Melitzanosalata – Eggplant Dip

Melitzanosalata is, after tzatziki, the second most popular Greek dip. It’s delicious and you only need a handful of ingredients to make it.

You can grill your eggplants/augergines in your oven, using the grill setting. Have no fear, it is a fairly straight forward process.

We are laying out here the simplest version. There are more zingy ones with bell peppers and more added to the mix but we will leave them for later. Tahini or mayo are optional but they really will take your dip to another level.

Melitzanosalata is delicious with fresh bread, as a meze or for lunch.

It is heavenly in the summer, topped off with some grated tomato and crumbled feta cheese.

Melitzanosalata – Aubergine/Eggplant Dip

4 from 8 votes
Course: Snacks, Meze, Sides, Lunch, DinnerCuisine: GreekDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

A delicious eggplant dip

Ingredients

  • 2 eggplants

  • 1 tablespoon olive oil

  • 2 teaspoons red wine vinegar

  • 1 clove garlic, clushed

  • salt, pepper

  • 1 teaspoon tahini or mayonaise (optional)

  • half a lemon

Directions

  • Place the eggplants in a baking tin and grill for 15 minutes in your oven’s grill setting at around 200C or 390F
  • Turn the eggplants in the tin and grill the other side for another 15′
  • When the eggplants have turned soft all over and their skin has blackened and just before they crack, remove from the oven
  • Let them cool down for around 5′
  • With a knife remove the green top of the aubergine. Cut in half and squeeze a bit of lemon juice immediately over the flesh so that it doesn’t blacken while you are preparing
  • Using a tablespoon, empty the flesh in a bowl
  • Repeat with the other eggplant and throw away the skins
  • Add some salt, pepper and the crushed garlic to the eggplants. Using a fork, mix well, spliting the flesh bit by bit
  • Add the vinegar, tahini and olive oil and mix well again with your fork
  • Taste and adjust the seasoning, possible adding a bit more olive oil
  • Enjoy!

You can make this in advance and keep at room temperature if you plan to serve on the same day or store in the fridge for a couple of days.

Melitzanosalata is great with BBQed meats, fish, as a meze and side dish.

This quantity serves 4 as a dip/meze. It will serve 2-3 people for lunch along with some bread and salad.

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