Melitzanosalata: Greek Roasted Eggplant Dip with Olive Oil

Melitzanosalata (μελιτζανοσαλάτα) translates as “eggplant salad”, but in practice it is a soft, smoky dip. Whole eggplants are roasted until the flesh collapses, then chopped and beaten with olive oil, a little garlic and vinegar or lemon. It sits on almost every meze table in Greece, next to tzatziki, taramasalata and tirokafteri.

Melitzanosalata recipe (Greek roasted eggplant dip)

Serves: about 2 cups, 6 servings as a meze. Prep: 15 minutes. Cook: 40–50 minutes. Total: about 1 hour 30 minutes, including cooling.

Ingredients

• 2 large eggplants (aubergines), about 2 lb (900 g) in total
• 1 small garlic clove, grated
• ½ small red onion, very finely chopped (optional)
• 2 tbsp red wine vinegar or lemon juice, to taste
• 5 tbsp extra virgin olive oil, such as our Rapti Koroneiki olive oil, plus more to serve
• 2 tbsp chopped parsley
• ½ tsp Greek sea salt, or to taste
• A pinch of dried Greek oregano (optional)
• Kalamata olives and warm bread, to serve

Method

1. Heat the oven to 450°F (230°C), or light a grill. Prick the eggplants a few times with a fork.
2. Roast or grill the whole eggplants, turning every 10–15 minutes, until the skin is blackened and wrinkled and the flesh collapses completely, about 40–50 minutes.
3. Put the eggplants in a colander set over a bowl and leave until cool enough to handle, about 20 minutes, so the bitter juices drain away.
4. Split them open, scoop out the soft flesh and discard the skin. Leave the flesh to drain for another 10 minutes.
5. Chop the flesh with a knife (for a chunky, traditional texture) or mash it with a fork. Avoid a blender, which can make it gluey.
6. Stir in the garlic, onion, vinegar and salt, then beat in the olive oil a spoonful at a time. Add the parsley and taste for salt and acidity.
7. Chill for at least 30 minutes so the flavours settle. Serve drizzled with olive oil, with olives and warm bread.

The secret is in the roasting

The flavour of melitzanosalata comes almost entirely from how the eggplant is cooked. Roasting the eggplants whole, until the skin is charred and the flesh is completely soft, gives a deep, smoky taste. A gas flame or a charcoal grill gives the most smoke; a very hot oven is the easiest at home. Undercooked eggplant tastes raw and spongy, so wait until the whole eggplant collapses when you press it.

Draining matters too. Cooked eggplant releases dark, slightly bitter juice. Letting the flesh sit in a colander for 20–30 minutes gives a thicker dip with a cleaner flavour.

Chunky or smooth?

Traditional Greek melitzanosalata is usually chopped by hand, so you can still see strands of eggplant. A blender or food processor beats air into the flesh and can make it pale and gluey. If you prefer it smoother, mash it with a fork or pulse it only briefly.

Melitzanosalata vs baba ganoush

	Melitzanosalata	Baba ganoush
Origin	Greece	The Levant
Main fat	Olive oil	Tahini (sesame paste), plus olive oil
Acidity	Vinegar or lemon	Lemon
Typical extras	Parsley, onion, sometimes walnuts, peppers or feta	Garlic, parsley, cumin, pomegranate
Texture	Often chunky	Usually smooth and creamy

Both start with roasted eggplant, but tahini gives baba ganoush a nutty richness, while melitzanosalata tastes more of olive oil and smoke. If you have one jar of good Greek extra virgin olive oil, this is a dish where you will taste it.

Variations

• With roasted peppers: add one roasted red pepper, chopped, for sweetness and colour.
• With walnuts: stir in a small handful of chopped walnuts for texture.
• With feta: fold in 2 oz (60 g) crumbled feta for a creamier, saltier dip.
• With yogurt: a spoonful of thick yogurt softens the smoky flavour.

Serving and storing

Serve melitzanosalata cool or at room temperature with bread, pita or vegetables, as part of a simple Greek mezze. It is also good with grilled meat such as pork souvlaki. Keep it covered in the fridge and eat it within 3–4 days; the USDA advises refrigerating leftovers within 2 hours. Pour a thin layer of olive oil over the top to keep the surface from darkening.

For more dips, see our Greek pantry recipes and the Greek olive oil collection.

Sources

• USDA FSIS: Leftovers and food safety

Melitzanosalata: frequently asked questions