Melitzanosalata (Greek Eggplant Dip)

If you have never tried Melitzanosalata, a Greek eggplant dip, now’s the time to treat your taste buds.

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I’m in love with Greek food. Moussaka, pastitsio, souvlaki, spanakopita—I love it all! I’ve been experimenting with gluten-free versions of some of these dishes that I hope to share with you all once they are perfected. My new favorite is melitzanosalata, a delicious Greek eggplant dip that is so insanely easy to prepare you’ll make it often.

When I first saw this dish’s simplicity, I thought it could not possibly taste so unbelievably good. I must tell you that my mouth is watering just thinking about it now. That delectable combination of roasted eggplant, garlic, olive oil, lemon juice, and chopped parsley is other-worldly.

I know you think I’m exaggerating, but see for yourself when you make this dip. I’ve had versions of this at various Greek restaurants over the years, and this one is just as good, if not better. You can even add more garlic if you like a heavy, garlicky flavor.

Melitzanosalata is perfect for paleo, low-carb, vegan, vegetarian, and gluten-free diets. While many people serve toasted pita bread for dipping, you can substitute any gluten-free bread you like. It also goes great with fresh veggies like celery, jicama slices, cucumber, and zucchini.

Is Melitzanosalata Healthy?

Eggplant is a source of antioxidants, fiber, polyphenols, minerals, and vitamins. It is a low-calorie fruit (not a vegetable, as most people think) that offers many health benefits. When you add the vitamins in lemon juice, the heart-healthy benefits of extra virgin olive oil (EVOO), and garlic’s immune-boosting and anti-inflammatory properties, you have a powerhouse recipe that is as good for your body as it is for your taste buds.

The Difference Roasting Makes For Eggplant

Roasting eggplant whole infuses it with a smoky flavor that enhances this recipe. Turning the eggplant while cooking chars the skin, ensuring all the eggplant meat gets that intensified flavor. Many people refer to this dip as having a smoky, caramelized taste. You can also choose to cook the eggplant over a fire on a grill.

INGREDIENTS

2 large eggplants
3 cloves garlic, minced
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
1/4 cup fresh parsley, chopped
Salt and pepper, to taste

INSTRUCTIONS

Prep
Preheat oven, prepare and roast eggplants.

Mix
Peel, drain, and mix eggplants with other ingredients.

Chill
Refrigerate to meld flavors and serve.

Devour!

FAQs & Tips

How to Make Ahead and Store

Because there is so little preparation involved, I recommend completing the entire dish immediately after you cook the eggplant. After mixing the ingredients, refrigerate it for a few hours to let the flavors meld. It can remain in the fridge in an airtight container for up to 5 days. Serve it at room temperature for the best taste. This Greek eggplant dip does not freeze well.

What Toppings Can I Add To Melitzanosalata?

Crumbled feta cheese is an ideal topping for melitzanosalata. Other options include chopped walnuts, tomatoes, a drizzle of EVOO, kalamata olives, chopped roasted red peppers, minced red onion, a sprinkle of smoked paprika, and fresh parsley.

We Like Spicy Food, Can I Make This Spicy?

To increase the heat in this dish, you can add a little minced jalapeño or a pinch of red pepper flakes. I would start with a little at a time, let it meld for 15-20 minutes, and check the heat level before adding more.

Serving Suggestions

Melitzanosalata is considered an appetizer, but I like to pair it with simple dishes for a casual meal. It goes beautifully with these Greek Turkey Meatballs With Feta. Add a side of Greek Fries, and you will have a home run of a meal. Finish it off with some Rice Pudding, sit back and enjoy. Some Greek rice pudding recipes use orange zest, so feel free to add a little along with the milk when preparing this dish.

If you love eggplant as much as I do, try these recipes for Eggplant Meatballs, Vegan Eggplant Parmesan, and Stuffed Eggplant next.