📝 About This Recipe
Transport your senses to a sun-drenched taverna on the Cyclades with this authentic Melitzanosalata. Unlike its creamier cousins, this traditional Greek dip celebrates the rustic texture of hand-chopped, fire-roasted eggplants infused with high-quality extra virgin olive oil and a bright punch of lemon. It is a naturally dairy-free masterpiece that balances deep smokiness with the sharp bite of garlic and fresh parsley.
🥗 Ingredients
The Star Produce
- 3 large Italian Eggplants (firm, shiny, and heavy for their size)
- 2 cloves Garlic (finely minced or pressed into a paste)
- 2 tablespoons Red Onion (very finely minced)
Emulsion and Seasoning
- 1/3 cup Extra Virgin Olive Oil (use a high-quality Greek Koroneiki oil if possible)
- 2-3 tablespoons Fresh Lemon Juice (adjust to taste for acidity)
- 1 teaspoon Red Wine Vinegar (adds a necessary depth of tang)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Freshly Ground Black Pepper
Herbs and Garnish
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped, plus extra for garnish)
- 6-8 pieces Kalamata Olives (pitted and halved for topping)
- 1 pinch Dried Oregano (Greek wild oregano is best)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). If you have a gas stove, you can char the skins directly over the flame first for extra smokiness.
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2
Wash and dry the eggplants. Using a fork, prick the eggplants 5-6 times all over to allow steam to escape during roasting.
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3
Place the eggplants on a baking sheet lined with parchment paper. Roast for 40-50 minutes, turning halfway through, until the skins are charred and wrinkled, and the flesh feels very soft when pressed.
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4
Immediately transfer the hot eggplants to a large bowl and cover tightly with plastic wrap for 10 minutes. This 'steaming' phase makes peeling effortless.
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5
Carefully peel away the charred skins and discard. Remove the green caps.
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6
Place the eggplant flesh in a colander over a bowl for 15 minutes. Press gently with a spoon to drain excess bitter juices; this ensures a thick, non-watery dip.
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7
Transfer the drained eggplant to a large wooden cutting board. Using a sharp knife, chop the flesh into a rough or fine dice depending on your preference (authentic Melitzanosalata should have some texture, not be a pureed paste).
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8
Place the chopped eggplant into a clean mixing bowl. Add the minced garlic and finely diced red onion.
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9
While whisking the eggplant mixture with a fork, slowly drizzle in the extra virgin olive oil, allowing the flesh to absorb the oil and become luscious.
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10
Stir in the lemon juice, red wine vinegar, sea salt, and black pepper.
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11
Fold in the finely chopped parsley until well combined.
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12
Taste and adjust seasoning. You may want more lemon for brightness or more salt to bring out the smokiness.
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13
Cover and refrigerate for at least 1 hour before serving. This allows the garlic and smoky flavors to marry beautifully.
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14
To serve, spread the dip in a shallow bowl, create a well with a spoon, and drizzle with a little more olive oil. Garnish with Kalamata olives and a sprinkle of fresh parsley.
💡 Chef's Tips
For the best flavor, roast the eggplants over an open flame (gas burner or BBQ) until the skin is blackened before finishing in the oven. Avoid using a food processor; hand-chopping creates the iconic 'village-style' texture that defines this dish. If your eggplants have many seeds, try to scrape out the largest clusters after roasting to ensure a smoother mouthfeel. Always use fresh lemon juice rather than bottled; the citrus brightness is the key counterpoint to the smoky eggplant. Let the dip sit at room temperature for 15 minutes before serving to let the olive oil flavors bloom.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or crusty sourdough slices rubbed with a garlic clove. Pair with a crisp, chilled glass of Assyrtiko wine or a traditional Ouzo on ice. Include it as part of a meze platter alongside dolmades, hummus, and roasted peppers. Use it as a flavorful, dairy-free condiment for grilled lamb skewers or roasted chicken. Serve alongside crunchy cucumber spears and radish slices for a low-carb dipping option.