Melitzanosalata - Easy Greek Eggplant Dip with Olive Oil and Garlic Recipe

Melitzanosalata (meh-leet-zah-noh-SAH-lah-tah) is a traditional Greek eggplant dip made from roasted or grilled eggplant that is mashed and mixed with olive oil, garlic, lemon juice or vinegar, and fresh herbs. The name comes from “melitzana” (eggplant) and “salata” (salad), literally translating to "eggplant salad" in Greek.

Unlike other Mediterranean dips, melitzanosalata is typically rustic in texture—chunky and hand-mashed—though creamier variations exist depending on the region. Its smoky depth comes from cooking the eggplants over an open flame or in a hot oven until the skin chars and the flesh becomes tender.

Served as part of a Greek mezze platter, melitzanosalata pairs beautifully with pita bread, grilled meats, olives, and fresh vegetables. It is often enjoyed alongside other dips like tzatziki, taramosalata, and hummus, making it a favorite in both casual meals and festive spreads.

Ingredients for Greek Eggplant Dip (Melitzanosalata)

The beauty of melitzanosalata lies in its simplicity. Using just a few fresh, flavorful ingredients, this Greek eggplant spread delivers a smoky, tangy, and herbaceous punch. Below are the essential components for an authentic eggplant dip recipe:

Core Ingredients:

• Eggplant: Large globe eggplants or Greek eggplants work best. Roasting or grilling whole eggplants gives the dip its signature smoky flavor.
• Garlic: Freshly minced or mashed garlic adds sharpness and depth. Use to taste—start small and adjust based on preference.
• Lemon Juice or Red Wine Vinegar: Adds acidity and brightness to balance the smokiness of the eggplant.
• Extra Virgin Olive Oil: A generous drizzle brings richness and helps emulsify the dip. Always use high-quality Greek olive oil for an authentic taste.
• Fresh Herbs: Parsley is commonly used for freshness and color. Some regional variations include oregano or mint.
• Salt and Black Pepper: For seasoning and balance.

Optional Additions:

• Red Onion or Shallot – Finely minced for added bite and sweetness.
• Chili Flakes – For a hint of heat.
• Crumbled Feta – Swirled on top or mixed in for a creamy, tangy upgrade.
• Smoked Paprika – Enhances the roasted flavor without needing open-fire grilling.

How to Make Greek Eggplant Dip (Melitzanosalata)

Making melitzanosalata at home is easy and rewarding. With just a handful of ingredients and minimal prep, this Greek eggplant dip recipe becomes a flavorful addition to any Mediterranean spread. Follow these step-by-step instructions:

Step 1: Roast or Grill the Eggplant

• Roast in the oven: Preheat to 425°F (220°C). Pierce whole eggplants with a fork, place on a baking tray, and roast for 45–60 minutes until the skin is charred and the flesh is soft.
• Grill over open flame: For a smokier flavor, char the eggplant over a gas burner or outdoor grill, turning occasionally until blackened and collapsed.

Step 2: Cool and Scoop

• Let the eggplant cool slightly.
• Cut open and scoop out the flesh, discarding the skin.
• Drain the flesh in a fine strainer or colander to remove excess moisture (about 10–15 minutes).

Step 3: Mash or Blend

• Place the eggplant flesh in a bowl and mash with a fork for a chunky texture, or use a food processor for a smoother consistency.
• Mix in minced garlic, lemon juice or vinegar, salt, and pepper.

Step 4: Add Olive Oil and Herbs

• Slowly drizzle in extra virgin olive oil while mixing to emulsify the dip.
• Stir in chopped parsley or other herbs of choice.

Step 5: Chill and Serve

• Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
• Drizzle with more olive oil before serving. Optional toppings include crumbled feta, olives, or a sprinkle of smoked paprika.

Serving Suggestions for Greek Eggplant Dip

Wondering what to serve with melitzanosalata? This versatile Greek eggplant dip fits seamlessly into a wide range of meals—from casual snacks to elegant mezze platters. Here are the best ways to enjoy it:

1. As a Mezze Dip with Pita or Flatbread

Melitzanosalata is a staple on any Greek mezze table. Serve it in a small bowl with warm pita bread, flatbread, or grilled sourdough for dipping. It pairs wonderfully with other dips like tzatziki, hummus, and taramosalata.

2. As a Spread in Wraps or Sandwiches

Use melitzanosalata as a flavorful base in Mediterranean-style wraps, gyros, or vegetarian sandwiches. Its smoky flavor adds depth when paired with roasted vegetables, grilled halloumi, or cold cuts.

3. With Grilled Meats, Fish, or Roasted Vegetables

Serve as a condiment next to grilled lamb chops, chicken souvlaki, roasted fish, or oven-baked vegetables. The dip’s brightness and creaminess balance the char and richness of grilled foods.

4. On Vegetarian or Vegan Platters

Melitzanosalata is naturally vegan and gluten-free, making it a great choice for plant-based entertaining. Pair it with stuffed grape leaves (dolmades), chickpea salad, roasted chickpeas, and fresh-cut veggies for a complete Mediterranean platter.

FAQs About Greek Eggplant Dip (Melitzanosalata)

1. What’s the difference between melitzanosalata and baba ganoush?

While both dips are made from roasted eggplant, melitzanosalata is a Greek eggplant dip that uses olive oil, lemon juice, garlic, and herbs, without tahini. In contrast, baba ganoush (Levantine origin) typically includes tahini and has a creamier texture and earthier flavor. Melitzanosalata is brighter and more herb-forward.

2. Can I use a blender or food processor?

Yes, you can use a blender or food processor to make melitzanosalata, especially if you prefer a smoother consistency. However, many traditional recipes mash the eggplant by hand with a fork for a chunkier, rustic texture that highlights the roasted eggplant’s character.

3. Can I make melitzanosalata without roasting the eggplant?

Roasting or grilling the eggplant is essential for achieving the dish’s smoky flavor, which defines authentic melitzanosalata. However, if you’re short on time, you can steam or bake the eggplant, but the result will be milder and less complex in taste.

4. Is melitzanosalata spicy?

Traditionally, melitzanosalata is not spicy. The flavor profile is smoky, tangy, and garlicky. That said, some modern variations include chili flakes or hot paprika for added heat. You can adjust spice level to your preference.

5. What kind of eggplant is best for melitzanosalata?

Large globe eggplants are most commonly used in Greek recipes. They're meaty and hold up well to roasting. You can also use Greek eggplants or Italian eggplants—just avoid varieties that are too small or bitter. Look for firm, shiny-skinned eggplants for the best flavor and texture.