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Melitzanosalata Greek Eggplant Dip

5 from 7 votes
Total 1 hour
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Greek eggplant dip, also called Melitzanosalata, is smoky, garlicky, and lemony. Drizzle with olive oil and serve with flatbread for a delicious Mediterranean appetizer dip.

Try my Tzatziki Sauce or Hummus Dip next!

A plate of Greek eggplant dip topped with chopped herbs and olives, served with pita bread triangles, with lemon wedges on the side.

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There’s something so satisfying about tearing off a warm piece of garlic naan or pita, dragging it through this silky, smoky eggplant dip, and catching a little pool of olive oil along the way. The roasted eggplant is soft and mellow, with bright pops of garlic, lemon, and fresh herbs. Each bite tastes like a moment on the Mediterranean coast—simple, rustic, and deeply flavorful. It’s the kind of appetizer that doesn’t need a lot of attention, but always steals the show.

Table of Contents hide
1) Why You’ll Love This Recipe
2) Ingredients You’ll Need
3) How to Make Melitzanosalata Greek Eggplant Dip
4) Recipe Tips & Variations
5) Storing and Serving
6) Serving Ideas
7) More Mediterranean Recipes
8) 📖 Recipe
9) Greek Eggplant Dip (Melitzanosalata)

Why You’ll Love This Recipe

  • Smoky, savory flavor. Roasted or grilled eggplant gives the dip rich depth without needing many ingredients.
  • Fresh and bright. Lemon juice, red onion, and parsley cut through the richness of the eggplant.
  • Naturally plant-based. No dairy, no gluten—just vegetables, olive oil, and flavor.
  • Versatile. Serve it as a dip, spread, or as part of a mezze board or antipasto platter.
  • Make-ahead friendly. It tastes even better after a few hours in the fridge.

Ingredients You’ll Need

  • Eggplant – The base of the dip. Roast or grill until soft and golden.
  • Extra Virgin Olive Oil – Adds body and richness.
  • Lemon Juice – Brings brightness to balance the smoky eggplant.
  • Garlic – Grated raw garlic gives a punchy, savory flavor.
  • Red Onion – Finely diced for color and mild bite.
  • Fresh Parsley – For freshness and color.
  • Ground Cumin – Optional, adds warmth and depth.
  • Crushed Red Pepper or Smoked Paprika – Adds a hint of spice or smokiness.
  • Kosher Salt and Black Pepper – For seasoning and balance.
  • Additional Olive Oil and Parsley – For garnish.
Top view of ingredients for Greek eggplant dip: roasted eggplant, crushed red pepper, sea salt, black pepper, cumin, parsley, lemon, garlic, olive oil, and chopped red onion.

How to Make Melitzanosalata Greek Eggplant Dip

Prepare the eggplant. Cut into four long wedges, place on a baking sheet, and brush with olive oil.

A whole eggplant and an eggplant half being sliced lengthwise on a wooden cutting board.
A hand uses a brush to coat halved eggplants with oil on a metal baking sheet placed on a wooden surface.

Roast the eggplant. Bake at 400°F for 35–40 minutes, or until the flesh of the eggplant is fork-tender and golden brown.

A hand uses a brush to coat halved eggplants with oil on a metal baking sheet placed on a wooden surface.
Four halved eggplants roasted on a baking sheet, with a hand using a fork to poke the flesh of one eggplant to test tenderness.

Cool, drain, and mash the eggplant. Let the eggplant cool completely, then scoop out the flesh and discard the skin. Transfer the flesh to a mesh strainer to drain excess moisture, then use a fork or masher to press out any remaining liquid and break it down into a chunky, spreadable texture.

Hands peeling the skin from roasted eggplants on a baking sheet, with peeled eggplants arranged in a white bowl above.
A hand uses a masher to press roasted eggplant through a metal strainer over a glass bowl.

Add final ingredients and serve. Stir in garlic, lemon juice, onion, parsley, spices, salt, and pepper.

A glass bowl containing mashed eggplant, chopped red onions, parsley, spices, minced garlic, and oil being mixed with a black spoon.
A glass bowl containing mashed roasted eggplant mixed with chopped red onions, herbs, and seasonings, with a black spoon resting in the mixture.

