Melitzanosalata (Greek Eggplant Salad)

Melitzanosalata (Greek Eggplant Salad)

I could not let eggplant season go by without trying this tasty looking recipe for melitzanosalata or a Greek eggplant salad or dip similar to a baba ghanoush. The base melitzanosalata recipe calls for grilled aubergine, olive oil and lemon juice. This recipe adds some garlic and feta for flavour and some parsley for colour. Unfortunately I do not have a grill so I was forced to broil the eggplant in the oven. It turned out really well! I ate it as a dip with baked pitas and I ended up finishing it all in one sitting. I now have one more tasty eggplant recipe in my collection. I have really been enjoying eggplants so far this summer!

Melitzanosalata (Greek Eggplant Salad)

Melitzanosalata (Greek Eggplant Salad)

Servings: 4
  • 1 large eggplant
  • 2 cloves garlic
  • 1/4 cup feta (optional)
  • 1/2 lemon (juice)
  • extra virgin olive oil to taste
  • 1 handful parsley (chopped)
  • salt and pepper to taste
  1. Pierce the eggplant with a fork a few times and grill or broil it until it is charred on all sides.
  2. When the eggplant is cool enough to work with, cut it open and scoop out the inside.
  3. Blend the eggplant, garlic, feta and lemon juice in a food processor.
  4. Add olive oil to bring it to the desired consistency.
  5. Mix in the parsley and season to taste.


Valli said...

Love all things Greek Kevin!! Your eggplant dip looks delicious.I haven't attempted to make it myself, so will have to try it. Thanks for posting the recipe.

Peter M said...

Melitzanosalata is as Greek as they get. The French call it Aubergine Caviar and then charge 15 euros for it!

Janet said...

That looks heavenly! I love eggplant dip, and I make one almost the same except without the feta and parsley... next time I make it, I am going to try adding some.

Patricia Scarpin said...

I can see myself having some with pita bread, yummy!

Sara said...

Oh yum. I think I'll be trying this soon.

Cynthia said...

It looks so creamy and good. Kevin, you should try roasting it on the open flames if you have a gas stove, you'll love the smokiness that's transferred to the dish.

Thanks for stopping by my blog. Hope to see you again.

Deborah Dowd said...

I've never tried this but it sounds delicious, and exactly the typ of recipe I like- I'm getting some eggplants and pulling our my pita bread!

Deborah said...

Oh wow - I have never had an eggplant dip before, but I think I will be buying the ingredients for it this weekend!

Nora B. said...

That looks delicious! I love grilled eggplants and have never tried to make this. I have all the ingredients (can you believe that?!) so I really should try this.

TBC said...

It's my first time here. That dip looks interesting. I am not a big fan of eggplant but like the way you have used it here.

alket said...

this salad is amazing!
i had a long red pepper as well, so baked it and threw it in.
love what you're doing w/those peppers, lately,Kevin!
thanks for the yummy ideas.
carole s

alket said...

i ate that salad all on my own!
how come you're thin and have no cholesterol???

Debbiesnc said...

THIS IS IT!!! I have been craving Eggplant Salad, which of course is like hummus in it's texture, but this really tastes like the "real thing", I felt like I was back on Santorini, Greece. Love it, thanks!

Anonymous said...

this tastes better when adding vinegar rather than lemon juice. Or you can add a few drops of lemon juice later to adjust the flavor. But vinegar definitely makes this dish incredibly tasty.

Anonymous said...

Hey Kevin
do you think it would work to pierce the whole eggplant,and cook it in the micro-wave (the same way I cook spaghetti squash)? the consistency would be like steamed.

Kevin said...

Anonymous: I have not tried it but you should be able to microwave the eggplant for this recipe. Enjoy!

Anonymous said...

You need an eggplant category.

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