Melitzanosalata (Greek Smoky Eggplant Dip)
Local name: Μελιτζανοσαλάτα
In short: Charred eggplant mashed with garlic, olive oil, red wine vinegar and parsley into a smoky, chunky Greek dip for scooping with bread. It takes about 40 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 25 min
- Resting
- 1 h 10 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 140 kcal
Melitzanosalata is a smoky eggplant dip. The eggplants are charred whole over a flame until the skin blackens, then the soft flesh is chopped and mixed with garlic, olive oil, vinegar and parsley. It is a staple meze of tavernas and summer tables. The dip tastes better after an hour in the fridge, and it keeps well for days.
Instructions
- Char the whole eggplants directly over a gas flame, on a grill or under a very hot broiler, turning them, for 15 to 20 minutes until the skin is black and the flesh has collapsed.
- Put the eggplants in a bowl and cover with a plate. Leave for 10 minutes to steam, which makes the skin easy to remove.
- Slit the eggplants open and scoop out the flesh, discarding the skin. Drain the flesh in a sieve for 10 minutes, pressing gently to remove the bitter juice.
- Chop the flesh finely with a knife for a chunky dip, or pulse it briefly in a food processor. Mix in the garlic, vinegar and salt.
- Whisk in the oil gradually until creamy. Stir in the parsley, onion and pepper. Chill for at least 1 hour, then serve drizzled with olive oil.
Tips
- No open flame? Pierce the eggplants and roast them on a tray at 220°C (425°F) for 45 to 50 minutes until collapsed. The dip will be less smoky but still good.
- Chop by hand for the best texture. A blender makes the dip pasty.
Questions and answers
How is melitzanosalata different from baba ganoush?
The Greek version uses olive oil, garlic, vinegar and parsley, and no tahini. Baba ganoush is made with tahini and lemon.
Can I make it ahead?
Yes, and it improves after a day. Keep it covered in the fridge for up to 4 days, then stir and drizzle with fresh oil before serving.
Why does my eggplant dip taste bitter?
The eggplants may have been old, or the juices were not drained. Use fresh, glossy eggplants and drain the flesh well after cooking.
How long does it take to make Melitzanosalata (Greek Smoky Eggplant Dip)?
About 40 min in total: 15 min of preparation and 25 min of cooking.
How many calories are in Melitzanosalata (Greek Smoky Eggplant Dip)?
About 140 kcal per serving, with 2 g of protein, 11 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 140 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 11 g |
| Fat | 10 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 200 mg |
Estimated values, calculated from the ingredients.
