Melitzanosalata Recipe

Melitzanosalata is Greece's smoky, silky eggplant dip, made from roasted aubergines mashed with garlic, lemon and good olive oil. It is rustic, garlicky and wonderfully simple. Serve it with warm pita, crusty bread or grilled vegetables as part of a Mediterranean mezze spread.

Prep time

15 mins

Cook time

35 mins

Total time

50 mins

Servings

4 servings

Calories

290

Ingredients

• 2 large eggplants (about 800 g)
• 3 garlic cloves, minced
• 3 tablespoons extra virgin olive oil, plus more to drizzle
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped fresh parsley
• 1/2 small red onion, finely diced
• Salt and black pepper to taste
• Warm pita bread, to serve

Instructions

1. Preheat the oven to 220°C (425°F). Prick the eggplants all over with a fork, place them on a baking tray and roast for 30 to 35 minutes, turning once, until the skin is wrinkled and the flesh is completely soft.
2. Let the eggplants cool for 10 minutes, then peel away the skin and discard it. Place the flesh in a colander for 5 minutes to drain any bitter juices.
3. Transfer the flesh to a bowl and mash it roughly with a fork; a slightly chunky texture is traditional and delicious.
4. Stir in the garlic, olive oil, lemon juice and red wine vinegar. Season generously with salt and black pepper.
5. Fold in the parsley and red onion, then taste and adjust the lemon or salt as needed.
6. Spoon into a serving bowl, drizzle with more olive oil, and serve with warm pita bread.

Pro tips

• Roast the eggplants until truly collapsing; under-roasted flesh makes a bitter dip.
• Drain the flesh well so the dip stays thick and creamy, not watery.
• Add the garlic gradually and taste as you go, since raw garlic can quickly dominate.
• A drizzle of top-quality olive oil at the end makes all the difference.

Frequently asked questions