Eggplant is a fun vegetable and one of my favourite ways of enjoying it is in a dip. Eggplant based dips are so easy to make, you simply roast eggplant until it’s tender inside, mash or puree it and mix in your desired extra flavours. I particularly enjoy Greek style eggplant dip/salad (aka melitzanosalata) which adds a bit of onion and garlic for pungency, lemon juice and fresh chopped parsley for brightness along with extra virgin olive oil for some amazing creaminess. I like to serve this dip with toasted whole wheat pita wedges or vegetables and it makes for a fantastic light, healthy and tasty snack or even a light meal!
Tip: I like to use medium sized eggplant as teh larger ones can sometimes be a little on the bitter side.
Melitzanosalata (Greek Eggplant Dip)
A simple and tasty roasted eggplant dip with pungent onion and garlic, bright lemon and parsley and mellow extra virgin olive oil for creaminess!
ingredients
- 2 medium eggplants (~2-3 pounds)
- 2 tablespoons onion, grated
- 1 clove garlic, grated
- 1 tablespoon lemon juice
- 1 tablespoon parsley, chopped
- extra virgin olive oil to taste
- salt and pepper to taste
directions
- Prick the eggplants a few times with a fork, place on a baking sheet and bake in a preheated 400F/200C oven until really tender, about 30-40 minutes.
- Cut the eggplants open, scoop out the flesh and mash with a fork or puree in a food processor.
- Mix the eggplant, onion, garlic, lemon juice and parsley along with enough olive oil to get it to the desired texture and consistency.
- Season with salt and pepper to taste and either enjoy immediately or let it sit in the fridge for a while to let the flavours mingle.
Option: Add 1/4 cup Greek yogurt for a creamier dip.
Option: Add a pinch of smoked paprika.
Option: Garnish with one or more of: feta, kalamata olives, parsley, olive oil, lemon slices, etc.
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.
Melitzanosalata is as Greek as they get. The French call it Aubergine Caviar and then charge 15 euros for it!
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.
I can see myself having some with pita bread, yummy!
Oh yum. I think I’ll be trying this soon.
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.
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!
Oh wow – I have never had an eggplant dip before, but I think I will be buying the ingredients for it this weekend!
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.
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.
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
i ate that salad all on my own!
how come you're thin and have no cholesterol???
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!
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.
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.
Anonymous: I have not tried it but you should be able to microwave the eggplant for this recipe. Enjoy!
You need an eggplant category.
Made this the day before a party and took it out of the fridge to warm up a bit before serving…so good! Everyone loved it!