Melitzanosalata (Greek Roasted Eggplant Dip)

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Melitzanosalata (Greek Roasted Eggplant Dip)

Authentic melitzanosalata Greek eggplant dip - charred over an open flame, drained, and finished with extra-virgin olive oil, garlic, and lemon. No cream, no tahini. Pure, smoky, and distinctly Greek.

Servings servings

Prep Time 15

Cook Time 25

Total Time 1 10

Ingredients

For the dip

2 large eggplants about 1.2 kg / 2.5 lbs total
3 clove garlic finely minced or grated
3 tablespoons freshly squeezed lemon juice about 1 large lemon
80 ml extra-virgin Greek olive oil 1/3 cup, plus extra for drizzling
1 tablespoon red wine vinegar optional, but recommended
2 tablespoons flat-leaf parsley finely chopped
1 teaspoon fine sea salt plus more to taste
freshly ground black pepper

For serving

extra-virgin olive oil for drizzling
smoked paprika or Aleppo pepper optional
warm pita bread or crusty bread

Instructions

Place eggplants directly over a gas burner on medium-high flame. Turn every 2-3 minutes with long tongs until all sides are completely black and the eggplant collapses when pressed. About 12-15 minutes. (Alternatively, broil on highest rack, turning every 5 minutes, for 20-25 minutes.)
Transfer charred eggplants to a bowl, cover tightly, and let steam for 10 minutes. Allow to cool 10 minutes more.
Peel away all charred skin over a colander. Pull flesh apart into strands with two forks. Let drain in colander for 15-20 minutes, pressing gently to expel excess liquid.
Transfer drained flesh to a cutting board and chop roughly - aim for texture, not a smooth paste.
Move chopped flesh to a bowl. Add garlic, lemon juice, and red wine vinegar. Add olive oil in a thin stream while stirring with a fork. Fold in parsley.
Add salt and pepper. Taste and adjust - it should be assertive. Add lemon or salt if needed.
Cover and rest at room temperature for 20 minutes before serving.
Drizzle with olive oil, scatter parsley, add a pinch of smoked paprika if desired. Serve at room temperature with pita bread.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Bring to room temperature before serving and re-drizzle with olive oil.

Freezing: Not recommended - the texture changes significantly.

Variation: Some cooks on the islands add finely diced tomato and red onion for a chunkier summer version. Traditional Kos style is plain.

Author: Nikolaos Saragias

Calories: 120kcal

Course: Appetizer, Meze

Cuisine: Greek

Keyword: greek roasted eggplant dip, melitzanosalata

Nutrition