Greek Eggplant Dip (Melitzanosalata)

This Greek Eggplant Dip (Melitzanosalata) is a traditional Greek mezze made with roasted eggplant, olive oil, garlic, vinegar, dried oregano, smoked paprika, salt and pepper.

It’s a traditional vegan Greek dip or spread that’s served as an appetizer with toasted pita or crusty bread.

WHAT IS MELITZANOSALATA?

Melitzanosalata, pronounced meh-lee-tza-no-sah-LAH-ta, combines two words: melitzana which means eggplant and salata which means salad.

The word literally translates to eggplant salad.

But in Greece it functions as an eggplant dip that’s typically enjoyed as part of mezze with a side of pita bread.

This classic Greek appetizer is traditionally made with smoky roasted eggplant, olive oil, vinegar and garlic.

WHAT INGREDIENTS DO I NEED TO MAKE GREEK EGGPLANT DIP?

Eggplant – aka aubergine is the star of this dish which gives it the smoky and earthy flavor. Depending on the size of the eggplant you may need 1 or 2.

Garlic – fresh garlic is best minced or chopped finely.

Red wine vinegar – this is a traditional ingredient in authentic Greek recipes for Melitzanosalata but can also be substituted for lemon juice if preferred.

Extra virgin olive oil – use a high-quality extra virgin olive oil for best results since this recipe calls for so much olive oil it’s important to use a good one.

Dried oregano – can be substituted for 2 tbsp fresh if preferred.

Smoked paprika – Greek eggplant dip is known for its smoky flavor which is typically achieved by roasting the eggplant over an open flame. In this recipe we roast in the oven, so I like to add a bit of smoked paprika to enhance the smoky flavors.

Fresh parsley – this is optional for garnishing the dish. The color of the dip can be a bit dull, so I like to add a pop of fresh color for presentation.

Kalamata olives – optional garnish for serving the dish but also tastes wonderful with the dip.

Salt & pepper – use salt and pepper to taste and add as needed. Eggplant can withstand a decent amount of salt and it helps brings out the flavors.

HOW TO MAKE GREEK EGGPLANT DIP

Step 1 – Preheat oven to 450 F. Place eggplants on a foil covered baking sheet and use a fork to poke holes all over the eggplants. Transfer to the very top rack of the oven and bake for 30 minutes, turning halfway through.

Step 2 – While eggplant cooks, mince garlic, chop parsley and gather the rest of the dip ingredients.

Step 3 – Let cooked eggplant cool on the baking sheet for at least 20 minutes then peel the skin off by hand and discard the skins.

Step 4 – Chop eggplant into small cubes and add to a food processor or blender. Add in olive oil, minced garlic, vinegar, dried oregano, smoked paprika, salt and pepper. Blend until smooth, scraping down the sides as needed.

Step 5 – Taste and add more salt and pepper if needed. Transfer to a bowl and place in the fridge to chill for at least one hour before serving.

Step 6 – When ready to serve, drizzle the top with olive oil, smoked paprika, chopped fresh parsley and kalamata olives (optional). Serve Greek eggplant dip with toasted pita bread.

GREEK EGGPLANT DIP PREPARATION METHODS

Roasting over open fire: traditionally the eggplant in Melitzanosalata is roasted over high heat on a bbq or gas burner to achieve that authentic smoky taste. If you choose this method, make sure to use tongs to turn the eggplant every few minutes for a total of 15-20 minutes.

Stir instead of blend: if you prefer a chunkier Greek eggplant dip (or you don’t have a food processor) then you can use a fork to hand mash the dip. Mash the eggplant until it’s somewhat smooth but still retains some of its texture, then stir in the rest of the ingredients.

WHAT TO SERVE WITH GREEK EGGPLANT DIP (MELITZANOSALATA)

• Warm pita bread
• Pita chips
• Toasted bread
• Crostini
• Crackers
• Veggies
• Use as a spread

MAKE AHEAD AND STORING INSTRUCTIONS

Make ahead: this is a great dip to make ahead and actually is better the next day after having time to chill in the fridge. Just prepare Greek eggplant dip as instructed and store covered in the fridge for up to 4 days.

Storing: store leftover Greek eggplant dip in an airtight container in the fridge for up to 4 days.

RECOMMENDED TOOLS

• Food processor
• Baking sheet

RECIPE FAQ’S

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RECIPE VIDEO

@spoonfulofsi

Eggplant Dip (Melitzanosalata)🇬🇷 Recipe👇 Ingredients 1-2 eggplants 1/2 cup extra virgin olive oil 3-4 garlic cloves minced 1.5 tbsp red wine vinegar 1/2 tsp dried oregano 1/4 tsp salt + more to taste 1/4 tsp black pepper + more to taste 2 tbsp fresh parsley optional garnish smoked paprika optional garnish olive oil optional garnish kalamata olives optional garnish Instructions 1. Preheat oven to 450 F. Place eggplants on a foil covered baking sheet and use a fork to poke holes all over the eggplants. Transfer to the very top rack of the oven and bake for 30 minutes, turning halfway through.
2. While eggplant cooks, mince garlic, chop parsley and gather the rest of the dip ingredients.
3. Let cooked eggplant cool on the baking sheet for at least 20 minutes then peel the skin off by hand and discard the skins.
4. Chop eggplant into small cubes and add to a food processor or blender. Add in olive oil, minced garlic, vinegar, dried oregano, smoked paprika, salt and pepper. Blend until smooth, scraping down the sides as needed. 
5. Taste and add more salt and pepper if needed. Transfer to a bowl and place in the fridge to chill for at least one hour before serving.
6. When ready to serve, drizzle the top with olive oil, smoked paprika, chopped fresh parsley and kalamata olives (optional). Serve with toasted pita bread. #eggplantrecipe #eggplantdip #greekrecipe #greekfood #appetizer #easyrecipes #veganrecipes #recipevideo

♬ Hunnybee – Unknown Mortal Orchestra

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