Melitzanosalata – Greek Roasted Eggplant Dip Full of Family Tradition
There are some dishes that are more than just food — they’re part of the ritual, the table, the people around it. For us, Melitzanosalata — the classic Greek eggplant dip — is one of those dishes. And any time my father-in-law fires up the BBQ, you can count on one thing: eggplants roasting right on the coals, destined to become this smoky, silky dip.
Melitzanosalata is a staple at the Greek table. It's earthy, vibrant, and effortlessly full of flavour. We’ve made it the same way for years — with charred eggplants, lemon juice, olive oil, onion, parsley, and raw garlic. But lately, we’ve made one small change that’s completely transformed it: roasted garlic.
Roasting the garlic softens its bite and brings out a sweetness that pairs so beautifully with the smoky eggplant. We’re officially converted.
A Little Background
Melitzanosalata is a beloved meze dish in Greece, served chilled or room temperature with crusty bread or pita. Its simplicity is its strength. Whether made over hot coals or in a home oven, this dip is all about highlighting the natural sweetness and smokiness of roasted eggplant.
While some versions include tahini or yogurt, this one stays close to tradition — just good produce, olive oil, lemon, and fresh herbs.
Simple, Smoky, and So Greek
Whether cooked in the oven or straight on the coals like we do at BBQs, this dip never fails to bring a sense of home to the table. It’s smoky, lemony, slightly sweet from the roasted garlic, and full of freshness from the parsley and onion.
It’s also one of those dishes that gets better as it sits, making it perfect for preparing ahead. And while we love it as part of a meze, it’s also beautiful spread on toast, served alongside grilled meats, or even tucked into a wrap.
For me, Melitzanosalata is more than just a dip. It’s a taste of long lunches, family barbecues, and the comfort of flavours passed down and shared. I hope you love it as much as we do.
Kali orexi! 💙🍆🍋
MELITZANOSALATA | Greek Roasted Eggplant Dip
Mary PolitisIngredients
- 3 medium eggplants
- 1 whole garlic bulb
- Juice of 1 lemon
- 1/3 cup extra virgin olive oil
- 1/4 red onion finely chopped
- 1/4 cup flat-leaf parsley finely chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 190–200°C.
- Wrap the garlic tightly in baking paper, then aluminium foil. Place garlic and whole eggplants on a tray and poke a few times with a fork and roast in the oven. Alternatively, this can be done on the BBQ for a smokier flavour.
- Roast the garlic for 30–40 minutes, or until the cloves are golden and tender and the eggplants for up to 1 hour, or until they feel completely soft.
- Scoop the flesh from the eggplants into a bowl, discarding the skins.
- Squeeze out the roasted garlic cloves and mash them into a paste. Add to the eggplant.
- Stir in the lemon juice, olive oil, onion, and parsley. Season well with salt and pepper. Adjust acidity or seasoning to taste.
- Serve at room temperature or chilled, with fresh bread, warm pita, or as part of a larger meze spread.