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This easy melitzanosalata recipe is a delicious Greek eggplant dip that has a silky texture and irresistible smoky flavor! It tastes amazing for how few ingredients it has.
Try my Spicy Eggplant Pasta or Grilled Eggplant and Spinach Salad next.
Why you’ll love it
Whenever I go to a Greek restaurant, I always order melitzanosalata as part of the meze spread with hummus, taramasalata, and pita (and of course approx. 6,000 Kalamata olives). It turns out that it’s so easy to make it at home along with my homemade Tzatziki!
After roasting the eggplant, a few everyday ingredients come together in your blender to make this smooth, vinegary, smoky, and completely addictive Mediterranean dip. Of course, there’s plenty of garlic and oregano for a punch of extra flavor! It’s one of my faves.
What you’ll need
- Eggplant – grab one large or two smaller standard purple eggplants. It doesn’t need to be super precise.
- Olive oil – the base of the dip to emulsify it. Use one you enjoy since the taste does come through.
- Vinegar – we’re using both red wine vinegar (nice and tangy) and balsamic vinegar (a touch sweet) for rich, well-rounded flavor
- Garlic – a pop of sharp, savory goodness
- Oregano – it’s a classic dried herb in Greek cuisine
- Liquid smoke – optional but highly recommended for the signature smoky quality
Helpful tips
- “Melitzano” means eggplant and “salata” means salad. The consistency of mine is definitely all dip, though! Some versions are more chunky/rustic.
- This Greek eggplant dip is similar to its Levantine counterpart, baba ganoush, but the latter typically has tahini (sesame paste) for a nuttier/creamier taste whereas melitzanosalata is lighter and does not.
- If you like baba ganoush, you’re sure to love this dip too!
How to make melitzanosalata
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven, and line a baking sheet with foil. Pierce the eggplant several times, and then bake until softened, turning halfway through. Add the oil to a measuring cup, followed by the remaining ingredients. Let the eggplant cool.
When it’s comfortable to handle, peel and roughly chop the eggplant. To a blender, add the eggplant and the olive oil mixture. Blend until smooth. Taste, and generously season with salt & pepper. Chill before serving.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- A Vitamix blender helps to whip up this dip in no time.
- Here’s my fabulous gold baking sheet and angled measuring cup pictured.
- Mince the garlic effortlessly with this easy-to-clean garlic press.
Substitutions and variations
- You could use smoked paprika instead of the liquid smoke if you can’t find it, or try a smoky spice blend.
- Our kitchen really likes this dip as written, but feel free to change up the herbs/seasonings to suit your tastes! Adding some heat (e.g., red pepper flakes/cayenne) or a splash of lemon juice could be fun.
What to serve with Greek eggplant dip
- Make it as a simple snack for yourself or as part of a meze platter (the equivalent of Spanish tapas/appetizers/small plates) with Creamy Tzatziki Sauce, your favorite hummus (like my Roasted Beet Hummus), olives, etc.
- Serve with warm pita bread and carrot sticks/cucumber for dipping!
- Try making my Easy Greek Pasta Salad for a bright complement or this crave-worthy Saganaki (Greek Fried Cheese).
Leftovers and storage
- Store this roasted eggplant dip in an airtight container in the fridge for 4-5 days.
- As noted, I actually like it even more after the flavors have a chance to meld overnight.
- I don’t recommend freezing this one.
Please let me know in the comments below if you make this crowd-pleasing Greek eggplant dip! Or tag me on Instagram. I’d love to see your Greek night feast.
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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This recipe was originally published on August 5, 2015. It’s been updated with new photos and better instructions but is the same great recipe!
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.