Melitzanosalata is a delicious Greek eggplant dip with simple ingredients. Roasted smoky eggplant combined with onion, garlic, vinegar and lime juice then finished off elegantly with a crunch. The perfect 30-minute dip for your party.
Table of contents
Why This Recipe Works
Meletzanosalata pronounced as (mel-its- zan -no sal- ah -ta), is a dish different from Baba Ghanoush or the Arabic Eggplant Dip Mutabal. It has few ingredients with an emphasis on the smoky eggplant itself.
Not saying that any of them is better than the other but each one is unique on its own and you need to try them all to know which one you like the most.
I liked the special crunch in every bite coming from adding some chopped walnuts really delicious.
Recipe Ingredients
Ingredient Notes
- I liked making this dish with a combination of vinegar and lime juice. Use any vinegar you have but red wine or apple cider makes for an extra special kick.
Recipe Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Cut a slit lengthwise in each eggplant to avoid bursting then roast in the oven , gas stove top, gas or charcoal grill. Give it time to soften up until skin is wrinkled and flesh becomes mushy. Let them cool down until you can handle them.
- Line a colander with a clean kitchen towel or a cheese cloth. Scoop out the flesh and place them in the cheese cloth. Squeeze by hand to get the juices out or leave them to drain on their own.
- Take the flesh out and chop with a knife.
- In a small bowl or jar with a lid, combine garlic, olive oil, lime juice, vinegar, salt and pepper. Shake well to combine.
- In a deep bowl add chopped eggplant, chopped green onions and vinaigrette. Mix everything well then taste to adjust seasonings.
- Place the dip in a serving plate and garnish with parsley, chopped walnuts and a drizzle of olive oil.
Recipe Expert Tips
- Roasting eggplant over open flame is always my preferred method as it makes the dip more smoky. You can roast in the oven as well and maybe adding a little liquid smoke for the flavor.
- Make sure to drain the eggplant for this recipe or else you might end up with a watery dip.
- You can place all the ingredients in your food processor for a smoother dip.
- Garnishing options: aside from chopped parsley and walnuts you might want to try some chopped tomatoes, roasted peppers or feta cheese for a salty Mediterranean flavor.
- Customize the dip to your liking. Although not traditional but you can spice it up with some smoked paprika, cumin, cayenne or chili powder.
Recipe FAQs
Although both start with smoky tender roasted eggplants, this Greek spread does not have tahini which is an ingredient in many Baba Ganoush recipes.
You sure can, this dip keeps well in the fridge for up to 2 days. Just be aware that the garlic intensifies its flavor so you might want to reduce it a bit if you are not a big fan.
Recipe At A Glance
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Melitzanosalata (Greek Eggplant Dip)
Ingredients
- 2 large eggplants
- 2 garlic cloves grated
- ¼ cup extra virgin olive oil
- 1 Tablespoons red wine vinegar
- 1 Tablespoon lime juice.
- Salt & black pepper
- 2 Green onions/ scallions sliced
- 2 Tablespoon finely chopped parsley
- Kalamata olives
For garnish Optional Garnishes:
- Diced tomatoes, chopped walnuts, feta cheese, red onions or red bell peppers
Instructions
- Cut a slit lengthwise in each eggplant and roast on stove, grill or in the oven.
- Set the eggplants aside to cool down for 10 minutes.
- Scoop the pulp out and place in a colander lined with cheese cloth or a clean kitchen towel to drain excess liquids.
- Place the pulp on a cutting board and chop with a sharp knife then put in a deep bowl.
- In a jar or a small bowl combine garlic, olive oil, lime juice, vinegar, salt and pepper.
- Pour the vinaigrette over the eggplant and mix well.
- Taste to adjust seasoning.
- Mix in the green onions. Refrigerate for 1-2 hours before serving.
- When ready to serve, garnish with olives and whatever you choose and drizzle some olive oil on top.
Notes
- Roasting eggplant over open flame is always my preferred method as it makes the dip more smoky. You can also use your outdoor grill or in a 450F oven. It will take probably between 20 to 30 minutes.
- If you roast in the oven adding a little liquid smoke or smoky paprika would help get you some smoky flavor.
- Make sure to drain the eggplant for this recipe or else you might end up with a watery dip.
- You can place all the ingredients in your food processor for a smoother dip.
- Garnishing options: aside from chopped parsley and walnuts you might want to try some chopped tomatoes, roasted peppers or feta cheese for a salty Mediterranean flavor.
- Customize the dip to your liking. Although not traditional but you can spice it up with some smoked paprika, cumin, cayenne or chili powder.
- If your eggplant is a little bitter mix in about 1/4 teaspoon of sugar to help with that.
- This dip is better served cold, serve it with pita , crusty bread or veggie sticks. Also great with grilled meats.
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