📝 About This Recipe
Transport your senses to a seaside taverna in the Cyclades with this authentic Melitzanosalata. This rustic, chunky relish celebrates the transformation of humble globe eggplants into a creamy, smoky masterpiece infused with pungent garlic, bright lemon, and premium Greek olive oil. Unlike a smooth purée, this traditional version focuses on texture and a deep char that provides a sophisticated depth of flavor unmatched by any store-bought dip.
🥗 Ingredients
The Vegetables
- 3 large Globe Eggplants (firm and shiny, approximately 2 lbs total)
- 1 medium Red Bell Pepper (optional, for a hint of sweetness)
- 3-4 pieces Garlic Cloves (finely minced or pressed into a paste)
- 2 tablespoons Red Onion (very finely minced)
The Emulsion
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed Greek oil preferred)
- 2-3 tablespoons Fresh Lemon Juice (adjust to taste for acidity)
- 1 teaspoon Red Wine Vinegar (for a sharp, traditional finish)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Freshly Ground Black Pepper
Herbs and Garnish
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 6-8 pieces Kalamata Olives (whole or halved for garnish)
- 1/4 cup Feta Cheese (crumbled, optional garnish)
- 1 pinch Dried Oregano (Greek wild oregano if possible)
👨🍳 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 bell pepper. Using a fork, prick the eggplants in several places to allow steam to escape during roasting.
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3
Place the whole eggplants and red pepper 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
Remove the vegetables from the oven. Immediately place the eggplants in a bowl and cover with plastic wrap for 10 minutes; the steam will make them easier to peel.
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5
Slice the eggplants in half lengthwise. Use a spoon to scrape out the soft, smoky flesh, discarding the charred skins and any large, tough seed pockets.
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6
Place the eggplant flesh in a colander set over a bowl and let it drain for 15 minutes. This step is crucial to prevent a watery relish.
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7
If using the red pepper, peel off the charred skin, remove seeds, and mince the flesh very finely.
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8
Transfer the drained eggplant to a large wooden cutting board. Using a sharp knife, chop the flesh repeatedly until it reaches a chunky, pulpy consistency. Avoid using a food processor, as it will make the dip too gummy.
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9
Move the chopped eggplant to a mixing bowl. Stir in the minced garlic, finely diced red onion, and the minced red pepper.
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10
Slowly drizzle in the extra virgin olive oil while stirring constantly with a wooden spoon to create a light emulsion.
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11
Add the lemon juice, red wine vinegar, salt, and pepper. Fold in the fresh parsley.
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12
Taste and adjust seasoning. You may want more lemon for brightness or more salt to counteract the eggplant's natural bitterness.
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13
Cover and refrigerate for at least 1 hour before serving. This allows the garlic and smoky flavors to meld beautifully.
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14
To serve, spread the relish in a shallow bowl. Create a well in the center, drizzle with a bit more olive oil, and top with Kalamata olives, a sprinkle of feta, and a pinch of dried oregano.
💡 Chef's Tips
For the best flavor, char the eggplant over an open gas flame or charcoal grill for 5 minutes before finishing in the oven. Always drain the eggplant flesh in a colander; excess moisture is the enemy of a rich Melitzanosalata. Use a wooden spoon to mix the salad; some purists believe metal spoons can react with the eggplant and alter the color. If you find the raw garlic too sharp, sauté it briefly in a teaspoon of olive oil before adding it to the mixture. Store leftovers in an airtight container in the fridge for up to 3 days; the flavor often improves on the second day.
🍽️ Serving Suggestions
Serve at room temperature with warm, grilled pita bread or crusty sourdough slices. Pair with a crisp, chilled glass of Assyrtiko or a dry Rosé to cut through the richness of the olive oil. Use as a vibrant condiment alongside grilled lamb chops or souvlaki skewers. Include it as a centerpiece in a Meze platter featuring dolmades, tzatziki, and roasted peppers. Serve with crunchy cucumber spears and radish slices for a gluten-free, low-carb appetizer option.