Melitzanosalata is a delicious Greek roasted eggplant dip that makes a wonderful snack or appetizer.
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.
Greek Roasted Eggplant Dip (Melitzanosalata)
Melitzanosalata - a garlicky dip made of roasted eggplant.
- 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
- 1 teaspoon smoky seasoning* (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.
*Regarding the smoky seasoning, I use Oil & Vinegar's Spirit of Africa Zulu Africa Mix, and it adds a touch of smokiness that takes this dip to another level. I wish it were more readily available because it's great stuff. I've also used McCormick Southwest Seasoning, but I think it's only available in the U.S. So, if you know of any seasoning that has a slightly smoky flavor, I'd try adding it to this dip. Even a few drops of liquid smoke would work (you can find that in the BBQ sauce aisle).
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.