Serve and devour. Transfer eggplant dip to a plate, garnish with a drizzle of olive oil and a sprinkle of sea salt, fresh herbs, chili flakes, and other toppings as desired.

A plate of Greek eggplant dip garnished with olives and herbs, served with pita bread slices on a tray with lemon wedges, chopped herbs, and extra olives.

Recipe Tips & Variations

  • Reduce the eggplant roasting time by half with an air fryer instead of the oven. Cook eggplant at 400°F for about 20 minutes or until fork-tender.
  • To grill the eggplant, prep it as indicated, but instead of roasting, grill it over medium-high heat turning as needed to prevent burning.
  • Once cooked, make sure the eggplant is fully soft and collapsing, otherwise it won’t blend well or taste good.
  • When separating flesh from skin, make sure to not include any skin with the flesh to prevent bitter taste.
  • Add a splash of red wine vinegar along with the lemon juice for a more classic Greek flavor.
  • Go easy on the salt if you're adding salty toppings like olives or feta.
  • Let the dip chill in the fridge for about an hour before serving to help the flavors develop.

Storing and Serving

Store in an airtight container in the fridge for up to 5 days. Serve cold or at room temperature with bread or fresh vegetables.

Serving Ideas

  • Serve with pita, naan, or French bread.
  • Add to a mezze board with hummus, olives, and veggies.
  • Use as a spread in sandwiches or wraps.
  • Spoon over grain bowls for extra flavor.

More Mediterranean Recipes

📖 Recipe

A plate of Greek eggplant dip on white plate garnished with parsley and olives, surrounded by sliced pita bread on a wooden surface.

Greek Eggplant Dip (Melitzanosalata)

Greek eggplant dip, aka Melitzanosalata, is smoky, garlicky, and lemony. Drizzle with olive oil and serve with flatbread for a delicious appetizer.
Prep Time15 minutes
Cook Time45 minutes
Total time1 hour
Yield 1 cup
Author Traci
5 from 7 votes
Print Pin it for later 📌

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Video

When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.

Ingredients 

Note: This recipe makes 1 cup of eggplant dip.

  • 1 large Eggplant, about 1 ½ pounds
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Lemon Juice
  • 1 large Garlic Clove, finely grated
  • 2 tablespoons Red Onion, finely diced
  • 1 tablespoon Fresh Parsley, finely chopped
  • ⅛ teaspoon Ground Cumin, or more as needed
  • pinch Crushed Red Pepper, or Smoked Paprika
  • ½ teaspoon Sea Salt
  • pinch Black Pepper

Instructions

  • Cut the EGGPLANT lengthwise into four wedges and layer on a baking sheet. Lightly coat with OLIVE OIL.
  • Roast at 400°F for 35–40 minutes, or until the eggplant is fork-tender and golden brown.
  • Let the EGGPLANT cool completely. Use a FORK to scoop out the soft flesh, making sure no bits of skin remain, and discard the skin.
  • Place the cooked eggplant in a mesh strainer over a bowl and let it drain for 10–15 minutes to release excess liquid.
  • Use a vegetable masher or spoon to gently press out remaining moisture and break up the flesh into a spreadable texture.
  • Transfer to a MIXING BOWL and stir in the LEMON JUICE, GARLIC, RED ONION, PARSLEY, CUMIN, SALT, BLACK PEPPER, and CRUSHED RED PEPPER.
  • Taste and adjust seasoning. For best flavor, chill for an hour to let the flavors meld.
  • To serve, spread the dip onto a platter and drizzle with OLIVE OIL. Top with a sprinkle of flaky SEA SALT, CRUSHED RED PEPPER, and PARSLEY. Serve with pita, naan, or crusty bread.
Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️

Recipe Notes

No need to salt the eggplant before roasting. Roasting brings out their natural sweetness without the extra step.
Reduce the eggplant roasting time by half with an air fryer instead of the oven. Cook eggplant at 400°F for about 20 minutes or until fork-tender.
To grill the eggplant, prep it as indicated, but instead of roasting, grill it over medium-high heat turning as needed to prevent burning.
Once cooked, make sure the eggplant is fully soft and collapsing, otherwise it won’t blend well or taste good.
Add a splash of red wine vinegar along with the lemon juice for a more classic Greek flavor.
Go easy on the salt if you're adding salty toppings like olives or feta.
Optional toppings: Add Kalamata olives, capers, toasted pine nuts, or a squeeze of lemon for added flavor and texture.
Make-ahead tip: This dip can be made up to 3 days in advance. Store it in the fridge and let the flavors deepen—just give it a stir before serving.

