I first tried this Greek Eggplant Dip on holiday in Crete, and let me tell you, it was love at first bite. Sitting there with a view of the ocean, dipping warm pita into this smoky, garlicky goodness…pure bliss. Now, I make it all the time back home, and it still gives me those holiday vibes even in UK!
Greek eggplant dip (melitzanosalata) is especially popular during the warmer months, from late spring to early autumn. This is because eggplants are in season during this time, resulting in the freshest, most flavourful dip. Additionally, melitzanosalata is a light and refreshing dish that pairs perfectly with summer meals, BBQs, and picnics.
While not tied to any specific holiday, melitzanosalata is a staple in Greek cuisine and often appears on the table during lunch or dinners. You can serve it like appetizer, as part of a mezze platter – a collection of small dishes – alongside other dips like tzatziki, fish roe salad and hummus.
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In Transylvania, we often enjoy grilled eggplant dip. However, the Greek version (melitzanosalata) blew me away with its unique, smoky flavour. Try it – you won't be disappointed!
Ingredients
One of the most beautiful aspects of Greek cuisine is its ability to transform simple ingredients into dishes that are bursting with flavour. The Greek eggplant dip is a perfect example of this culinary magic. While the ingredient list is short, each element plays a crucial role in creating the dip's signature taste and texture:
- 1.5 kg of Eggplants: The star of the recipe! Roasting the eggplant (either on a grill or in the oven) is key to achieving that smoky, slightly sweet flavor that sets melitzanosalata apart.
- Two Red Peppers: Roasting the red peppers alongside the eggplants intensifies their sweetness and adds a vibrant colour to the salad. Opt for peppers that are firm and brightly coloured.
- Two Cloves of Garlic: Fresh garlic is a must for its specific aroma and flavour. Crushing the garlic cloves releases their oils, infusing the salad with a delicious garlicky kick.
- ½ bunch of Parsley: This herb brings a refreshing note to the salad. Opt for flat-leaf parsley, as it has a more robust flavour than curly parsley.
- Half of Lemon Juice: The acidity of lemon juice brightens the salad and cuts through the richness of the olive oil.
- 3 tablespoon Olive Oil: Use a good quality extra virgin olive oil for the best flavour. It adds richness, depth, and a subtle peppery note to the salad.
- Salt & Pepper: Seasoning to taste is crucial. Start with a small amount and adjust as needed to ensure the flavours are well-balanced.
How to Make the Greek Eggplant Dip?
Grill the Eggplants and Peppers
The first step is to roast the eggplant and peppers until their skins are charred and the flesh is soft. You can achieve this by placing them directly over a gas flame, on a grill, or in the oven on a baking sheet under the broiler, turning them occasionally.
I opted to grill them outdoors on a charcoal BBQ for a smokier, more flavourful result
After the eggplant and peppers cool slightly (cover the peppers with a bowl to trap steam and loosen the skins), peel off the charred skin, leaving the flesh intact.
I placed the eggplant flesh in a colander, gently squeezed it with my hands to release excess moisture, and let it drain for a few minutes.
Make the Dip
While the eggplant drains, I prepare the dip's flavourings. I finely chop half a bunch of parsley and combine it in a bowl with two crushed garlic cloves, half a teaspoon each of sea salt and freshly ground black pepper, and a tablespoon of extra virgin olive oil.
Chop the Vegetables
Once the eggplant had drained, I roughly chopped it on a cutting board and added it to the bowl with the flavourings.
After deseeding the roasted peppers, I gave them a rough chop and tossed them into the bowl with the other ingredients.
Mix Them
I used a spatula to mix the ingredients in the bowl until well combined. After tasting, I added a teaspoon of salt, the juice of half a lemon for acidity, and two more tablespoons of extra virgin olive oil to make the dip smoother and creamier.
If you prefer, substitute the lemon juice with a spoonful of red wine vinegar, as some traditional recipes do.
Now that our Greek eggplant dip is ready, I recommend letting it rest for about half an hour in the refrigerator to allow the flavours to meld.
Ingredient Variations
The basic Greek eggplant dip, or melitzanosalata, has a few common ingredient variations:
- Some recipes include tahini (Baba Ganoush), a sesame seed paste, for added creaminess and a nutty flavour.
- A dollop of Greek yogurt can also be added for a tangy twist and smoother texture.
- While my recipe calls for simple salt and pepper, others may add a pinch of red pepper flakes for heat, or ground cumin for warmth and earthiness.
- Lemon juice is the standard, but some traditional recipes use a splash of red wine vinegar instead.
