Melitzanosalata (Roasted Greek Eggplant Dip) is a smokey and delicious Greek appetizer/meze made with fire-roasted eggplants, tangy lemon juice, garlic, and extra virgin olive oil.
This heavenly eggplant salad is a harmonious blend of smoky, zesty, and vibrant Mediterranean flavors.
Jump to:
- What is Melitzanosalata?
- A Brief History
- Difference Between Melitzanosalata and Baba Ganoush
- Why This Recipe Works?
- Ingredients You'll Need
- How to Make Melitzanosalata (Roasted Greek Eggplant Dip)?
- Top Tips From the Chef
- What to Serve With Melitzanosalata?
- Recipe FAQs
- Storage Instructions
- Related Recipes
- Melitzanosalata (Roasted Greek Eggplant Dip)
Melitzanosalata is extremely easy to make and only requires a handful of simple ingredients and 10 minutes of preparation time.
Serve this rustic Greek eggplant dip with some warm Greek Pita Bread, accompanied by Tirokafteri (Spicy Whipped Feta Dip) or your favorite dips and mezes, for a Mediterranean feast!
The ultimate dish for BBQ parties or family gatherings.
What is Melitzanosalata?
Melitzanosalata is a traditional Greek dish, often referred to as Greek Eggplant Dip.
It is a flavorful and smoky salad consisting of roasted eggplants, garlic, lemon juice, EVOO, and various herbs and spices.
The eggplants are typically charred over an open flame or roasted until they become tender and develop a rich, smoky flavor.
Melitzanosalata is perfect for serving as a dip or a spread along with warm pita bread, crackers, or as a side dish alongside Turkish Chicken Shish Kebab and grilled vegetables.
It is the perfect combination of textures and flavors that are characteristic of Mediterranean cuisine.
A Brief History
The origins of Melitzanosalata can be traced back to Greece, where it has been a popular dish for centuries.
Eggplants, one of the key ingredients, have long been a staple in Mediterranean cuisine.
The exact origin of this traditional Greek eggplant dip recipe is not clear, but it is deeply rooted in Greek culinary traditions.
The dish presents the common flavors and ingredients of traditional Greek dishes, highlighting the use of fresh produce, herbs, and extra virgin olive oil.
Difference Between Melitzanosalata and Baba Ganoush
Melitzanosalata and Baba Ganoush are both delicious smoky eggplant dips, but they originate from different culinary traditions.
Melitzanosalata is a classic Greek meze with vibrant Mediterranean flavors.
It consists of roasted or charred eggplants, garlic, lemon juice, olive oil, and herbs.
The resulting dip is creamy, smoky, and tangy, with a delightful balance of flavors.
On the other hand, Baba Ganoush is a popular Middle Eastern dip, widely popular in Turkish and Levantine cuisines.
The eggplants for Baba Ghanoush are also charred or roasted, but they are typically combined with tahini, lemon juice, garlic, and spices.
This gives Baba Ganoush a distinct nutty and creamy taste, with a hint of smokiness.
Why This Recipe Works?
- The roasted eggplants give the dip a deep, smoky taste that adds richness to every bite.
- You can enjoy Melitzanosalata in so many ways! Dip some warm pita bread into it, spread it on sandwiches, or serve it as a delicious side dish with grilled meats and veggies. It's a flexible dip that suits any occasion.
- Not only is Melitzanosalata delicious, but it's also good for you! Eggplants are low in calories and packed with nutrients. Plus, olive oil and garlic offer health benefits too.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Choosing the Eggplants
Look for eggplants that are firm and glossy with smooth skin.
Avoid any that have soft spots, blemishes, or wrinkled skin, as these may indicate age or spoilage.
Smaller to medium-sized eggplants tend to have fewer seeds and a sweeter taste. They also tend to be less bitter compared to larger ones.
However, if smaller eggplants are not available, larger globe eggplants can be used as a substitute.
The stem of the eggplant should be green and intact.
Avoid eggplants with dried or withered stems, as this may indicate that they have been sitting for too long.
Other ingredients you need for making traditional Greek Melitzanosalata recipe are:
- Garlic cloves- It is a great flavoring for this aubergine dip and is absolutely essential. You can turn it into a paste with a mortar and pestle or grate it with a Microplane.
