Melitzanosalata (Eggplant Dip)

Melitzanosalata is Greece's beloved eggplant dip — smoky, garlicky, and enriched with generous olive oil. It's simpler than Middle Eastern baba ganoush (no tahini), letting the roasted eggplant flavor shine.

This is meze table essential, served with crusty bread or pita alongside tzatziki, taramasalata, and olives.

Roasting the Eggplant

The key to great melitzanosalata is properly roasted eggplant with smoky, charred skin.

Oven method:

1. Prick the eggplants all over with a fork (this prevents them from exploding).
2. Place directly on the oven rack at 400°F.
3. Roast for about 40 minutes, turning occasionally, until completely collapsed and the skin is charred.

Grill method (best flavor):

1. Grill whole eggplants over direct flame, turning frequently.

2. The skin should be charred and the flesh completely soft.

3. This gives the most authentic smoky flavor.

4. Let the roasted eggplants cool until you can handle them.

5. Cut in half and scoop out the flesh, discarding the charred skin.

6. Let the flesh drain in a colander for 10-15 minutes to remove excess liquid.

Making the Dip

Food processor method (smooth): Put all ingredients — drained eggplant, garlic, olive oil, vinegar, salt, and walnuts — into a food processor. Pulse until you reach your desired consistency.

Hand method (chunky): Chop the eggplant flesh with a knife. Mash with a fork, then stir in the other ingredients. This gives a more rustic, chunky texture.

Taste and adjust the salt, garlic, and olive oil to your preference.

Variation: With Sweet Red Pepper and Feta

For a richer, more complex dip:

1. Add 1 roasted red pepper (seeded and skinned) to the basic recipe.
2. Add 1/4 cup crumbled feta cheese.
3. Replace the red wine vinegar with 1 tbsp balsamic vinegar.

Blend everything together. The feta adds creaminess and the pepper adds sweetness.

Serving

Drizzle with extra olive oil before serving. Garnish with a few whole walnuts or a sprinkle of paprika.

Serve with:

• Crusty bread or pita
• Raw vegetables
• As part of a meze spread

About the Garlic

Greeks don't hold back on garlic. Start with 2 cloves and add more to taste. Raw garlic mellows slightly as the dip sits.

Storage

Melitzanosalata keeps in the refrigerator for at least a week or more. The flavor actually improves after a day as the ingredients meld. Bring to room temperature before serving.

Tips for Best Results

• Don't skip draining the eggplant — excess liquid makes the dip watery
• Use a single source high quality olive oil like EVGE — it's a main flavor component
• Char the skin well for maximum smokiness
• Taste as you go and adjust to your preference