes on the aubergines, place on a tray and bake for about 1 hour.
- For this melitzanosalata recipe you need to use only the flesh of the eggplants. Peel the eggplants and dice the pulp.
- Place the pulp and the remaining ingredients in a large bowl and vigorously mix with a wooden spoon. (If you prefer your melitzanosalata to have a creamier texture, then add the ingredients in a blender or food processor and pulse, adding the olive oil gradually on a steady stream. Alternatively mash the eggplants using a fork). Let the melitzanosalata (Greek eggplant dip) cool down and put in the fridge to allow the flavours to mingle.
- Serve the melitzanosalata in a small bowl garnished with a whole black olive. Enjoy!