Melitzanosalata – Greek Roasted Eggplant Dip Recipe
Melitzanosalata is a Greek dip made from roasted eggplant, olive oil, garlic, and lemon, served as an appetizer with bread or pita. Its flavor is somewhat similar to Middle Eastern baba ghanoush, but it’s simpler and more lemony. In Greek tavernas it often appears on the table together with olives and tzatziki as part of a “meze” – a selection of small dishes meant for sharing.
This classic Greek dip uses just a few simple ingredients to showcase the deep, smoky flavor of roasted eggplant brightened with lemon and fresh herbs. It’s easy to prepare ahead and works both as a casual snack and as part of an elegant meze spread.
Chef's tips
Roast the eggplants until the skin is really charred and the inside is almost collapsing – this gives the best smoky flavor and silky texture. Don’t skip draining the flesh; it makes the dip more intense and prevents it from becoming watery. Adjust the garlic and lemon to your taste: Greeks often like it quite garlicky and tangy.
How to serve
Serve melitzanosalata in a shallow bowl, drizzled with good-quality extra virgin olive oil and sprinkled with fresh herbs. Pair it with warm pita, crusty country bread, or vegetable sticks. It also goes well alongside grilled fish, chicken, or a platter of other meze such as olives, tzatziki, and hummus.
Ingredients
- eggplant large, about 300 g each - 2 piece
- garlic pressed through a garlic press - 2 clove
- lemon juice freshly squeezed - 2 tablespoon
- olive oil plus a little for drizzling - 3 tablespoon
- parsley chopped - 2 tablespoon
- salt or to taste - 0.5 teaspoon
- black pepper - 0.25 teaspoon
- red onion very finely chopped, optional - 0.25 piece
Preparation
- Preheat the oven to 220°C (top and bottom heat). Wash and dry the eggplants, then prick them in several places with a fork so the steam can escape.
- Place the eggplants on a baking tray lined with baking paper and roast for 30–40 minutes, turning every 10–15 minutes, until the skin is very wrinkled and almost black and the flesh is very soft.
- Transfer the roasted eggplants to a board and let them cool slightly for 5–10 minutes. Then cut them lengthwise and scoop out all the soft flesh with a spoon, leaving the skin behind.
- Place the flesh in a sieve set over a bowl and leave for 10 minutes so the excess liquid can drain off – the dip will then be less watery and more concentrated in flavor.
- Transfer the drained flesh to a bowl. Add the pressed garlic, lemon juice, olive oil, salt, pepper, and chopped parsley. If using, add the very finely chopped red onion.
- Mix everything with a fork, lightly mashing the eggplant but not to a perfectly smooth paste – the dip can have some small pieces. Taste and adjust with more salt, pepper, or lemon if needed.
- Transfer to a small serving bowl, drizzle with a little olive oil, and sprinkle with extra parsley. Serve at room temperature.
Storage
Przechowuj w szczelnym pojemniku w lodówce, powierzchnię możesz skropić cienką warstwą oliwy, żeby nie wysychała. Przed podaniem wyjmij z lodówki na 15–20 minut, aby pasta nie była lodowata.
