Authentic Greek Eggplant Dip (Melitzanosalata)

Course: Appetizers, Dinner, Side Dish

Cuisine: Greek

Diet: Halal, Kosher, Low Fat, Vegetarian

Keyword: Easy Greek Recipes, Greek eggplant dip, melitzanosalata

Prep Time: 20

Cook Time: 20

Cooling Time: 10

Total Time: 50

Servings: servings

Calories: 128kcal

Author: Timea

Learn how to make authentic Greek eggplant dip (melitzanosalata) with this easy recipe. Delicious and perfect for dipping with pita bread.

1. Roast the Vegetables: Place whole eggplants and red peppers over a gas flame, on a BBQ grill, or under an oven broiler. Roast, turning occasionally, until the skins are completely charred and blackened, and the flesh feels soft and collapsed (about 20 minutes).
2. Steam and Peel: Place the roasted peppers in a bowl and cover with a plate for 10 minutes to steam; this makes peeling easier. Remove and discard the charred skins and seeds from the peppers and the skins from the eggplants.
3. Drain the Eggplant: Place the eggplant flesh in a colander and gently press with a spoon to release the bitter juices. Let it drain for at least 10–15 minutes.
4. Prepare the Flavor Base: In a large mixing bowl, whisk together the extra virgin olive oil, crushed garlic, chopped parsley, sea salt, and black pepper.
5. Hand-Chop for Texture: Transfer the drained eggplant and peppers to a cutting board. Roughly chop them by hand to maintain a rustic, chunky texture (avoid using a food processor).
6. Combine and Season: Add the chopped vegetables to the bowl with the flavor base. Fold together gently. Stir in the fresh lemon juice, taste, and add more salt if needed.
7. Chill and Serve: Cover and refrigerate for at least 30 minutes before serving. This allows the smoky flavors to develop fully.

The Texture Secret: Authentic Melitzanosalata should never be a smooth purée. Hand-chopping is the key difference between this and Baba Ganoush.
Acid Variation: For a more traditional "village style" tang, swap the lemon juice for 1 tablespoon of red wine vinegar.
Storage: Store in an airtight glass container in the fridge for up to 4 days. Drizzle a little olive oil on top to keep it fresh.
Make it Creamy: If you prefer a richer dip, stir in 50g of crumbled feta cheese just before serving.
Serving Tip: Always serve at room temperature or slightly chilled with warm pita bread or as a side to grilled meats like chicken souvlaki.