Greek eggplant dip, known as Melitzanosalata, is a simple yet tasty dish of fiber-rich roasted eggplant, garlic, oil, and lemon juice. It is a perfect spread on toasted bread, or as an addition to larger Greek-style small plates or “mezze” spread.
Learn how to roast eggplant and make a dip.
Level Ups (optional)
Grill eggplant slices instead of baking them. Add a teaspoon of smoked paprika for some smokiness.
Baking sheet (lined with foil or a silicone baking sheet)
- 2 large eggplants, cut in half lengthwise
- 4 cloves garlic, peeled and minced, or 4 tsp chopped garlic
- ¼ cup extra virgin olive oil, plus more for drizzling on the top
- 3 Tbsp lemon juice
- ¾ tsp salt
- ¼ tsp ground black pepper
- 2 Tbsp chopped parsley leaves
- 6-12 olives for garnish (optional)
- 1 tsp lemon zest
- Preheat the oven to 425°F. Line a baking sheet with foil or a Silpat sheet and brush with olive oil. Place the eggplant cut side down and cook for 30 minutes, or until soft and the skin is slightly crisp.
- Remove the eggplant from the oven and let it cool. This step can be done a day in advance.
- In a food processor, combine all the ingredients except the parsley and olives. Pulse the eggplant mixture until slightly chunky but mostly smooth. Transfer the eggplant dip to a serving bowl and garnish with extra olive oil, chopped parsley, olives and lemon zest.