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.
Servings: 4 servings
Calories: 183kcal
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 large 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.
Video
Notes
- Roast eggplant over open flame is always my preferred method as it makes the dip more smoky. You can also use your outdoor gas 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 ¼ 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