Different regions in Greece may have their own unique twists on melitzanosalata. For example, some recipes from the Peloponnese region include walnuts or almonds for additional crunch and flavour.
Preparation Variations
While grilling is a great option, you can also roast the eggplant and peppers in the oven or on a gas stovetop for a similar smoky flavour.
The texture can range from chunky to smooth, depending on how finely you chop or mash the roasted vegetables.
You can serve Melitzanosalata as a dip with pita bread, spread it on sandwiches or wraps, or even enjoy it as a side dish alongside grilled meats (like chicken kekab) or fish.
Store the Eggplant Dip
After the dip has rested and the flavours have melded, transfer it to an airtight container. Glass containers are preferred, as they won't absorb odours or flavours.
For extra protection against oxidation, drizzle a thin layer of olive oil over the top of the dip before sealing the container. This helps prevent the eggplant from browning.
Store the Greek eggplant dip in the refrigerator for up to 3-4 days.
Before serving, let it sit at room temperature for about 15-20 minutes to allow the flavors to bloom. You can also drizzle a bit of extra virgin olive oil on top for added richness.
While technically possible, freezing melitzanosalata is not recommended as the texture can become watery and grainy upon thawing. It's best enjoyed fresh or within a few days of preparation.
Serve the Melitzanosalata
The most common and arguably the best way to enjoy melitzanosalata is with pita bread. Warm pita bread, cut into triangles or torn into pieces, provides the perfect vessel for scooping up the flavourful dip.
Melitzanosalata is a must-have on any Greek mezze platter. Think of it as a Mediterranean tapas party! Load up a platter with this dip, some hummus, tzatziki, olives, dolmades, and whatever else tickles your fancy. It's a great way to graze and share with friends.
The Greek eggplant dip complements grilled meats and fish beautifully, providing a refreshing counterpoint to the richness of the proteins.
FAQ
Melitzanosalata and baba ganoush are not the same thing, even though they both star smoky roasted eggplant.
The Greek dip is all about chunky, rustic goodness. It's got big pieces of roasted eggplant mixed with garlic, olive oil, and lemon juice. It's more like a salad you can scoop up with pita bread.
This Middle Eastern dip is super smooth and creamy.
Unripe eggplants will be hard and bitter, while spoiled ones will have soft spots, mold, or an unpleasant odor. Always choose eggplants that are firm, heavy for their size, and have smooth, glossy skin.
Some people experience sensitivities to nightshades, which can cause digestive issues or inflammation. If you suspect a sensitivity, it's best to avoid eggplants.
If you have kidney problems or are prone to kidney stones, you might need to limit your intake of eggplants due to their oxalate content.
Studies have indicated that eggplant contains compounds like acetylcholine, a neurotransmitter that can help regulate blood pressure. Some research has shown that consuming eggplant or eggplant powder can lead to a decrease in both systolic and diastolic blood pressure.
But, while eggplant shows promise in helping manage blood pressure, it should not be considered a replacement for prescribed medication or a healthy lifestyle. It's always best to consult your doctor or a registered dietitian for personalized advice on managing high blood pressure.
Related
Looking for other appetizer recipes like this? Try these:
Greek Eggplant Dip
Equipment
- 1 bowl
- 1 strainer
- 1 spatula
- 1 knife
Ingredients
- 1.5 kg eggplants
- 2 pc red peppers or bell peppers
- 2 cloves garlic crushed
- ½ bunch parsley chopped
- 1+½ teaspoon sea salt kosher
- ½ teaspoon ground pepper freshly ground
- 3 tablespoon olive oil extra virgin
- ½ pcs lemon juice
Instructions
- Roast the eggplant and peppers until their skins are charred and the flesh is soft (over a gas flame, on a grill, or in the oven).
- After the eggplant and peppers cool slightly, peel off the charred skin, leaving the flesh intact.
- Place the eggplant flesh in a colander, gently squeeze it with your hands to release excess moisture, and let it drain for a few minutes.
- Finely chop the parsley and combine it in a bowl with the crushed garlic cloves, sea salt, freshly ground black pepper, and extra virgin olive oil.
- Roughly chop the eggplants on a cutting board and add it to the bowl to the flavourings.
- After deseeding the roasted peppers, gave them a rough chop and add them to the bowl with the other ingredients.
- Mix the ingredients in the bowl until well combined.
- After tasting, I add more salt and the juice of half a lemon for acidity
- Lett it rest for about half an hour in the refrigerator to allow the flavours to meld.
Vasile Dragus says
Must try this recipe...
Vasile says
Perfect for me.