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Melitzanosalata is a delicious Greek roasted eggplant dip that makes a wonderful snack, appetizer, or part of a meze spread.
Whenever I go to a Greek restaurant I always order melitzano because I love it so much, and I like to see how different places make it. It makes a great appetizer or you can do as I like to do and pair it with other Greek dips to make a meal (such as tzatziki and taramasalata).
Don’t forget the kalamata olives and pita bread!
This dip is quite similar to baba ghanoush, but less creamy and lighter. This dip is a real crowd pleaser – my sister demands it regularly 🙂
And of course it has a lot of garlic. I think garlic makes everything better.
How to make melitzanosalata from scratch
- Start by roasting your eggplant (prick it first so it doesn’t leave you a nasty surprise in the oven!).
- Prep your other ingredients (add oil, vinegars, garlic, oregano, liquid smoke or smoky seasoning, and salt & pepper to a measuring cup).
- Let the eggplant cool until it’s easy to handle then peel it.
- Add the eggplant and oil mixture to a blender and blend until smooth.
- Refrigerate the eggplant dip for at least an hour prior to serving.
I hope you will give this roasted eggplant dip a try!
Let me know in the comments if you have any questions.
Greek Roasted Eggplant Dip (Melitzanosalata)
Ingredients
- 1 large or 2 smaller eggplants see note
- 1/2 cup extra virgin olive oil
- 4 teaspoons red wine vinegar
- 1 teaspoon balsamic vinegar
- 2-3 cloves garlic minced
- 1/2 teaspoon dried oregano
- A few drops liquid smoke optional
- Salt and pepper to taste
Instructions
- Pre-heat your oven to 450F and move the rack to the top third of the oven.
- Cover a baking sheet in tin foil (for easy clean-up).
- Poke holes all over the eggplant(s) so you don't have to clean up exploded eggplant from the oven (I've done this). Place the eggplant on a baking sheet and roast for 30 minutes or until they're no longer firm to the touch, turning half way through. The eggplant should be fairly soft, so larger eggplants may need more time.
- Measure out the olive oil. For ease of clean-up I simply add all the other ingredients into the measuring cup after I put the oil in there. I add some salt & pepper to start, give it a taste once it's blended, then add more if needed.
- Once the eggplant is done, let it cool for at least 15-20 minutes on the baking sheet. You will notice that some of the bitter liquid will seep out. Once it has cooled enough, I peel it by hand and roughly chop it. Discard the skins.
- Add the eggplant and oil mixture to blender and blend until smooth. Taste & adjust as needed. Transfer to a bowl, cover, and refrigerate for at least an hour before serving.
Notes
- Instead of liquid smoke, you can use a smoky spice blend if you have one on hand. I do recommend this step because it really gives this dip a wonderful smoky flavor that oven roasting just can’t do.
- I find that this dish tastes so much better the next day, so I typically make it the night before.
- I use about 2 lbs. of eggplant.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Love Eggplant and gave this dip recipe a try and have enjoyed! I used liquid smoke and if you have not tried you must, gave a nice smokey flavor to the dip. Served this with crackers, celery and baby carrots.
I’m thrilled you enjoyed this one, Carol!! 😀 I used to make it all the time for myself… I need to revisit it!
I love it! Love the texture and the small amount of bite and smoke. I roasted my eggplant to use up the last of them in my summer garden….then I froze the eggplant mash till I could get to making this recipe. Nice to have ready with a splash of memory of summer.
Thrilled to hear that, Phyllis! Thanks so much for your review.
Great and interesting recipe! Is it alright if I use your picture for personal/educational use with the intention of crediting you?
Hi Jen! Thank you! Sure – as long as you credit me. Thanks for asking!
Do you think I could freeze this? My eggplant in my garden is going crazy and I would like to make some to freeze
Hi! I am a little concerned that it might get a bit of a weird texture when you freeze it, but I don’t think it’ll hurt to try.
I saw this recipe and I thought, “why not give it a try”. Very good and has a nice bite!
Great!! So glad you enjoyed it! 🙂
Always looking for eggplant recipes. Thanks!
Thanks Alex! I hope you enjoy it.