Go Back
–+ servings
bowl of Melitzanosalata dip ready to be served

Melitzanosalata Recipe (Greek Eggplant Dip)

Melitzanosalata is a traditional Greek eggplant dip made with smokey roasted eggplants, garlic, lemon, and a few simple, fresh ingredients!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dips
Cuisine Greek
Servings 6
Calories 133 kcal

Ingredients
  

  • 3 Eggplants
  • 1 Red capsicum/ pepper long skinny version
  • 15 grams Parsley (leaves only) chopped
  • 50 grams Red onion (roughly half) very finely diced
  • 3 Garlic cloves minced
  • 3 tablespoon Olive oil
  • 40 ml Lemon juice
  • 1 tablespoon Vinegar
  • 1 teaspoon Salt
  • ¼ teaspoon Black pepper

Instructions
 

Preparing the vegetables

  • Preheat the oven to 225°C fan-forced.
  • Place the eggplants and capsicum on a lined baking tray. Pierce the eggplants with a fork all over to allow steam to escape.
  • Roast the capsicum for about 15 minutes. Once removed, place it in a bowl and cover tightly with plastic wrap to let it sweat. This will make peeling easier.
  • Continue roasting the eggplants for 30–40 minutes (in total), or until they are soft and easily pierced with a fork. Allow them to cool slightly.
  • Peel the capsicum, remove the stem and seeds, and chop it into small pieces.
  • Slice the eggplants open and scoop out the flesh. Place it in a sieve and press gently to remove excess liquid, or use a kitchen towel to squeeze it out. Chop the eggplant into small pieces.

Assembly

  • In a mixing bowl, combine the chopped eggplant, capsicum, parsley, onion, garlic, olive oil, lemon juice, vinegar, salt, and pepper. Mix thoroughly until well combined.
  • Taste and adjust the seasoning with additional salt or pepper if needed.
  • Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld and for the dip to cool down.
  • Once chilled, transfer to a clean serving bowl and enjoy with crusty bread, pita, or fresh vegetables!

Notes

  1. Ensuring the eggplant is well-drained is essential to avoid a watery dip.
  2. Make sure that the onion is really finely diced, as it blends better into the dip and balances the flavours.
  3. Serve with crusty bread, pita, or as part of a mezze platter with olives, feta, and other Greek appetizers.
  4. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 133kcalCarbohydrates: 17gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 395mgPotassium: 607mgFiber: 8gSugar: 9gVitamin A: 885IUVitamin C: 37mgCalcium: 31mgIron: 1mg
Keyword greek eggplant dip, Melitzanosalata
Tried this recipe?Post it on Instagram and tag me @nikolopaa