Roasted Eggplant Dip Recipe
Smoky roasted eggplant blended with garlic, lemon and olive oil into a silky dip — this Mediterranean mezze is simple, elegant and always the first bowl to empty.
- Prep time
- 10 mins
- Cook time
- 35 mins
- Total time
- 45 mins
- Servings
- 4 servings
- Calories
- 210
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Ingredients
- 2 large eggplants (about 800 g)
- 3 tablespoons extra-virgin olive oil, plus more to serve
- 2 garlic cloves, minced
- Juice of 1 lemon
- 1 tablespoon tahini
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- Small handful of parsley, chopped
- Pinch of smoked paprika
- Warm pita bread, to serve
Instructions
- Heat the oven to 200°C (400°F).
- Prick the eggplants all over with a fork and roast directly on the rack for 35 to 40 minutes until completely soft and collapsed.
- Cool slightly, then scoop the flesh into a colander and drain for 10 minutes.
- Blend or mash the flesh with the olive oil, garlic, lemon juice, tahini and cumin until silky but still slightly textured.
- Season generously with salt and pepper, adjusting the lemon to taste.
- Spoon into a bowl, swirl the top, drizzle with olive oil and scatter parsley and paprika. Serve with warm pita.
Pro tips
- Roasting until the eggplant collapses is the key to a silky, smoky dip.
- Draining the flesh keeps the dip thick instead of watery.
- A little char on the skin adds smokiness; do not be afraid of dark spots.
Frequently asked questions
What is the difference between this and baba ganoush?
They are close cousins. Baba ganoush usually has more tahini and is smokier, while Greek melitzanosalata leans on olive oil, lemon and garlic.
Can I roast the eggplant on a flame?
Yes. Roasting directly over a gas flame gives the smokiest result; turn often until charred all over and soft inside.
How long does the dip keep?
Refrigerate in an airtight container for up to 4 days. Bring to room temperature before serving.
What do I serve with it?
Warm pita, crudités, grilled meats and mezze platters are all perfect partners.
