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Greek-Melitzanosalata-Recipe
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4.50 from 14 votes

Greek Eggplant Dip (Melitzanosalata)

Greek roasted eggplant dip with a delicious vinegary, garlic flavor, and a smokey eggplant aftertaste.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Course: Appetizer
Cuisine: Greek, Mediterranean
Keyword: dip, gluten-free, healthy, salad
Servings: 8 bowl
Calories: 119kcal

Ingredients

  • 6 eggplants about 1500 grams (3.3 pounds)
  • 2 large garlic cloves
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons fresh parsley chopped
  • salt
  • freshly ground pepper

Instructions

Cook The Eggplants:

  • Preheat oven to 230°C / 446°F.
  • Using a knife, give a few pricks to the eggplants on each side.
  • Cover a baking sheet with aluminum foil. Fit the baking sheet with a wire rack. Otherwise, use your oven's rack and a baking sheet at the bottom.
  • Place eggplants on the rack and roast until they start to cave in and their skin starts to harden and look burned. It usually takes about 1 hour to 1 hour and 15-20 minutes depending on the size of the eggplants.
    Alternatively, use a grill to char the eggplants.
  • Let eggplants cool down to room temperature.
  • Halve the eggplants and scoop the insides with a spoon. You can strain the flesh in a strainer for a thicker dip.

Fork Method:

  • Press or finely grate the garlic cloves.
  • Mash the flesh of the eggplants with a fork and then mix in the remaining ingredients.

Food Processor Method:

  • Add the flesh of the eggplants in a food processor along with the remaining ingredients and blend until smooth.

Marinate:

  • Refrigerate and marinate the dip for at least 2 hours before serving.

Serve:

  • Serve with extra virgin olive oil on top, Greek olives, and some bread. You can keep it in the fridge for up to 14 days.

Video

Nutrition

Serving: 1serving | Calories: 119kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 8mg | Potassium: 797mg | Fiber: 10g | Sugar: 12g | Vitamin A: 163IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 1mg