📝 About This Recipe
Transport your senses to a seaside taverna with this authentic Melitzanosalata, a cornerstone of Greek meze culture. Unlike its creamy Middle Eastern cousin Baba Ganoush, this rustic dip celebrates the chunky texture of fire-roasted eggplants combined with the sharp bite of garlic and the brightness of fresh lemon. It is a masterclass in simplicity, where the quality of the olive oil and the deep, smoky char of the skins create a sophisticated flavor profile that is both earthy and refreshing.
🥗 Ingredients
The Roasted Base
- 3 large Globe Eggplants (firm, shiny, and heavy for their size)
- 2-3 cloves Garlic (finely minced or pressed into a paste)
The Emulsion
- 1/3 cup Extra Virgin Olive Oil (high quality, Greek Koroneiki variety preferred)
- 2-3 tablespoons Fresh Lemon Juice (adjusted to taste)
- 1 teaspoon Red Wine Vinegar (adds a necessary acidic depth)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Fresh Aromatics and Garnish
- 1/4 cup Flat-Leaf Parsley (finely chopped, plus extra for garnish)
- 5-6 pieces Kalamata Olives (pitted and halved for garnish)
- 2 tablespoons Red Onion (very finely minced)
- 2 tablespoons Walnuts (toasted and crushed (optional for texture))
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). If you have a gas stove, you can char the eggplants directly over the flame first for extra smokiness, but the oven method is the standard for even cooking.
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2
Wash the eggplants and pat them dry. Using a fork, prick the eggplants 5-6 times all over to allow steam to escape during roasting and prevent them from bursting.
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3
Place the eggplants on a parchment-lined baking sheet. Roast for 45-50 minutes, turning them halfway through, until the skin is charred and wrinkled, and the flesh feels very soft when pressed with a spoon.
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4
Remove the eggplants from the oven and immediately place them in a large bowl. Cover the bowl tightly with plastic wrap for 10 minutes; the steam will help loosen the skins.
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5
Carefully peel away the charred skin while the eggplants are still warm. Discard the stems and skins. If there are large pockets of seeds, you can gently scrape some away, though it is not strictly necessary.
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6
Place the eggplant flesh in a colander set over a bowl. Let it drain for 15-20 minutes. This is a crucial step to ensure your dip isn't watery.
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7
Transfer the drained eggplant to a wooden cutting board. Using a sharp knife, roughly chop the eggplant into a coarse pulp. Authentic Melitzanosalata should have texture, so avoid using a food processor.
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8
Place the chopped eggplant into a clean mixing bowl. Add the minced garlic, red onion, and chopped parsley.
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9
Slowly drizzle in the extra virgin olive oil while stirring constantly with a wooden spoon to create a light emulsion.
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10
Stir in the lemon juice, red wine vinegar, salt, and pepper. Taste and adjust the acidity or salt as needed.
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11
Cover and refrigerate for at least 1 hour before serving. This allows the garlic and smoky flavors to meld beautifully.
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12
To serve, transfer to a shallow bowl, create a well in the center with a spoon, and fill with an extra drizzle of olive oil. Garnish with Kalamata olives and a sprinkle of fresh parsley.
💡 Chef's Tips
For the best smoky flavor, char the eggplant skins over an open gas flame for 5 minutes before finishing them in the oven. Always chop by hand rather than blending; a food processor turns the eggplant into a gummy paste, losing the rustic charm. If your garlic is very sharp, soak the minced cloves in the lemon juice for 5 minutes before adding to the dip to mellow the bite. Ensure the eggplant is thoroughly drained in a colander; excess moisture is the enemy of a rich, velvety Melitzanosalata. Use the highest quality Greek olive oil you can find, as its peppery notes are a primary flavor component.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or thick slices of crusty sourdough brushed with olive oil. Pair with a crisp, chilled glass of Assyrtiko wine or a traditional Ouzo on ice. Include it as part of a meze platter alongside salty Feta cheese, Dolmades, and Tzatziki. Use it as a sophisticated topping for grilled lamb chops or roasted chicken skewers. Serve with crunchy cucumber spears and radish slices for a low-carb, gluten-free appetizer option.