Melitzanosalata Recipe (Greek Eggplant Dip Recipe)
User Reviews
4.4
Melitzanosalata Recipe (Greek Eggplant Dip Recipe)
Description
Melitzanosalata Recipe starts by roasting whole large eggplants at 400°F, turning periodically, until charred and tender. Once cooled, the skin is peeled away or the flesh scooped out, then drained to remove excess moisture. The eggplant flesh is mashed and mixed with minced garlic, extra virgin olive oil, freshly squeezed lemon juice, kosher salt, and black pepper for seasoning.
The roasting provides a smoky flavor and creamy texture, balanced by the sharpness from garlic and brightness from lemon juice. Olive oil enriches the dip’s mouthfeel while salt and pepper adjust taste. Optional garnishes of chopped fresh parsley and olives add freshness and visual appeal.
This dip is typically served chilled or at room temperature with bread, pita, or vegetables as part of a meze spread or appetizer course. It offers a smooth, slightly chunky consistency with a rich, savory flavor profile typical of Greek cuisine.
Leftover melitzanosalata stores well in an airtight container refrigerated for up to five days. Serving it at room temperature or slightly chilled enhances its flavors and texture for subsequent servings.
Ingredients
- 2 eggplant large
- 4 cloves garlic peeled and minced
- 1/4 cup extra virgin olive oil plus more for serving
- 3 tablespoons lemon juice freshly squeezed
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- parsley optional, fresh, chopped leaves, for garnish
- olive optional, fresh, chopped leaves, for garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork.
- Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.
- Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat).
- Roughly chop the flesh and place in a colander to drain for 15 minutes.
- Transfer the eggplant to a large bowl and gently mash with a fork.
- Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste.
- Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.
Notes
- Store leftover Melitzanosalata in an airtight container in the refrigerator for up to 5 days.
- Serve the dip at room temperature or slightly chilled for optimal flavor and texture.
- If peeling is difficult, slice eggplants and scoop out the flesh with a spoon.
- Draining the mashed eggplant before mixing helps avoid watery dip.
- Fresh parsley and olives make suitable garnish options to enhance presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 184kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 442mg | 18% |
| Potassium | 550mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 10mg | 11% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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