Servings
Font
Back
Melitzanosalata - Greek Eggplant Dip
4.7 from 18 votes

Melitzanosalata - Greek Eggplant Dip

Melitzanosalata is a traditional Greek eggplant dip made with roasted or chargrilled eggplants, garlic, olive oil, red wine vinegar and parsley. It’s easy to prepare and belongs to a staple of Greek recipes or Greek dishes known as “mezze” (small plates) in Greek. 

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6 serves
Calories: 160 kcal
Course: Side Dish, Appetizer
Cuisine: Greek

Ingredients

  • 2 eggplant
  • 5 cloves garlic
  • 1½ tablespoon breadcrumbs
  • ⅓-½ cup extra virgin olive oil (adjust as necessary)
  • 3 tablespoon vinegar red wine
  • pinch salt to taste
  • pinch black pepper to taste
  • ¼ cup flat-leaf parsley loosely packed

Instructions

    Cup of Yum
  1. Place eggplants on a lined baking sheet and roast in a preheated oven (180 deg C - 350 F) for 1 hour.
  2. Once the eggplants are cooked, allow them to cool on the baking tray for half an hour.
  3. Very gently peel the skin and place the eggplant flesh in a colander to drain for half an hour.
  4. Place the eggplant flesh, garlic, breadcrumbs, olive oil, salt, pepper and parsley in a food processor and blend until smooth.
  5. Serve the melitzanosalata immediately or refrigerate for a few hours and serve later. 

Notes

  • Broil or grill your eggplants. If you don’t have a gas stove and prefer a more pronounced smoky eggplant flavour, you can broil your eggplants instead. (This process should take approximately 20 minutes). Place your eggplants on a baking tray and place them under a hot broiler. Cook until the skin on the whole eggplant is blistered (be sure to turn periodically to get all sides).
  • Use a fork instead of a food processor. If you prefer not to use a food processor, place all the ingredients for the melitzanosalata in a medium bowl and mash roughly with a fork. Just be sure to finely chop your garlic in advance. The texture will be a little more on the chunky side but still equally delicious.
  • Add roasted peppers. If you want to make this delicious eggplant dip, “next level” fold through a small chargrilled red pepper once it has been blended or mashed. It adds an extra smoky hit and a delicious flavour. 

Nutrition Information

Serving 1serve Calories 160kcal (8%) Carbohydrates 12g (4%) Protein 2g (4%) Fat 12g (18%) Saturated Fat 2g (10%)

Nutrition Facts

Serving: 6 serves

Amount Per Serving

Calories 160

% Daily Value*

Serving 1serve
Calories 160kcal 8%
Carbohydrates 12g 4%
Protein 2g 4%
Fat 12g 18%
Saturated Fat 2g 10%

* Percent Daily Values are based on a 2,000 calorie diet.