Melitzanosalata - Salt & Lavender

Greek Roasted Eggplant Dip (Melitzanosalata)

Melitzanosalata - a garlicky dip made of roasted eggplant.

Course Appetizer
Cuisine Greek
Keyword Greek roasted eggplant dip, melitzano, melitzanosalata
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4
Author Natasha Bull


  • 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)


  1. Pre-heat oven to 450F. Move rack close to the top of oven.
  2. Cover a baking sheet in tin foil (for easy clean-up).
  3. 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.
  4. 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.
  5. 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.
  6. Add eggplant and oil mixture to blender. Blend until smooth. Transfer info bowl and refrigerate for at least an hour before serving.

Recipe Notes