Greek Eggplant Dip
This easy Greek Eggplant Dip (Melitzanosalata) is made with roasted eggplant, garlic, extra virgin olive oil, and fresh lemon juice. Creamy, slightly smoky, and full of Mediterranean flavor, it's a naturally vegan and gluten-free Greek appetizer that's delicious with warm pita bread, fresh vegetables, or as part of a mezze spread.
Servings: 4
Calories: 200kcal
Ingredients
- 2 large eggplants
- 4 garlic cloves, 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 freshly ground black pepper
- chopped fresh parsley leaves for garnish
- Kalamata olives for serving (optional)
Instructions
- Preheat the oven. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- Prepare the eggplants. Pierce the eggplants several times with a fork and place them on the prepared baking sheet.
- Roast until tender. Roast for 50–60 minutes, turning occasionally, until the skins are wrinkled and the eggplants are completely soft when pierced with a knife.
- Cool and peel. Let the roasted eggplants cool until they're comfortable to handle. Remove and discard the skins.
- Drain the eggplant. Roughly chop the flesh and place it in a colander for about 20 minutes. Draining away the excess moisture helps prevent watery Melitzanosalata.
- Mash. Transfer the drained eggplant to a mixing bowl and mash it with a fork. Leave a little texture rather than turning it into a completely smooth puree.
- Season the dip. Add the minced garlic, extra virgin olive oil, lemon juice, salt, and black pepper. Stir until everything is well combined.
- Taste and adjust. Add more lemon juice, salt, or pepper if needed. For the best flavor, cover and refrigerate the Greek eggplant dip for about 30 minutes before serving.
- Garnish and serve. Spoon the Melitzanosalata into a serving bowl and finish with a drizzle of extra virgin olive oil, chopped parsley, and Kalamata olives, if desired.
- Serve with warm pita bread, crusty bread, fresh vegetables, or as part of a Greek mezze platter.
Notes
- For more smoky flavor: Grill the eggplants or char them carefully over a gas flame until the skins are blackened and the flesh is completely tender.
- Don't skip draining: Eggplant holds a surprising amount of moisture after roasting. Draining it helps keep the dip thick rather than watery.
- Keep some texture: Mashing the eggplant by hand gives Melitzanosalata its rustic texture. If using a food processor, pulse only briefly.
- Adjust the garlic: Four cloves give the dip a noticeable garlic flavor. Use less if you prefer it milder.
- Let it rest: The dip can be eaten immediately, but chilling it for about 30 minutes gives the flavors time to come together.
- Storage: Keep leftover Greek Eggplant Dip in an airtight container in the refrigerator for up to 4 days.
- Dietary notes: The recipe is naturally vegan, vegetarian, dairy-free, and gluten-free. Choose gluten-free accompaniments if needed.