Description
Greek Eggplant Dip, known as Melitzanosalata, is a creamy and flavorful roasted eggplant spread combining fresh garlic, lemon juice, and parsley with rich extra virgin olive oil. Perfect as an appetizer or snack, this versatile dip serves beautifully with pita bread, crackers, or fresh vegetables. Roasting the eggplants until tender and blistered brings out a smoky sweetness that makes this traditional Mediterranean dip a crowd-pleaser.
Ingredients
Eggplant
- 2 lbs eggplant, about 2 medium eggplants
Other Ingredients
- ¼ cup extra virgin olive oil (60 mL)
- ¼ cup Italian (flat leaf) parsley, finely chopped (20 g)
- 2 Tbsp lemon juice (30 mL)
- 4 cloves garlic, minced
- Pinch of salt
- Pinch of pepper
Instructions
- Roast: Preheat the oven to 400°F (204°C). Prick the eggplants all over with a fork, place them on a foil-lined baking sheet, and roast for 45 minutes, turning a few times until very soft and the skin is blistered.
- Drain: Allow the roasted eggplants to cool until manageable, then peel off the skin. Cut the flesh into chunks and place in a colander to drain for at least 15 minutes to remove excess moisture.
- Mash: Transfer the drained eggplant chunks to a bowl and mash them with a potato masher to your preferred texture, whether chunky or smooth.
- Stir: Mix in extra virgin olive oil, chopped parsley, lemon juice, minced garlic, salt, and pepper until well combined. Serve the dip hot or cold with crackers, pita bread, or sliced vegetables.
Notes
- You can prepare this dip up to 2 days ahead and store it in an airtight container in the refrigerator. It will keep well for up to 5 days.
- Italian eggplants are preferred for this recipe, but globe or Japanese eggplants can also be used. They are smaller, so you may need more to reach 2 lbs.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Greek
