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Melitzanosalata (Eggplant Dip)

Melitzanosalata (Eggplant Dip)

Melitzanosalata (Eggplant Dip)

Sauces / Dips

45 min

4-6 servings

This recipe uses:

Yaya’s Extra Virgin Olive Oil
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Yaya’s Extra Virgin Olive Oil


  • 2 medium-sized eggplants
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste

About the dish:

Melitzanosalata, also known as Greek Eggplant Dip, is a delicious and savory dip made with roasted eggplant, garlic, olive oil, lemon juice, and herbs. It is a popular appetizer or meze in Greek cuisine, often served with pita bread or as a side dish. Here's a recipe to make Melitzanosalata:


  1. Preheat your oven to 400°F (200°C).
  2. Prick the eggplants with a fork or knife in a few places to prevent them from bursting during roasting.
  3. Place the eggplants on a baking sheet and roast them in the preheated oven for about 40-45 minutes, or until the skin is charred and the flesh is soft.
  4. Remove the eggplants from the oven and let them cool for a few minutes.
  5. Once the eggplants are cool enough to handle, cut off the stem ends and peel off the charred skin. Discard the skin and place the roasted eggplant flesh in a colander or sieve to drain any excess liquid.
  6. Transfer the drained eggplant flesh to a cutting board and chop it finely. Alternatively, you can mash it with a fork or process it in a food processor for a smoother consistency.
  7. In a mixing bowl, combine the chopped or mashed eggplant, minced garlic, extra virgin olive oil, lemon juice, and chopped parsley. Mix well to combine all the ingredients.
  8. Season the Melitzanosalata with salt and pepper to taste. Adjust the seasonings according to your preference.
  9. Cover the bowl with plastic wrap and refrigerate the dip for at least 1 hour to allow the flavors to develop and meld together.
  10. Before serving, give the Melitzanosalata a good stir and taste to check the seasoning. Adjust if needed.
  11. Serve the Melitzanosalata chilled or at room temperature as a dip with pita bread, crackers, or as a spread on sandwiches.
  12. Melitzanosalata has a rich and smoky flavor from the roasted eggplant, complemented by the aromatic garlic, fresh lemon juice, and olive oil. It has a creamy texture and can be enjoyed as a standalone dip or as a flavorful addition to a Mediterranean-inspired meal.
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