📝 About This Recipe
Transport your senses to a seaside taverna with this authentic Melitzanosalata, a rustic Greek eggplant dip that celebrates simplicity and soul. Unlike its creamy Middle Eastern cousin Baba Ganoush, this version focuses on the chunky, hand-chopped texture of fire-roasted eggplants infused with high-quality olive oil and zesty lemon. It is a vibrant, smoky, and garlicky masterpiece that captures the true essence of Mediterranean summer dining.
🥗 Ingredients
The Base
- 3 large Italian Eggplants (firm, shiny, and heavy for their size)
- 2-3 cloves Garlic (finely minced or pressed into a paste)
Emulsion & Seasoning
- 1/3 cup Extra Virgin Olive Oil (use the highest quality Greek oil available)
- 2-3 tablespoons Fresh Lemon Juice (adjusted to taste for acidity)
- 1 teaspoon Red Wine Vinegar (adds a traditional sharp depth)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Herbs & Texture
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped, stems removed)
- 2 tablespoons Red Onion (very finely minced)
- 1/4 cup Walnuts (toasted and crushed (optional for texture))
Garnish
- 5-6 pieces Kalamata Olives (pitted and halved)
- 2 pieces Fresh Parsley Sprigs (for decoration)
- 1 pinch Paprika (sweet or smoked for color)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). If you have a gas stove, you can char the eggplant skins directly over the flame first for extra smokiness.
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2
Wash the eggplants and pat them dry. Use a fork to prick the skin of each eggplant in several places to allow steam to escape during roasting.
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3
Place the eggplants on a parchment-lined baking sheet. 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 creates steam that makes peeling much easier.
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5
Once cool enough to handle, slice the eggplants open lengthwise. Use a spoon to scrape out the soft, creamy flesh, discarding the charred skins.
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6
Place the eggplant flesh in a colander over a bowl and let it drain for 15 minutes. This is crucial to prevent a watery dip.
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7
Transfer the drained eggplant to a large wooden cutting board. Using a sharp knife, chop the flesh repeatedly until you achieve a chunky yet spreadable consistency. Do not use a food processor!
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8
Move the chopped eggplant to a clean mixing bowl. Stir in the minced garlic, finely diced 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 incorporate.
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10
Add the lemon juice, red wine vinegar, salt, and pepper. Mix well and taste, adjusting the salt or lemon as needed.
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11
Fold in the crushed toasted walnuts if using; they provide a wonderful traditional crunch found in northern Greek variations.
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12
Cover and refrigerate for at least 1 hour before serving. This allows the garlic and smoky flavors to meld beautifully.
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13
To serve, spread the dip in 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 parsley.
💡 Chef's Tips
For the best flavor, roast eggplants over an open gas flame or charcoal grill until the skin is blackened before finishing in the oven. Avoid the food processor at all costs; a hand-chopped texture is the hallmark of an authentic Melitzanosalata. If your eggplants have many seeds, try to scrape out the largest clusters as they can sometimes be bitter. Always use fresh lemon juice rather than bottled for that essential Mediterranean brightness. Make this a day in advance; the flavors intensify significantly after 24 hours in the fridge.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or thick slices of crusty sourdough bread. Pairs beautifully with a chilled glass of Assyrtiko or a light, crisp Rosé. Include it as part of a larger Mezze platter alongside Hummus, Tzatziki, and Dolmades. Use it as a healthy, flavorful condiment for grilled lamb chops or roasted chicken. Serve alongside salty Feta cheese and sliced cucumbers for a light, refreshing snack.