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Melitzanosalata (Greek Eggplant Dip)

Greek · Appetizer · Side

A classic Mediterranean smoky eggplant dip made with roasted eggplants, garlic, lemon juice, and extra virgin olive oil. Perfect as a healthy snack or appetizer.

EasyVeganVegetarian
The EZdish collectionAI-created recipe
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Melitzanosalata (Greek Eggplant Dip) — recipe cover
1 hrA little patience, a lot of flavor
Prep time15 min
Cook time45 min
Servings4 people
DifficultyEasy
The recipeTips & storage
Let's make something good

How to make it

5 steps. Take it one step at a time.

  1. Preheat your oven

    Preheat your oven to 400°F (204°C). Prick the eggplants in several places with a fork to prevent them from bursting.

  2. Place the eggplants

    Place the eggplants on a baking sheet and roast for about 45 minutes, or until the skin is charred and wrinkled and the flesh feels very soft.

    45 min

  3. Remove from the oven and let them cool

    Remove from the oven and let them cool until they can be handled. Cut the eggplants in half and scoop out the soft flesh into a bowl, discarding the skins.

  4. Mash the eggplant flesh

    Mash the eggplant flesh with a fork or roughly chop it for a more textured dip. Add the minced garlic, olive oil, lemon juice, parsley, salt, and pepper.

  5. Stir well to combine

    Stir well to combine. Taste and adjust lemon or salt if needed. Serve at room temperature or chilled with pita bread.

A little kitchen wisdom

For a smokier flavor, you can roast the eggplants over an open flame on a gas stove until the skin is charred and the flesh is soft.

What you'll need

Baking sheetForkMixing bowl
Keep the good going

For now. And for later.

Make it ahead

The flavors develop more if made a few hours in advance and kept in the fridge.

Store & enjoy

Store in an airtight container in the refrigerator. Best served cold or at room temperature.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Melitzanosalata (Greek Eggplant Dip)
Step 1 of 5

Preheat your oven

Preheat your oven to 400°F (204°C). Prick the eggplants in several places with a fork to prevent them from bursting.