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.
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.
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.
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 (Roasted Eggplant Dip)
Ingredients
- 1 eggplant, halved lengthwise
- 4 tablespoon olive oil, divided
- 1 tbsp red wine vinegar
- 1 tablespoon chopped parsley
- 1 small shallot, peeled and chopped
- 1 clove garlic
- 1 teaspoon lemon juice
- ½ teaspoon 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 teaspoon 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.
Shirley Clements
This recipe looks & sounds sooo yummy! I will be making it ❣️
Shirley
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…
Lisa~~
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
A Scientist in the Kitchen
Haven’t tried eggplant dip before. Must try,
AmandaE
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
Miz Helen
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
Vicky
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!
Jeanie
I love eggplant. Can’t wait to try this.
dan
That looks like a great dip – I’ve never had eggplant with those herbs before. I must try!
La Phemme Phoodie
Greece is absolutely gorgeous. Hope you are enjoying your time there. The dip looks very tasty.
Judee @ Gluten Free A-Z
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.
colleen @ Secrets from the Cookie Princess
Lovely recipe and how lucky to have all that fresh produce at your finger tips. Enjoy your time in Greece!
Suzanne
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/