Melitzanosalata is such a delicious eggplant dip. Take a piece of bread and dip it in this eggplant spread
It is really easy to make and you will be surprised how different it tastes compared to cooked eggplant. Are you ready to learn how you can make Melitzanosalata? Let’s get started!
The difference between cooked aubergine or eggplant is enormous. Cooked eggplant can become soft and a little soggy while roasted aubergine remains soft but firm.
The amount of liquid is way less in roasted eggplant and gives your recipe a smoky flavor. Exactly what you are looking for in melitzanosalata.
Melitzanosalata means eggplant salad and originates from Mediterranean countries like Greece or Cyprus. You can serve it as a starter or appetizer.
Together with tzatziki and olives, this is one of my favorite dishes to choose when we go out to eat at a Greek restaurant.
Eat it with soft bread or mix it up and try it with this garlic and herbs flatbread.
For this aubergine dip recipe, you need a limited amount of ingredients preferably all fresh. Put the following ingredients on your shopping list:
- Whole eggplant/aubergine
- Plum cherry tomatoes
- Garlic cloves
- Olive oil
- Lemon juice
- Sea salt, to taste
- Fresh parsley
How to make easy Greek eggplant dip
To make this recipe start with preheating the oven to 400ºF/200℃. Wash the eggplant with cold water and cut the eggplant lengthwise 3 to 4 times. Add garlic to the cuts.
Wash the tomatoes as well and cut them in half. Put the eggplant on a baking sheet and bake for 45 minutes.
Add the tomatoes after 20 minutes as it will take less time to bake the tomatoes. Take the baking tray out of the oven and let cool.
Spoon the inside of eggplant and garlic out of the skin. If possible remove the skin from the tomato as well.
Put both the eggplant and tomatoes In a blender or food processor. Pulse the roasted eggplant and tomato.
Then add the olive oil, lemon juice, and salt to the blender. Blend until smooth. Decorate with fresh chopped parsley.
Your eggplant dip is ready to serve.
After making this dip it is best to eat it straight away. You can make it a day in advance and store it in the fridge.
Most likely it is possible to store it in the freezer but with ingredients that hold a lot of liquid, it never tastes as good compared to when you make it fresh.
Other dip recipes
If you love a good dip sauce you are in for a treat here on the Tortilla Channel. There are loads of dip recipes here like:
- Healthy guacamole
- Oven-roasted tomato salsa
- Black bean dip
- Homemade salsa restaurant style
- Greek tzatziki
- Ranch dressing
I hope you enjoyed this Greek dip recipe. Have fun making Melitzanosalata!
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Looking for a great dip take a look at this Melitzanosalata a roasted eggplant dip that you can serve as a starter or appetizer. Serve with bread.
- 1 large whole eggplant
- 10 small plum cherry tomatoes
- 2-3 garlic cloves
- 2 tbsp olive oil
- 1 tsp lemon juice
- Salt, to taste
- 2 tbsp chopped fresh parsley
- Preheat oven to 400ºF/200℃
- Cut the eggplant lengthwise 3 to 4 times and add garlic to the cuts. Half the cherry tomatoes
- Put the eggplant on a baking sheet and bake for 45 minutes. Add the tomatoes after 20 minutes as it will take less time to bake the tomatoes
- Take the baking tray out of the oven and let cool. Spoon the inside of eggplant and garlic out of the skin. If possible remove the skin from the tomato as well
- Put both the eggplant and tomatoes In a blender or food processor. Pulse the roasted eggplant and tomato. Then add the olive oil, lemon juice, and salt to the blender. Blend until smooth. Decorate with fresh chopped parsley
- Ready to serve
Calories: 109; Fat: 7.3g; Carbs: 11.1g; Protein: 2.2g;