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    Home » Appetizers & Sides

    Greek Roasted Eggplant Dip (Melitzanosalata)

    Published: Aug 5, 2015 / Updated: Sep 3, 2018 / 6 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe Print Recipe

    Melitzanosalata is a delicious Greek roasted eggplant dip that makes a wonderful snack, appetizer, or part of a meze spread.

    bowl of Greek roasted eggplant melitzanosalata dip with pita bread

    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.

    two whole eggplants

    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.

    Melitzanosalata - Salt & Lavender

    Greek Roasted Eggplant Dip (Melitzanosalata)

    Melitzanosalata - a garlicky dip made of roasted eggplant.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 50 mins
    Total Time 55 mins
    Course Appetizer
    Cuisine Greek
    Servings 4
    Prevent your screen from going dark

    Ingredients
     

    • 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)

    Instructions
     

    • 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.

    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. All the flavors settle and the garlic intensifies.
    Keyword Greek roasted eggplant dip, melitzano, melitzanosalata
    Author Natasha Bull
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    1. Julie Latenser says

      October 5, 2021 at 8:40 AM

      Do you think I could freeze this? My eggplant in my garden is going crazy and I would like to make some to freeze

      Reply
      • Natasha says

        October 5, 2021 at 9:45 AM

        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.

        Reply
    2. Erin Butler says

      January 8, 2020 at 6:11 AM

      I saw this recipe and I thought, "why not give it a try". Very good and has a nice bite!

      Reply
      • Natasha says

        January 8, 2020 at 9:47 AM

        Great!! So glad you enjoyed it! 🙂

        Reply
    3. Alex says

      January 22, 2016 at 9:26 AM

      Always looking for eggplant recipes. Thanks!

      Reply
      • Natasha says

        January 22, 2016 at 9:57 AM

        Thanks Alex! I hope you enjoy it.

        Reply

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