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0 from 6 votes

Greek Roasted Eggplant Dip (Melitzanosalata)

Melitzanosalata - a garlicky dip made of roasted eggplant.

Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings: 4
Course: Appetizer
Cuisine: Greek

Ingredients

  • 1 large or 2 smaller eggplants
  • 1/2 cup extra virgin olive oil
  • 4 teaspoons red wine vinegar
  • 1 teaspoon balsamic vinegar
  • 2-3 cloves minced/crushed garlic
  • 1/2 teaspoon dried oregano
  • A few drops liquid smoke optional
  • Salt and pepper to taste (I like to be generous with the pepper)

Instructions

    Cup of Yum
  1. Pre-heat oven to 450F. Move rack close to the top of oven.
  2. Cover a baking sheet in tin foil (for easy clean-up).
  3. Poke holes all over the eggplant(s) so you don't have to clean up exploded eggplant from the oven (I've done this). Place the eggplant(s) on a baking sheet and bake for about 30 minutes, turning half way through.
  4. Measure out olive oil. For ease of clean-up I simply add all the other ingredients into the measuring cup after I put the oil in there.
  5. Once the eggplant(s) is done, I let it cool for at least 15-20 minutes on the baking sheet. You will notice that some of the bitter liquid will seep out. This is a good thing. Once it has cooled enough, I peel it by hand and roughly chop it. Discard the skins.
  6. Add eggplant and oil mixture to blender. Blend until smooth. Transfer info bowl and refrigerate for at least an hour before serving.

Notes

  • Instead of liquid smoke, you can use a smoky spice blend if you have one on hand. I do recommend this step because it really gives this dip a wonderful smoky flavor that oven roasting just can't do. 
  • I find that this dish tastes so much better the next day, so I typically make it the night before. All the flavors settle and the garlic intensifies.