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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 3 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
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Servings: 4


  • 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


  • Preheat oven to 400F.
  • Place halved eggplant, cut side up, in a 9x13 or 8x8 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.
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