• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Melitzanosalata (Greek Eggplant Dip)

[heart_this] · Oct 18, 2021 · 18 Comments

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!

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)

Melitzanosalata (Greek Eggplant Dip)

Melitzanosalata (Greek Eggplant Dip)

Melitzanosalata (Greek Eggplant Dip)

Melitzanosalata (Greek Eggplant Dip)

Melitzanosalata (Greek Eggplant Dip)
Melitzanosalata (Greek Eggplant Dip)

Melitzanosalata (Greek Eggplant Dip)

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 8

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
  1. 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.
  2. Cut the eggplants open, scoop out the flesh and mash with a fork or puree in a food processor.
  3. Mix the eggplant, onion, garlic, lemon juice and parsley along with enough olive oil to get it to the desired texture and consistency.
  4. 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 crumbled feta.
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.
Nutrition Facts: Calories 53, Fat 2g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 3mg, Carbs 8g (Fiber 4g, Sugars 4g), Protein 1g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Baba Ghanoush
Tzatziki (Greek Cucumber Salad)
Htipiti (Greek Roasted Red Pepper and Feta Cheese Dip)
5 Minute Hummus
Tomato and Feta Dip

Appetizer, Condiment, Dip, Food, Gluten-free, Greek, Recipe, Vegetarian

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Valli says

    August 9, 2007 at 3:48 am

    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.

    Reply
  2. Peter M says

    August 9, 2007 at 9:24 am

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

    Reply
  3. Janet says

    August 9, 2007 at 12:38 pm

    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.

    Reply
  4. Patricia Scarpin says

    August 9, 2007 at 2:17 pm

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

    Reply
  5. Sara says

    August 9, 2007 at 5:08 pm

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

    Reply
  6. Cynthia says

    August 9, 2007 at 9:17 pm

    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.

    Reply
  7. Deborah Dowd says

    August 10, 2007 at 2:15 am

    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!

    Reply
  8. Deborah says

    August 10, 2007 at 2:39 pm

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

    Reply
  9. Nora B. says

    August 11, 2007 at 6:31 am

    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.

    Reply
  10. TBC says

    August 22, 2007 at 9:12 pm

    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.

    Reply
  11. alket says

    April 12, 2011 at 3:12 pm

    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

    Reply
  12. alket says

    April 14, 2011 at 3:50 pm

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

    Reply
  13. Debbiesnc says

    July 5, 2012 at 2:47 pm

    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!

    Reply
  14. Anonymous says

    September 9, 2012 at 8:26 am

    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.

    Reply
  15. Anonymous says

    January 13, 2013 at 6:22 pm

    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.

    Reply
  16. Kevin says

    January 18, 2013 at 2:25 pm

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

    Reply
  17. Anonymous says

    April 5, 2013 at 12:23 pm

    You need an eggplant category.

    Reply
  18. Amanda says

    November 14, 2021 at 8:13 am

    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!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.