How strong a flavor can you handle? If you just answered –a lot then you’re going to love this savory Greek Eggplant Dip. Which bursts with flavor and is made with only 5 ingredients!
It’s ridiculously easy to make. All you need is a few eggplants, garlic, red wine vinegar, olive oil, and parsley. And once the eggplants are cooked, you scoop the flesh and blend it using a small food processor along with the remaining ingredients. Now, how easy is that?
There are two ways to cook the eggplants. You can either grill the eggplants on a charcoal or gas grill or roast them in the oven.
Cooking the eggplants on fire (charcoal, or gas grill) gives a stronger more smokey flavor. While cooking them in the oven gives a more subtle eggplant taste. Personally I’m satisfied with the oven option, as the remaining ingredients of this dip make it pretty strong-flavored already.
OTHER GREEK DIPS TO TRY:
- Tzatziki -As Made In Greece
- Skordalia – Potato & Garlic Dip
- Tarama – Carp Roe Dip
- Patzarosalata – Beetroot & Greek Yogurt Dip
But in case you want to achieve that smokey flavor and don’t own a grill, then you can char the eggplants on a gas stovetop and once the skin is burned, finish off in the oven.
The eggplants, have to be cooked to the point that almost only half their flesh remains on the inside (you’ll see that when they start to cave in). This takes about an hour. When you cook the eggplants for that long, you get a flesh that’s very soft and mellow and twice as flavorful. Which is what this dip calls for!
So in order to do this, you have to prick the eggplants with a knife (3-4 times on each side) and cook them whole to the point their skin looks burned and feels hard when you touch it. Make sure you flip them once or twice to achieve this on both sides if using a grill.
Also, once the eggplants are cooked and are left to cool down (before you can use them) they will start to release their oil, so it’s better to cool them on a cooling rack with a pan at the bottom.
Other Ingredients You Can Add →
- Ground cumin (more middle Eastern flavor).
- Sundried Tomatoes (extra sweetness).
- Roasted Red Pepper (extra tanginess & smokiness).
- Greek Yogurt ( a hint of freshness).
- Tahini (to give a bit of a nutty flavor).
NOTE: Use Extra Virgin Greek Olive Oil to boost the flavor & nutritional value of this dip!
Like Eggplants? Try These →
EASIEST Greek Eggplant Dip (Melitzanosalata)
- 6 eggplants about 1500 grams / 3 lb + 5oz
- 2 large garlic cloves
- 2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- a handful fresh parsley
- freshly ground pepper
- Preheat oven to 230°C / 446°F.
- Using a knife, give a few pricks to the eggplants on each side. Place a pan with water at the bottom of the oven. Place eggplants on the ovens rack and roast until they start to cave in and their skin starts to harden and look burned. It usually takes about 1 hour depending on the size of the eggplants.
- Place eggplants on a cooling rack with a pan at the bottom (you may use the same pan with water), and let them cool down until they reach room temperature.
- Halve the eggplants and scoop the insides with a spoon.
- Add the flesh of the eggplants in a food processor along with the remaining ingredients and blend until smooth.
- Serve with extra virgin olive oil on top, Greek olives and some bread. Or keep in the fridge for up to 4 days.