Greek Eggplant Dip (Melitzanosalata)
A traditional Greek mezze dip or spread made with roasted eggplant, olive oil, garlic, vinegar, dried oregano, smoked paprika, salt and pepper.
Servings: 6
Equipment
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
- 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.
- While eggplant cooks, mince garlic, chop parsley and gather the rest of the dip ingredients.
- Let cooked eggplant cool on the baking sheet for at least 20 minutes then peel the skin off by hand and discard the skins.
- 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.
- 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.
- When ready to serve, drizzle the top with olive oil, smoked paprika, chopped fresh parsley and kalamata olives (optional). Serve with toasted pita bread.
Notes
- Stir instead of blend: if 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.
- Store: in an airtight container in the fridge for up to 4 days.
- Swap red wine vinegar for lemon juice.