Melitzanosalata (Aubergine salad dip)
Melitzanosalata recipe (Traditional Greek Eggplant dip)
Posted in 40 minutes or less, Appetizer & Meze, Baked, Barbecue Recipes, Beginner, Lemony specials!, Mainland Greece, Our hand picked recipes, Traditional Greek dips, Traditional Greek Easter Lent recipes, Traditional Greek Taverna Recipes, Vegetarian Originally published on May 15, 2013 Last updated on February 1, 2016 By Eli K. Giannopoulos
Encapsulate the essence of Greek cooking with this traditional Greek melitzanosalata recipe! A flavourful Greek eggplant dip, which is the perfect addition to your meze platter, a delicious side for a meaty dish or just on its own! This is the simplest, no fuss version of the traditional Greek melitzanosalata recipe with only three very simple, straightforward steps to follow.
Melitzanosalata recipe (Greek Eggplant dip) – Tips
When preparing this traditional Greek melitzanosalata recipe, make sure you use some fresh aubergines and give them enough time to bake until soft and cooked throughout. If rushed, the aubergines can be quite bitter and the aubergine skin will not have had a chance to infuse the flesh with its light, smoky flavor. Baking the eggplants will take about 50-60 minutes, depending on the size of the eggplants, so if you are in a rush you can bake them sliced (as explained in the recipe below). For a different twist to this traditional Greek melitzanosalata recipe, try adding some crumbled feta (50-60g/2oz), which will give it a creamier look and a more intense, salty, Mediterranean flavour. For the traditional Greek melitzanosalata recipe, the eggplants are added either diced, which gives more homely touch or all the ingredients are pulsed together, until smooth and creamy. Both alternatives are delicious, so it’s up to you to decide!
This traditional Greek eggplant dip (melitzanosalata) is best served with some crusty bread or home-made pitas (click for recipes) and also as part of a meze platter with some spicy feta cheese dip. Enjoy!
- 4 large purple eggplants
- 1/2 red onion
- 1 clove garlic, crushed
- 125 ml olive oil (1/2 cup)
- 4 tablespoons lemon juice
- sea salt and freshly ground pepper to taste
- 3 tablespoons fresh parsley, chopped
- To prepare this super easy melitzanosalata recipe (Greek eggplant dip), start by baking the eggplants in a preheated oven at 200C. You could either bake them whole or sliced, depending on the time you have available. If you choose to bake them whole, use a fork to make some wholes on the aubergines, place on a tray and bake for about 1 hour. Alternatively for a quicker version of this melitzanosalata recipe, cut the eggplants in slices and place them on a baking tray, lined with parchment paper. Coat with olive oil, sprinkle with fresh thyme, season with salt and pepper and add 1-2 cloves of garlic. Cover with parchment paper and bake in preheated oven for 20 minutes, until tender.
- For this melitzanosalata recipe you need to use only the flesh of the eggplants. Peel the eggplants and dice the pulp.
- Place the pulp and the other ingredients in a large bowl and vigorously mix with a wooden spoon. (If you prefer your melitzanosalata to have a creamier texture, then add the ingredients in a blender or food processor and pulse, adding the olive oil gradually on a steady stream. Alternatively mash the eggplants using a fork). Let the melitzanosalata (Greek eggplant dip) cool down and put in the fridge to allow the flavours to mingle.
- Serve the melitzanosalata in a small bowl garnished with a whole black olive. Enjoy!