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Melitzanosalata
Smoky roasted eggplant dip with garlic and olive oil, perfect for bread dipping.
Melitzanosalata is the Greek version of baba ganoush - a smoky, creamy eggplant dip that showcases the magic that happens when simple vegetables meet fire. We char our eggplants directly over open flames until the skin is blackened and the flesh becomes incredibly soft and smoky.
The charred eggplant is then scraped from its skin and mashed (never blended - we want texture) with raw garlic, olive oil, lemon juice, and sometimes a touch of red wine vinegar. The result is a dip that's simultaneously smoky, tangy, and rich, with a pleasant rustic texture.
We serve melitzanosalata with warm pita bread, drizzled with extra olive oil and a sprinkle of fresh parsley. It's a staple of any Greek meze spread and pairs beautifully with feta cheese, olives, and a glass of ouzo. The smokiness makes it particularly irresistible - once you start dipping, it's hard to stop.
The charred eggplant is then scraped from its skin and mashed (never blended - we want texture) with raw garlic, olive oil, lemon juice, and sometimes a touch of red wine vinegar. The result is a dip that's simultaneously smoky, tangy, and rich, with a pleasant rustic texture.
We serve melitzanosalata with warm pita bread, drizzled with extra olive oil and a sprinkle of fresh parsley. It's a staple of any Greek meze spread and pairs beautifully with feta cheese, olives, and a glass of ouzo. The smokiness makes it particularly irresistible - once you start dipping, it's hard to stop.
Prep: 10 mins
Cook: 20 mins + draining
Serves: 6
Easy
Ingredients
2 large eggplants (about 1kg)
3-4 cloves garlic, minced
1/4 cup extra virgin olive oil (plus more for drizzling)
Juice of 1 lemon
1 tbsp red wine vinegar
Salt and pepper to taste
2 tbsp fresh parsley, chopped
Pita bread for serving
3-4 cloves garlic, minced
1/4 cup extra virgin olive oil (plus more for drizzling)
Juice of 1 lemon
1 tbsp red wine vinegar
Salt and pepper to taste
2 tbsp fresh parsley, chopped
Pita bread for serving
Instructions
1. Pierce eggplants several times with a fork. Char directly over a gas flame or under a broiler, turning frequently, until skin is blackened and completely collapsed, about 20 minutes.
2. Place in a colander, slit open, and let drain for 20 minutes. This removes bitter juices.
3. Scoop soft flesh into a bowl, discarding skin and stem. Mash with a fork (don't use a blender - keep some texture).
4. Add garlic, olive oil, lemon juice, and vinegar. Mix well. Season with salt and pepper.
5. Transfer to serving dish. Make a well in center and drizzle with olive oil. Sprinkle with parsley.
6. Serve at room temperature with warm pita bread.
2. Place in a colander, slit open, and let drain for 20 minutes. This removes bitter juices.
3. Scoop soft flesh into a bowl, discarding skin and stem. Mash with a fork (don't use a blender - keep some texture).
4. Add garlic, olive oil, lemon juice, and vinegar. Mix well. Season with salt and pepper.
5. Transfer to serving dish. Make a well in center and drizzle with olive oil. Sprinkle with parsley.
6. Serve at room temperature with warm pita bread.
