Melitzanosalata Greek Eggplant Dip

This Greek Eggplant Dip is so super simple, yet the end result is too good. Once I whip this up, all I need is a big pile of pitas to scoop it up. Make my version of easy Greek Eggplant Dip for your next get together, and watch the crowd gather round… I’ve made quite a few homemade dips here on GypsyPlate, but some of my favorites feature eggplant. Moroccan Zaalouk and Middle Eastern Moutabal are both so delicious that it’s tough to pick a favorite. Now this Melitzanosalata may be the hardest to say, but it has the simplest ingredients. This is one that really lets the eggplant stand out as the star.

What is Melitzanosalata?

Melitzanosalata, pronounced meh-lee-tza-no-sah-lah-ta, is a simple Greek eggplant dip, where roasted eggplant is combined with olive oil, a hint of garlic, and a splash of lemon juice. It is often garnished with other ingredients such as parsley and olives. The name translates to “eggplant salad”, though it is most commonly eaten as a dip, or part of a mezze platter. It’s also served as an accompaniment to meats and fish. The eggplant is often roasted on an open flame, but today I am giving the you oven roasted method.

Ingredients Needed

Eggplants – The star. Extra virgin olive oil – Good quality. Garlic – Just a hint. Lemon juice – For a little tang. Salt and pepper – To taste. Red chili flakes – For a mild kick. Parsley – Some in the dip, some for garnish. Optional garnishes – Kalamata olives, scallions, cherry tomatoes, feta.

Easy Melitzanosalata Recipe

As mentioned above, you have the option of charring the eggplant on an open flame, but just be ready for clean up later. If you want a little less mess and effort, you can roast the eggplant in your oven.

Roast eggplant: First, I cut the eggplant in half and brush each half with olive oil. Then, I place them flat side down on a sheet lined with parchment paper or foil. I pierce the eggplant in a few places with a fork. After that, I just bake it in a preheated oven.
Drain the eggplant: Once it’s baked, I let it cool down a bit before scooping out the flesh and discarding the skin. I then place the eggplant flesh in a colander to let any excess water drain out.
Mash and mix: I transfer the eggplant to a mixing bowl and mash it to a smooth consistency with a fork. Then, I add in olive oil, minced garlic, lemon juice, parsley, red chili flakes, salt, and pepper. I combine everything until it’s well mixed.
Garnish: Add any of your preferred garnishes on top. Today I used parsley, cherry tomatoes, scallions and kalamata olives.

Serving Suggestions

I love melitzanosalata as a dip for pita bread, corstini, or veggies like carrots and celery. It makes a great addition to party spreads. It’s also great with meats and fish. I like it in pita pockets with Chicken Souvlaki or Keftedes. Or, it’s a great accompaniment to Falafel.

Alpana’s Tips

If I feel like grilling the eggplant instead of baking, I keep it whole and just pierce it in several places with a fork. I grill it, turning occasionally, until it’s soft. I make sure not to skip the draining step, because otherwise, I’d end up with a watery dip. While the eggplant is draining, it’s a great time to prep other parts of the meal. I always use a good quality extra virgin olive oil for that rich, flavorful touch. Tasting and adjusting the seasoning is key, as everyone’s palate is a bit different. I check for the right balance of salt and lemon juice. If I’m serving melitzanosalata as a dip, I chill it before serving. But if it’s a side to meat dishes, I serve it warm.

Give my easy Greek eggplant dip a try at home. Sometimes the simplest thing are the most delicious. I have plenty more amazing dishes from all around the world coming your way. If you haven’t already, be sure to subscribe to our mailing list so you’re always in the loop. Until next time…