4.4 from 692 votes
Melitzanosalata Recipe (Greek Eggplant Dip Recipe)
Melitzanosalata is a Greek eggplant dip featuring roasted eggplants blended with garlic, lemon juice, olive oil, salt, and pepper. Roasting eggplants until soft and charred creates a smoky flesh that forms the base. Combined with fresh garlic and bright lemon juice, it delivers a creamy, tangy spread often garnished with chopped olives and parsley. Ideal chilled as an appetizer or accompaniment.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings:
4
servings
Calories:
184 kcal
Course:
Appetizer
Cuisine:
Greek
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 184
% 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.