Greek Eggplant Dip (Melitzanosalata)

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

5 from 7 votes

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

Cook Time45

Total Time1

Course: Appetizer, Dip/Spread

Cuisine: Greek, Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings: cup

Calories: 64kcal

Author: Traci

Equipment

chef knife
cutting board
baking sheet with parchment paper (optional)
measuring spoons
mesh strainer
vegetable masher or large spoon (for mashing)

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
1-2 cloves Garlic 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 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.

Video

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.

Nutrition