- Lemon juice - The best option is to use lemon juice squeezed from fresh lemons instead of bottled lemon juice for a fresher and more delicious taste.
- Fresh parsley - It is one of my favorite herbs that add flavor and brightness to salads. I use flat-leaf parsley but you can use curly parsley or other herbs such as coriander, dill, or chives.
- Olive oil - I use a good quality extra virgin olive oil for salad dressings and dips.
- Red onion - Red onions are the top choice as they have a mild and sweet flavor that pairs perfectly with the dip. You can also use white and yellow onions. However, they will add a sharper and more pungent taste to the overall dip.
How to Make Melitzanosalata (Roasted Greek Eggplant Dip)?
This smoky and delicious Greek eggplant dip is super easy to make and there are only a few steps that you need to follow to achieve the best results:
Prepare your BBQ grill and preheat it to medium-high heat.
Take the eggplants and pierce them all over using a fork or a toothpick. This will prevent the eggplants from bursting while grilling.
Place the eggplants directly on the grill grates and cook them for about 20-25 minutes, turning them occasionally.
The timing might change depending on the size of the eggplants.
The goal is to char the skin and cook the flesh until it becomes soft and tender.
Once the eggplants are nicely charred and the flesh is soft, remove them from the grill and let them cool for a few minutes.
Alternatively, you can roast them in a preheated oven at 200℃ (390°F) for about 45 minutes, turning them occasionally to ensure they are evenly roasted.
Transfer eggplants to a bowl and cover them with cling film or a lid for 15 minutes.
This will help to intensify the smoky flavor while they cool, allowing residual liquid to drain from the vegetables.
It will also be easier to peel them.
Peel the eggplants, finely chop them, and then place them in a sieve to get rid of their bitter water.
Place the finely diced red onion, chopped garlic, parsley, salt, black pepper, and flaked chili in a large bowl.
Add the chopped eggplants, fresh lemon juice, and extra virgin olive oil.
Mix well to combine all the ingredients.
Gently fold in the crumbled feta cheese, making sure they are spread evenly throughout the dip.
Top Tips From the Chef
- When cooking the eggplants, cook them whole until they become blackened on the outside and are soft and steamy on the inside. They should be deeply charred, completely tender, and collapse easily at the slightest touch. Additionally, they should offer no resistance when poked with a toothpick or knife.
- Cover them in a bowl with cling film or a lid for 15 minutes. This step enhances the smoky flavor as it cools and helps drain any residual liquid from the vegetables. Additionally, it makes peeling them a breeze.
- Opt for good-quality feta cheese to ensure a rich and creamy flavor in your dip.
- Taste the dip before serving and adjust the seasoning accordingly. Add a pinch of salt or a squeeze of lemon juice to enhance the flavors.
- For the best taste, refrigerate the dip for at least an hour before serving. This allows the flavors to blend together and develop a more harmonious taste.
- Sprinkle some additional chopped parsley or a drizzle of olive oil on top of the dip before serving. It adds a pop of color and makes the dish visually appealing.
What to Serve With Melitzanosalata?
- Pita Bread - Freshly toasted or warm Greek Pita Bread wedges are a classic and delicious choice for dipping into Melitzanosalata.
- Crusty Bread - Slices of crusty bread, such as baguette or Dutch Oven Sourdough Bread, can be toasted or served as is. They provide a nice contrast in texture and absorb the flavors of the dip.
- Vegetable Crudité - Serve an assortment of fresh vegetable sticks like cucumber, carrot, celery, bell pepper, and cherry tomatoes. The crispness of the vegetables complements the creamy Melitzanosalata.
- Grilled Meats - Melitzanosalata works wonderfully as a condiment for grilled meats like Turkish Chicken Shish Kebab, Lamb Shish Kebab, or Turkish Grilled Lamb Kofta - Izgara Kofte.
- Part of a larger Greek meze platter - Create a vibrant meze platter by combining Melitzanosalata with other Greek or Mediterranean dips like Cacik (Turkish Yogurt Dip), Mediterranean Hummus Dip, or Muhammara (Red Pepper Dip). Add some olives, Yaprak Sarma - Stuffed Grape Leaves, and Arnavut Cigeri - Turkish Liver to complete the platter.
