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Melitzanosalata served on a green platter garnished with parsley chopped walnuts and kalamata olives.
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5 from 2 votes

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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizer
Cuisine: Greek
Diet: Halal, Vegan
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