Melitzanosalata is a delicious Greek roasted eggplant dip that makes a wonderful snack, appetizer, or part of a meze spread.
Whenever I go to a Greek restaurant I always order melitzano because I love it so much, and I like to see how different places make it. It makes a great appetizer or you can do as I like to do and pair it with other Greek dips to make a meal (such as tzatziki and taramasalata).
Don't forget the kalamata olives and pita bread!
This dip is quite similar to baba ghanoush, but less creamy and lighter. This dip is a real crowd pleaser - my sister demands it regularly 🙂
And of course it has a lot of garlic. I think garlic makes everything better.
How to make melitzanosalata from scratch
- Start by roasting your eggplant (prick it first so it doesn't leave you a nasty surprise in the oven!).
- Prep your other ingredients (add oil, vinegars, garlic, oregano, liquid smoke or smoky seasoning, and salt & pepper to a measuring cup).
- Let the eggplant cool until it's easy to handle then peel it.
- Add the eggplant and oil mixture to a blender and blend until smooth.
- Refrigerate the eggplant dip for at least an hour prior to serving.
I hope you will give this roasted eggplant dip a try!
Let me know in the comments if you have any questions.
Greek Roasted Eggplant Dip (Melitzanosalata)
- 1 large or 2 smaller eggplants
- 1/2 cup extra virgin olive oil
- 4 teaspoons red wine vinegar
- 1 teaspoon balsamic vinegar
- 2-3 cloves minced/crushed garlic
- 1/2 teaspoon dried oregano
- A few drops liquid smoke optional
- Salt and pepper to taste (I like to be generous with the pepper)
- Pre-heat oven to 450F. Move rack close to the top of 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(s) on a baking sheet and bake for about 30 minutes, turning half way through.
- Measure out 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.
- Once the eggplant(s) is done, I 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. This is a good thing. Once it has cooled enough, I peel it by hand and roughly chop it. Discard the skins.
- Add eggplant and oil mixture to blender. Blend until smooth. Transfer info bowl and refrigerate for at least an hour before serving.
- 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. All the flavors settle and the garlic intensifies.