Melitzanosalata / Eggplant Dip

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melitzanosalata drizzled with olive oil on grilled bread

melitzanosalata drizzled with olive oil on grilled bread

There couldn’t be a simpler or more delicious way to eat eggplant!  Not a fan of eggplant?  Melitzanosalata will knock your sox off and have you waiting for eggplant season to roll around next! This very traditional Greek summer dish is authentically vegan and is so incredibly flavorful you will be so surprised by how few ingredients you’ll need and how easy it is to make.

A couple of medium eggplants, an open flame (a grill ideally but a broiler will do!), roasted garlic cloves, fresh lemon juice, salt and pepper – thats it! Slather this yummy goodness over grilled bread, scoop it up with homemade pita chips or put as a side to just about any dish and you will not be disappointed, I promise!


Grill 2 medium eggplants over high flame (or under broiler) – poke holes in them first! Turn eggplants until all sides of skin are blackened and eggplant juices begin to seep out. Use 2 smaller eggplants instead of 1 large – it will char faster!

perfectly chargrilled eggplant

perfectly chargrilled eggplant

Wrap 3 large cloves of garlic in foil and add to grill until they are roasted and soft.  Mash with back of fork to get a paste, add 1/2 tsp salt/pepper and set aside.

mash roasted garlic for buttery garlic paste

mash roasted garlic for buttery garlic paste

Gently peel skins off eggplants – they’ll come right off, chop up meat into small pieces and mash with a wooden spoon or dinner fork until eggplant is as chunky or as smooth as you like.

melitz peeled

Add seasoned mashed garlic paste, 1/3 cup good quality olive oil and 2 tbsp fresh squeezed lemon juice. Mix very well until completely combined. That’s it!

Serve over grilled bread or with homemade pita chips, all on its own or as a side dish to just about anything! This recipes should give you a little over 2 cups of melitzanosalata.

melitzanosalata - as chunky or smooth as you like!

melitzanosalata drizzled with olive oil – make it as chunky or smooth as you like!


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10 Responses to Melitzanosalata / Eggplant Dip

  1. Allison Hopps August 20, 2014 at 9:31 pm #

    Amazing!! Best eggplant I’ve ever tried- and I Love eggplant!!!

    • Kiki August 20, 2014 at 10:28 pm #

      Isn’t it a great way to enjoy eggplant?! Its one of the few dishes that showcases just the eggplant in all its tastiness – so glad you love it too, Kiki 🙂

  2. Simona November 1, 2014 at 3:21 pm #

    I love eggplant, too. This looks delicious!

  3. Loni Bowers December 9, 2014 at 7:13 pm #

    Does it freeze well?

    • Kiki December 9, 2014 at 8:28 pm #

      Absolutely it does, Loni! It might become just the slightest bit more watery when thawed but give it a good stir and its delicious! I’ve frozen for probably the longest, 6 months so can’t say if it can go longer than that but definitely can be frozen up to 6 months. I’ll add that to the recipe notes – thanks for asking 🙂

  4. Anastasiah April 18, 2015 at 8:57 pm #

    Oh my fruitness! How does it taste without Oil? 🙂

    • Kiki April 19, 2015 at 2:42 pm #

      Anastasiah, You know EVERYTHING tastes better with olive oil!! Kiki 🙂

  5. Sherry August 9, 2016 at 4:39 pm #

    Hi – do you have to serve this warm or is it good at room temp or cold? Thanks!

    • Kiki August 13, 2016 at 10:12 pm #

      Sherry, truth be told, I enjoy it all three ways myself! really more determined by your personal taste, Kiki 🙂

  6. Laura Skill May 23, 2017 at 9:04 pm #

    This is so good! So glad I found your website and looking forward to your Dolmas recipe tomorrow!

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