Melitzanosalata (Roasted Greek Eggplant Dip)

5 from 1 vote

Melitzanosalata (Roasted Greek Eggplant Dip)

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.

Prep Time10

Cook Time15

Total Time30

Course: Appetizer, Salad, Side Dish

Cuisine: Greek, Mediterranean

Diet: Gluten Free, Halal, Vegetarian

Servings: people

Calories: 189kcal

Author: Ayla Clulee

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)

US Customary - Metric

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