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Greek Eggplant Dip (Melitzanosalata) Recipe

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4.1 from 6 reviews

Greek Eggplant Dip, known as Melitzanosalata, is a flavorful and creamy roasted eggplant spread infused with garlic, lemon, fresh herbs, and spices. Perfect as an appetizer or snack, this Mediterranean classic is roasted to bring out a smoky sweetness, then combined with zesty lemon juice, fresh parsley, red onion, and a hint of cumin and crushed red pepper, resulting in a deliciously smooth and tangy dip.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 serving
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian

Ingredients

Main Ingredients

  • 1 large Eggplant (about 1 ½ pounds)
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Lemon Juice
  • 1-2 cloves Garlic (finely grated)
  • 2 tablespoons Red Onion (finely diced)
  • 1 tablespoon Fresh Parsley (finely chopped)
  • ⅛ teaspoon Ground Cumin (or more as needed)
  • pinch Crushed Red Pepper (or Smoked Paprika)
  • ½ teaspoon Salt
  • pinch Black Pepper

Instructions

  1. Prepare Eggplant: Cut the eggplant lengthwise into four wedges and place them on a baking sheet. Lightly brush or coat the eggplant wedges with extra virgin olive oil to ensure even roasting and enhance flavor.
  2. Roast Eggplant: Roast the oiled eggplant wedges in a preheated oven at 400°F (200°C) for 35 to 40 minutes, or until the eggplant is fork-tender and has a golden brown color on the surface.
  3. Cool and Scoop: Allow the roasted eggplant to cool completely. Then, use a fork to carefully scoop out the soft flesh, making sure to avoid any bits of skin. Discard the skins.
  4. Drain Excess Liquid: Place the scooped eggplant flesh into a mesh strainer set over a bowl. Let it drain for 10 to 15 minutes to release any excess moisture, which helps in achieving the right texture.
  5. Mash the Eggplant: Using a vegetable masher or a spoon, press out any remaining moisture and break up the eggplant flesh into a smooth, spreadable consistency.
  6. Mix Ingredients: Transfer the mashed eggplant to a mixing bowl. Stir in the lemon juice, finely grated garlic, diced red onion, chopped fresh parsley, ground cumin, salt, black pepper, and a pinch of crushed red pepper or smoked paprika to taste.
  7. Adjust Seasoning and Chill: Taste the dip and adjust the seasonings as needed. For optimal flavor, refrigerate the dip for at least one hour to let the flavors meld together.
  8. Serve: Spread the chilled dip onto a serving platter. Drizzle with a little extra virgin olive oil and garnish with flaky sea salt, additional crushed red pepper, and fresh parsley. Serve with pita bread, naan, or crusty bread for dipping.

Notes

  • To intensify the smoky flavor, you can grill the eggplant instead of roasting it.
  • Make sure to drain the eggplant well to avoid a watery dip.
  • Adjust garlic and spices based on personal preference for heat and flavor.
  • Best served chilled but can be enjoyed at room temperature.
  • Store leftovers tightly covered in the refrigerator for up to 3 days.