Greek Eggplant Dip (Melitzanosalata) is a traditional Greek vegan dish recipe made from roasted eggplant, olive oil, garlic, and lemon juice. It is vegan and gluten free, and simple to prepare, perfect dip spread on a toasted bread. You may find different variations of an eggplant salads and appetizers across Balkans, Mediterranean, Middle Eastern cuisines

Greek Eggplant Dip

This is a simple made of roasted eggplant, garlic, oil, and lemon juice into a healthy dip appetizer, perfect for any occasion.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Appetizer
Cuisine: Greece
Keyword: eggplant
Servings: 4
Calories: 1242kcal


  • 2 large eggplants
  • 4 cloves garlic, peeled and minced
  • 1/4 cup extra virgin olive oil, plus more for serving
  • 3 tbsp freshly squeezed lemon juice
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • chopped fresh parsley leaves


  • Preheat the oven to 400° F/ 200° C and place the eggplants into a baking dish with baking sheet to roast them for 50 to 60 minutes. Check them from time to time and rotate them, and don't forget to prick a few times before placing them into the oven otherwise the eggplant may crack from the heat.
  • Peel the skin and chop the flesh and place in a colander for 20mins.
  • Then place the eggplant to a bowl and mash with a fork for a few minutes.
  • Add the rest of the products and season with salt and pepper then stir well.
  • Let it cool then serve with a few drops of olive oil and whole olives on top and some fresh parsley leaves.

Inspiration and adaptation:,,

Explore other recipes from the traditional Greek cuisine.

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