Encapsulate the essence of Greek cooking with this traditional Greek melitzanosalata recipe! A flavourful Greek eggplant dip, which is the perfect addition to your meze platter, a delicious side for a meaty dish or just on its own! This is the simplest, no fuss version of the traditional Greek melitzanosalata recipe with only three very simple, straightforward steps to follow.
When preparing this traditional Greek melitzanosalata recipe, make sure you use some fresh aubergines and give them enough time to bake until soft and cooked throughout. If rushed, the aubergines can be quite bitter and the aubergine skin will not have had a chance to infuse the flesh with its light, smoky flavor.
Baking the eggplants will take about 50-60 minutes, depending on the size of the eggplants, so if you are in a rush you can bake them sliced (as explained in the recipe below).
For a different twist to this traditional Greek melitzanosalata recipe, try adding some crumbled feta (50-60g/2oz), which will give it a creamier look and a more intense, salty, Mediterranean flavour.
For the traditional Greek melitzanosalata recipe, the eggplants are added either diced, which gives more homely touch or all the ingredients are pulsed together, until smooth and creamy. Both alternatives are delicious, so it’s up to you to decide!
This traditional Greek eggplant dip (melitzanosalata) is best served with some crusty bread or homemade pitas and also as part of a meze platter with some spicy feta cheese dip. Enjoy!
Capture the essence of Greek cooking with this traditional Greek melitzanosalata (eggplant dip) recipe. This is the simplest, no fuss version of the traditional Greek melitzanosalata recipe with only three very simple, straightforward steps to follow.
To prepare this super easy melitzanosalata recipe (Greek eggplant dip), start by baking the eggplants in a preheated oven at 200C. You could either bake them whole or sliced in half length-wise, depending on how much time you’ve got to bake them. If you choose to bake them whole, use a fork to make some wholes on the aubergines, place on a tray and bake for about 1 hour.
For this melitzanosalata recipe you need to use only the flesh of the eggplants. Peel the eggplants and dice the pulp.
Place the pulp and the remaining ingredients in a large bowl and vigorously mix with a wooden spoon. (If you prefer your melitzanosalata to have a creamier texture, then add the ingredients in a blender or food processor and pulse, adding the olive oil gradually on a steady stream. Alternatively mash the eggplants using a fork). Let the melitzanosalata (Greek eggplant dip) cool down and put in the fridge to allow the flavours to mingle.
Serve the melitzanosalata in a small bowl garnished with a whole black olive. Enjoy!
Thank you for this simple to make eggplant dip! I have made it with the lady of eggplants on our plant and now realize that we can’t have it all just now ….once it’s all prepared , can I freeze it for a a couple weeks ? Thank you in advance , cheers A
Antoinette,
I wouldn’t freeze anything with such a high water content. You could gift some leftovers to a neighbor. The recipe can be halved in the future.
So Happy to find you… As I love Greek food… many years eating in Malibu at Taverna Tony,
Your food,is such a great reminder of the flavours I had enjoyed , now I live in Bali , and have missed the quality that you have captured,,that I can now enjoy here
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Thank you for this simple to make eggplant dip! I have made it with the lady of eggplants on our plant and now realize that we can’t have it all just now ….once it’s all prepared , can I freeze it for a a couple weeks ? Thank you in advance , cheers A
Antoinette,
I wouldn’t freeze anything with such a high water content. You could gift some leftovers to a neighbor. The recipe can be halved in the future.
I made this with one eggplant in an Air Fryer. Did it the rustic way, just chopped. Fantastic! Ate the whole bowl for lunch. Thanks so much!
Very good, Love it!!!
So Happy to find you… As I love Greek food… many years eating in Malibu at Taverna Tony,
Your food,is such a great reminder of the flavours I had enjoyed , now I live in Bali , and have missed the quality that you have captured,,that I can now enjoy here