Equipment

Nutrition

Serving: 0.25cup | Calories: 64kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 294mg | Potassium: 283mg | Fiber: 4g | Sugar: 4g | Vitamin A: 112IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 0.4mg
Course Appetizer, Dip/Spread
Cuisine Greek, Mediterranean
Diet Gluten Free, Vegan, Vegetarian
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A plate of Greek eggplant dip topped with chopped herbs and olives, served with pita bread triangles, with lemon wedges on the side.

More Dips, Dressing, and Salsa

Traci

About Traci

I’m the recipe author, photographer, and videographer behind The Kitchen Girl food blog established in 2013. I test and share all of my original recipes here so you can make great food with simple ingredients for everyday meals and special occasions.

Reader Interactions

Comments

    5 from 7 votes (1 rating without comment)

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  1. Heidi says

    5 stars
    Your eggplant dip is simply dip-tastic! I just want to dunk into it and never stop! You made the recipe so easy with your simple to follow instructions. I loved the photos!

    Reply

    • Traci says

      Yay! Thank you, Heidi! I love knowing how much you love it—and I feel samesies lol. Thanks for taking the time to leave these kind words. Enjoy!!

  2. Julie says

    Just curious how do think roasted red peppers would be as a topper just a few diced

    Reply

    • The Kitchen Girl says

      Roasted red peppers would be fabulous on this dip

  3. Dina says

    Those crackers look delicious can you give me the brand and type.
    Many Thanks
    Dina

    Reply

    • Traci Antonovich says

      Hi Dina...they're Mary's Gone Crackers. Gluten-free...and aren't they pretty? 🙂

  4. Soniya says

    5 stars
    I have my goodness!! I am a eggplant lover and this looks so creamy and delicious!!

    Reply

    • Traci Antonovich says

      Thanks Soniya...that makes two of us! 🙂

  5. Swati says

    I love eggplants and I have an eggplant sitting in my fridge. I was wondering what to do with that and here comes your recipe. Going to try your recipe. Thanks for sharing!

    Reply

    • Traci Antonovich says

      Yay Swati! I love when that happens! 🙂 Hope you love it!

  6. Sara Lehman says

    5 stars
    This looks super delicous! I love the flavor of eggplant!

    Reply

    • Traci Antonovich says

      Yay! Thanks Sara 🙂

  7. linda spiker says

    5 stars
    I have only cooked with eggplant once, in Italy. I need to try this recipe! Looks delish!

    Reply

    • Traci Antonovich says

      Thanks so much, Linda! Yes, it's super easy...this would be a great recipe for that 🙂

  8. Regina says

    5 stars
    I am a huge fan of baba ganoush and I am sure I will love this cousin of it! Your serving plate looks amazing too

    Reply

    • Traci Antonovich says

      Thanks so much Regina! Yeah, I love any excuse to break out that plate and use it. I picked it up at a thrift store and am working on hunting down the artist 🙂

  9. sue says

    What a great alternative to the same old hummus this holiday season, it looks so delicious!

    Reply

    • Traci Antonovich says

      Hey thanks Sue! Yep, that was the goal...to switch things up a bit from the usual 🙂

  10. Ginny McMeans says

    5 stars
    How fun to add toppings to the dip. Why not! Looks delicious.

    Reply

    • Traci Antonovich says

      Hey thanks! I do love all of the texture it creates!

  11. Elaine says

    Mmmm. Your loaded Greek eggplant dip looks so delicious! I love all types of dips and really enjoy eggplant! I can't wait to make your recipe!

    Reply

    • Traci Antonovich says

      So glad to hear it, Elaine! And thank you...I'm a fan of this one for sure 🙂 Hope you love it!