• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Amira's Pantry
  • Home
  • All Recipes
  • Shop
  • About me
  • Subscribe!
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • All Recipes
  • Shop
  • About me
  • Subscribe!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Appetizers » Melitzanosalata (Greek Eggplant Dip)

    Melitzanosalata (Greek Eggplant Dip)

    Published: Feb 5, 2021 · Modified: May 21, 2021 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

    • Share
    • Tweet
    • Yummly
    Jump to Recipe Print Recipe

    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.

    Greek eggplant dip placed in a green plate and garnished with parsley and olive oil.
    This homey Greek eggplant dip is perfect next to grilled meats.

    Table of contents

    • Why This Recipe Works
    • Recipe Ingredients
      • Ingredient Notes
    • Recipe Instructions
    • Recipe Expert Tips
    • Recipe FAQs
    • Recipe At A Glance
    • More Recipes From the Blog

    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

    Melitzanosalata ingredients placed on a marble table.

    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

    A collage of two images showing how to roast eggplants.
    • 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.
    A collage of two images showing how to drain and cut eggplant flesh.
    • 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.
    A collage of two images showing how to make the melitzanosalata dressings.
    • In a small bowl or jar with a lid, combine garlic, olive oil, lime juice, vinegar, salt and pepper. Shake well to combine.
    A collage of two images showing how combine eggplant dip ingredients together.
    • 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

    Melitzanosalata vs. Baba Ganoush

    Although both start with smoky tender roasted eggplants, this Greek spread does not have tahini which is an ingredient in many Baba Ganoush recipes.

    Can I make it ahead?

    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.

    A hand dipping a piece of bread in a plate of Melitzanosalata.

    Recipe At A Glance

    melitzanosalata

    More Recipes From the Blog

    • Mutabal (Eggplant Dip)
    • Oven Roasted Eggplant
    • Low Carb Eggplant Parmesan
    • Moussaka (musaka) recipe
    Melitzanosalata served on a green platter garnished with parsley chopped walnuts and kalamata olives.

    Melitzanosalata (Greek Eggplant Dip)

    A traditional Greek Style Eggplant dip that can be used as a spread. Smoky roasted eggplant combined with simple ingredients for a delicious homey appetizer.
    5 from 2 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Appetizer
    Cuisine: Greek
    Diet: Halal, Vegan
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 183kcal
    Author: Amira

    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.

    Nutrition

    Calories: 183kcal | Carbohydrates: 15g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 8mg | Potassium: 564mg | Fiber: 7g | Sugar: 8g | Vitamin A: 283IU | Vitamin C: 10mg | Calcium: 31mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @AmirasPantry or tag #AmirasPantry!

    Sign up and learn more about Mediterranean flavors

    « Dried Fruit Compote (Khoshaf)
    Low Carb Chicken Lettuce Wraps »
    • Share
    • Tweet
    • Yummly

    About Amira

    I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

    Reader Interactions

    Comments

    1. SUM

      April 09, 2021 at 8:28 am

      Hi, Is it ok to use white vinegar instead of red wine vinegar ?

      Reply
      • Amira

        April 11, 2021 at 9:38 pm

        Sum, you can use lemon juice instead. Hope this helps.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    ABOUT AMIRA'S PANTRY

    Amira Photo

    I’m overjoyed that you have stopped by! This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends. Read More…

    LOOKING FOR A RECIPE!

    Sign up and learn more about Mediterranean flavors

    Kabob Recipes

    Kabob Recipes

    Don't miss our Holiday Appetizers!

    Egyptian Recipes

    • Egyptian Falafel
    • Koshari; The National Dish of Egypt
    • Egyptian food; Fattah
    • Spicy Lamb chops
    • Hawawshi (Arayes)
    • Egyptian Salad (Salata Baladi)

    Popular Recipes

    • Marshmallow Buttercream Frosting
    • Creamy Tuscan Chicken Pasta
    • Sausage Stuffed Mini Peppers
    • No Wine! Easy Shrimp Scampi Recipe
    • Chicken Francese Recipe; Without Wine
    • Alfredo Sauce Without Cream

    Footer

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for our latest recipes

    Contact

    • Contact Us

    Copyright © 2022 - Amira's Pantry

    As an Amazon Associate I earn from qualifying purchases.