- Grilled Vegetables - Serve Melitzanosalata alongside grilled vegetables like zucchini, eggplant, bell peppers, and mushrooms. The smoky flavors of the grilled veggies complement the dip beautifully.
Recipe FAQs
Add roasted red pepper for a smoky twist or incorporate sundried tomatoes for extra flavor.
Other options include red wine vinegar, Greek yogurt, herbs like mint or basil, chili flakes, cumin, or crushed nuts for added texture and taste.
Yes, you can make Melitzanosalata ahead of time for a party or gathering. In fact, it's often recommended to allow the flavors to meld together by refrigerating it for a few hours or overnight before serving.
Just make sure to store it in an airtight container in the refrigerator until you're ready to serve.
Yes, you can use store-bought roasted eggplant for making Melitzanosalata.
If you prefer the convenience of pre-roasted eggplant, simply check the ingredient list to ensure it doesn't contain any additives or flavors that might alter the taste of the dip.
Storage Instructions
Transfer any leftover Eggplant dip to an airtight container or cover the bowl tightly with plastic wrap or a lid.
Place the container in the refrigerator to maintain freshness.
This smoky Greek dip is best enjoyed within 3-4 days of preparation.
Due to the texture and consistency of the dip, I don't recommend freezing Melitzanosalata as it can alter the taste and result in a watery texture when thawed.
Related Recipes
For more delicious eggplant recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this smokey and rustic Roasted Greek Eggplant Dip - Melitzanosalata as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Melitzanosalata (Roasted Greek Eggplant Dip)
Equipment
Ingredients
- 3 large eggplants/aubergines
- ½ red onion (finely diced or sliced)
- 2 cloves garlic (finely chopped)
- 75 ml extra virgin olive oil
- 4 tablespoon freshly squeezed lemon juice
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon flaked chilli (pul biber)
- 50 g feta cheese (crumbled)
- 2 tablespoon parsley (chopped)
Instructions
- Prepare your BBQ grill and preheat it to medium-high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking.
- Take the eggplants and pierce them all over using a fork or a toothpick. This will prevent the eggplants from bursting while grilling.
- Place the eggplants directly on the grill grates and cook them for about 20-25 minutes, turning them occasionally. The goal is to char the skin and cook the flesh until it becomes soft and tender.
- Once the eggplants are nicely charred and the flesh is soft, remove them from the grill and let them cool for a few minutes.
- Alternatively, you can also roast them in an oven at 200℃ (390°F) for about 45 minutes, turning them occasionally to ensure they are evenly roasted.
- Place them in a bowl and cover them with cling film or a lid for 15 minutes. This will help to intensify the smoky flavor while they cool, allowing residual liquid to drain from the vegetables. It will also be easier to peel them.
- Peel the eggplants, finely chop them and then place them in a sieve to get rid of their bitter water.
- Place the finely diced red onion, chopped garlic, parsley, salt, black pepper, and flaked chili in a large bowl.
- Add the chopped eggplants, freshly squeezed lemon juice, and extra virgin olive oil.
- Mix well to combine all the ingredients.
- Gently fold in the crumbled feta cheese, making sure they are spread evenly throughout the dip.
Notes
- When cooking the eggplants, cook them whole until they become blackened on the outside and are soft and steamy on the inside. They should be deeply charred, completely tender, and collapse easily at the slightest touch. Additionally, they should offer no resistance when poked with a toothpick or knife.
- Cover them in a bowl with cling film or a lid for 15 minutes. This step enhances the smoky flavor as they cool and helps drain any residual liquid from the vegetables. Additionally, it makes peeling them a breeze.
- Opt for good-quality feta cheese to ensure a rich and creamy flavor in your dip.
- Taste the dip before serving and adjust the seasoning accordingly. Add a pinch of salt or a squeeze of lemon juice to enhance the flavors.
- For the best taste, refrigerate the dip for at least an hour before serving. This allows the flavors to blend together and develop a more harmonious taste.
- Sprinkle some additional chopped parsley or a drizzle of olive oil on top of the dip before serving. It adds a pop of color and makes the dish visually appealing.
Nutrition
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Karen
This was so easy and yet delicious, everyone asked for the recipe. Thank you for sharing!
Ayla Clulee
I am so pleased to hear that, Karen!