Melitzanosalata (Greek Eggplant Dip)
This classic Greek dip features smoky roasted eggplant blended with garlic, herbs, and a touch of lemon. It's a flavorful and healthy appetizer, perfect served with pita bread or fresh vegetables.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 137 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 2 pcseggplant, medium
- 2 clovegarlic, finely minced
- 0.25 pcsred onion, finely chopped
- 2 tbspfresh parsley, chopped
- 2 tbsplemon juice, freshly squeezed
- 3 tbspolive oil
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
fork · baking sheet · parchment paper · colander · medium bowl · potato masher
The method
Step by step
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
About 5 min
- 2
Pierce the eggplants several times with a fork or knife.
About 1 min
Cook’s note: This prevents them from exploding in the oven and helps steam escape.
- 3
Place the pierced eggplants on the prepared baking sheet.
- 4
Roast the eggplants for 30-40 minutes, or until they are very soft and collapsed.
About 40 min
Cook’s note: The skin should be charred in spots, indicating a smoky flavor.
- 5
Remove the eggplants from the oven and let them cool for at least 15 minutes, or until cool enough to handle.
About 15 min
Cook’s note: Cooling makes them easier to peel and prevents burns.
- 6
Once cooled, carefully peel the skin off the eggplants and discard.
About 3 min
Cook’s note: A spoon can help scrape the flesh away from the skin.
- 7
Transfer the eggplant flesh to a colander and let it drain for 5-10 minutes to remove excess liquid.
About 10 min
Cook’s note: This step helps prevent a watery dip.
- 8
Roughly chop the drained eggplant flesh and place it in a medium bowl.
About 2 min
- 9
Add the garlic, red onion, fresh parsley, lemon juice, olive oil, salt, and black pepper to the bowl with the eggplant.
About 1 min
- 10
Mash the mixture with a fork or potato masher until it reaches your desired consistency, leaving some texture for a rustic feel.
About 3 min
Cook’s note: Alternatively, pulse briefly in a food processor for a smoother dip.
- 11
Taste and adjust seasonings as needed.
- 12
Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld.
Cook’s note: Melitzanosalata often tastes better after the flavors have had time to combine.
Per serving
Nutrition
- Calories
- 136.8kcal
- Protein
- 1.9g
- Carbs
- 11.3g
- Fat
- 10.5g
- Fibre
- 4.8g
- Sugar
- 5.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover melitzanosalata in an airtight container in the refrigerator.
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