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Home » quick recipes » Melitzanosalata (Greek Eggplant Dip)

Melitzanosalata (Greek Eggplant Dip)

Published: Jun 18, 2020 · Modified: Oct 2, 2020 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

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Melitzanosalata is a Greek roasted eggplant dip. It’s simple, and loaded with flavour made by roasting eggplant and blending it with garlic, shallot, lemon juice, vinegar and parsley. This recipe was originally published on July 16, 2012 and updated on June 18, 2020.

Melitzanosalata in a bowl with chopped tomatoes and parsley sprinkled on top with crackers on the side.

Metlizanosalata is a dip that I grew up eating. Now, I didn’t necessarily love it when I was a kid (eggplant is bitter!), but now, it’s something that I really enjoy.

I love sharing my family’s Greek recipes with you, and this one is adapted from my mom’s favourite eggplant dip. I grew up spending my summer’s in Greece and Mediterranean flavours are where I find most of my cooking inspiration.

The key to making this dip is roasting the eggplant for enough time that it becomes soft and loses a bit of the bitterness. My trick to speed up the process is to slice the eggplant in half before roasting.

Ingredients for melitzanosalata in a food processor. Roasted redplant, chopped shallot and parsley are visible.

How to balance the bitterness from the eggplant

In this dip it’s a combination of fat, salt and acid that help to balance the bitterness from the eggplant. Fat in the form of olive oil, and acid in two forms. I use a combination of both red wine vinegar and lemon juice to add brightness and acidity to the dip.

I’ve tried testing it using just one or the other, but I’ve found that the combination is what helps make my mom’s recipe better than others I’ve found online.

I’m using a shallot in this recipe, which is not traditionally used in Greek recipes. My mom’s version calls for a tablespoon or two of chopped yellow onion, but I found a shallot leads to less waste and also adds enough bite to the dip.

If you don’t have shallots available, you could opt to use 1-2 tablespoons of chopped onion. Start with one and taste to see if you need more onion.

Closeup of melitzanosalata dip in a bowl with parsley and chopped tomatoes sprinkled on top.

Typically, melitzanosalata is served with pita, but I also love to serve it with crackers and crunchy vegetables like celery or carrots.

This would also be the perfect addition to a Greek meze platter, with homemade tzatziki and chicken souvlakia. You can find my Greek meze platter story from Chatelaine for more inspiration.

Styling tip for melitzanosalata

So this is a very delicious but also very brown dip. I grew up eating it served with chopped tomatoes and parsley on top and a little extra drizzle of olive oil. After all, we eat with our eyes!

Melitzanosalata in a bowl with chopped tomatoes and parsley sprinkled on top with crackers on the side.

Melitzanosalata (Roasted Eggplant Dip)

Author: Louisa Clements
5 from 4 votes
Metlitzanosalata is a Greek roasted eggplant dip. It's simple, and loaded with flavour made by roasting eggplant and blending it with garlic, shallot, lemon juice, vinegar and parsley.
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Prep: 10 minutes
Cook: 30 minutes
servings icon
Servings: 4

Ingredients

  • 1 eggplant, halved lengthwise
  • 4 tbsp olive oil, divided
  • 1 tbsp red wine vinegar
  • 1 tbsp chopped parsley
  • 1 small shallot, peeled and chopped
  • 1 clove garlic
  • 1 tsp lemon juice
  • ½ tsp salt, divided

Instructions

  • Preheat oven to 400F.
  • Place halved eggplant, cut side up, in a 9×13 or 8×8 baking pan (depending on the size of your eggplant). Drizzle with 1 tablespoon of olive oil and ¼ tsp of salt. Cover with foil and bake in the oven for 30 minutes or until eggplant is fully cooked and very soft. Allow eggplant to cool until it is safe to handle.
  • When cool enough to handle, scoop out the inside of the eggplant, discarding the skin.
  • In a food processor, process scooped eggplant with remaining olive oil, vinegar, parsley, shallot, garlic and remaining salt. Taste and add more acid as needed.
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: Appetizer, easy, gluten free, quick recipes, snacks, vegan, vegetarian
Nutrition Facts
Melitzanosalata (Roasted Eggplant Dip)
Amount Per Serving
Calories 159 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 295mg13%
Potassium 283mg8%
Carbohydrates 8g3%
Fiber 4g17%
Sugar 5g6%
Protein 1g2%
Vitamin A 111IU2%
Vitamin C 5mg6%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.

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Comments

  1. Shirley Clements

    June 19, 2020 at 11:06 am

    This recipe looks & sounds sooo yummy! I will be making it ❣️

    5 stars

    Reply
  2. Shirley

    July 23, 2012 at 4:57 pm

    OMG...You must feel like you are in "Heaven" surrounded by your Nona's beautiful flowers & God's sea & mountains & those home grown veggies certainly have your Nona's "heavenly" touch...Love the dip, too...
    Reply
  3. Lisa~~

    July 20, 2012 at 9:22 pm

    Your view is gorgeous as is your dip, what a delicious sounding recipe. If you haven't already, I'd love for you to check out my group "A" SRC entry: Double Chocolate Mousse Cake. Lisa~~ Cook Lisa Cook
    Reply
  4. A Scientist in the Kitchen

    July 18, 2012 at 10:56 am

    Haven't tried eggplant dip before. Must try,
    Reply
  5. AmandaE

    July 17, 2012 at 8:22 pm

    This dip looks great! I think have just the thing for dipping in it, and some eggplants in the garden that can lend themselves to such an effort. Thanks for the great SRC share
    Reply
  6. Miz Helen

    July 17, 2012 at 7:44 pm

    Hi Lou, Your Roasted Eggplant Dip looks delicious, we would really enjoy this recipe. Your photo's are just beautiful. Great selection for SRC! Miz Helen Group B SRC
    Reply
  7. Vicky

    July 17, 2012 at 12:14 pm

    This dip sounds delicious! So jealous of your garden and that you are in Greece by the way! My boyfriend and I spent 8 days on vacation in Greece last year and absolutely LOVED it. This is my first month participating in SRC and I love checking out the other blog and recipes prepared!
    Reply
  8. Jeanie

    July 17, 2012 at 12:06 am

    I love eggplant. Can't wait to try this.
    Reply
  9. dan

    July 16, 2012 at 5:17 pm

    That looks like a great dip - I've never had eggplant with those herbs before. I must try!
    Reply
  10. La Phemme Phoodie

    July 16, 2012 at 4:41 pm

    Greece is absolutely gorgeous. Hope you are enjoying your time there. The dip looks very tasty.
    Reply
  11. Judee @ Gluten Free A-Z

    July 16, 2012 at 3:33 pm

    Wow! It doesn't get much better than this- vegetables right from the garden and such a wonderful mediteranean dip. I love your picture sitting in front of the flowers and the sea behind you.
    Reply
  12. colleen @ Secrets from the Cookie Princess

    July 16, 2012 at 3:23 pm

    Lovely recipe and how lucky to have all that fresh produce at your finger tips. Enjoy your time in Greece!
    Reply
  13. Suzanne

    July 16, 2012 at 12:33 pm

    Wow, this dip looks wonderful and I'm always looking for more ways to use eggplant. I love it! BTW, Fallon of Fallon's Cucina had your blog for her assignment this month. You can find it on my blog, here. http://www.thruthebugsonmywindshield.com/2012/07/16/flourless-chocolate-cake-secret-recipe-club-fallons-cucina/
    Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 12 years.
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