Melitzanosalata Eggplant Dip

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Melitzanosalata is a classic Greek mezze dip made from smoky roasted eggplants blended with garlic, olive oil, and lemon. It is traditionally served as part of a meze platter with warm pita bread, olives, and feta. The charred flavor from roasting the eggplants over high heat is what makes this dip truly special.

Nutrition Facts

Per serving (estimated)

• 155 kcalCalories
• 11 gFat
• 1.5 gSaturated Fat
• 13 gCarbs
• 6 gFiber
• 7 gSugar
• 2.5 gProtein
• 290 mgSodium
• 380 mgPotassium
• 35 mgCalcium
• 1 mgIron
• 8 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the dip

• 2 large globe eggplants (about 2 lbs total)
• 3 tbsp extra-virgin Greek olive oil, plus more for drizzling
• 2 garlic cloves, minced
• 1 small red onion, finely grated
• 2 tbsp fresh lemon juice, plus more to taste
• 1 tbsp chopped fresh flat-leaf parsley
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• Pinch of ground cumin (optional)

For serving

• Warm pita bread or crusty bread
• Sliced cucumber, cherry tomatoes, and Kalamata olives
• A drizzle of extra-virgin olive oil and a sprinkle of fresh parsley

Directions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Prick the eggplants all over with a fork, place them on the baking sheet, and roast for 35-40 minutes, turning once, until the skins are deeply charred and the flesh feels very soft when pressed.
2. Remove the eggplants from the oven and let them cool until comfortable to handle. Slice them open lengthwise and scoop the soft flesh into a colander set over a bowl. Let the flesh drain for 10 minutes, gently pressing with a spoon to release any bitter liquid, then discard the skins.
3. Transfer the drained eggplant flesh to a wooden cutting board and chop it coarsely with a large knife, or pulse a few times in a food processor for a smoother texture. Transfer to a mixing bowl.
4. Add the minced garlic, grated red onion, lemon juice, olive oil, parsley, salt, pepper, and the optional cumin. Stir well to combine, then taste and adjust the seasoning with more salt, lemon juice, or olive oil as needed.
5. For the best flavor, cover and refrigerate the dip for at least 30 minutes to let the flavors meld. Just before serving, give it a final stir and drizzle generously with olive oil.
6. Spoon the dip into a shallow bowl, make a few swirls with the back of a spoon, and top with a sprinkle of parsley and a final drizzle of olive oil. Serve with warm pita, fresh vegetables, and olives as part of a Greek meze spread.

Cook’s Notes

• For an authentically smoky flavor, char the eggplants directly over a gas flame or on a charcoal grill before finishing them in the oven.
• Always drain the roasted eggplant flesh well; otherwise the dip will turn watery and lose its rich, creamy texture.
• If you prefer a smoother, more salad-like dip, finely chop the eggplant by hand; for a creamier spread, use a food processor.
• Melitzanosalata keeps well in the refrigerator for up to 3 days in an airtight container; bring to room temperature before serving and refresh with a squeeze of lemon.
• Add 2 tablespoons of crumbled feta on top just before serving for a tangy Greek twist, or stir in a spoonful of Greek yogurt for a creamier version.

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