Recipe

Greek Roasted Eggplant Dip

Mediterranean Delight: Roasted Eggplant Dip with a Greek Twist

4.7 out of 5

Indulge in the flavors of Greece with this authentic Melitzanosalata recipe. This traditional Greek roasted eggplant dip is a delightful blend of smoky eggplant, tangy lemon, and aromatic herbs. Perfect as a dip or spread, it is a must-try for any lover of Greek cuisine.

Dip› Melitzanosalata

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Preparation time

15 minutes

Cooking time

45-50 minutes

Total time

1 hour 15 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan, Gluten-free, Dairy-free, Mediterranean diet

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, Nut-free, Soy-free

Ingredients

2 large eggplants (about 2 pounds / 900g) 2 large eggplants (about 2 pounds / 900g)
3 cloves of garlic, minced 3 cloves of garlic, minced
2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil 1/4 cup extra virgin olive oil
2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
1 tablespoon fresh mint, chopped 1 tablespoon fresh mint, chopped
1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
Salt and pepper, to taste Salt and pepper, to taste

Nutrition

Calories (kcal / KJ): 120 kcal / 502 KJ
Fat: 10g (Saturated Fat: 1g)
Carbohydrates: 8g (Sugars: 4g)
Protein: 2g
Fiber: 4g
Salt: 0.5g

Preparation

1.
Preheat the oven to 400°F (200°C).
2.
Pierce the eggplants with a fork in several places to prevent them from bursting during roasting.
3.
Place the eggplants on a baking sheet and roast in the preheated oven for 45-50 minutes, or until the skin is charred and the flesh is soft.
4.
Remove the eggplants from the oven and let them cool slightly.
5.
Cut the eggplants in half lengthwise and scoop out the flesh into a colander. Allow any excess liquid to drain for about 10 minutes.
6.
Transfer the drained eggplant flesh to a mixing bowl and mash it with a fork until smooth.
7.
Add the minced garlic, lemon juice, olive oil, parsley, mint, red pepper flakes, salt, and pepper to the bowl. Mix well to combine all the ingredients.
8.
Taste and adjust the seasoning if needed.
9.
Cover the bowl and refrigerate the dip for at least 1 hour to allow the flavors to meld together.
10.
Serve chilled with warm pita bread or fresh vegetables.

Treat your ingredients with care...

Eggplants — Make sure to pierce the eggplants with a fork before roasting to prevent them from bursting. This will allow steam to escape and ensure even cooking.

Tips & Tricks

For a smokier flavor, you can grill the eggplants instead of roasting them in the oven.
If you prefer a smoother texture, you can use a food processor to blend the ingredients instead of mashing them with a fork.
Adjust the amount of red pepper flakes according to your spice preference.
Allow the dip to chill in the refrigerator for a few hours or overnight for the best flavor.
Drizzle some extra olive oil on top before serving for an added touch of richness.

Serving advice

Serve the Melitzanosalata chilled as a dip with warm pita bread or as a spread on sandwiches and wraps. Garnish with a sprinkle of fresh herbs and a drizzle of olive oil for an attractive presentation.

Presentation advice

Present the Melitzanosalata in a shallow bowl, garnished with a sprig of fresh mint and a sprinkle of red pepper flakes. Serve alongside a platter of warm pita bread and colorful vegetable crudités for a visually appealing spread.