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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


  • 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.