Melitzanosalata Recipe (Greek Eggplant Dip)


2 large eggplants
4 cloves garlic, peeled and minced
1/4 cup extra virgin olive oil, plus more for serving
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon pepper
Chopped fresh parsley leaves and olives for garnish (optional)

  1. Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet. Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.
  2. Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat). Roughly chop the flesh and place in a colander to drain for 15 minutes.
  3. Transfer the eggplant to a large bowl and gently mash with a fork. Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste. Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.

Original recipe visit: Melitzanosalata (Greek Eggplant Dip) @

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