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Melitzanosalata

Serves 4 to 6 Salad vegetarian, Salads

Melitzanosalata

Melitzanosalata, a beloved dish across Greece, finds its roots in the kitchens of both bustling tavernas and quiet family homes. This eggplant dip is a staple on Greek tables, often enjoyed as a meze alongside a spread of small plates. Every Greek cook has their own touch, but the essentials remain constant: generous olive oil, a squeeze of lemon, and salt measured by instinct.

The taste is a creamy marriage of smoky eggplant and sharp garlic, with olive oil providing a silky richness. The lemon juice cuts through with a bright tang, while a sprinkle of parsley adds a fresh note. This dish should feel luscious yet light, the eggplant's softness contrasting with a hint of peppery bite. Serve it with crusty bread or pita for scooping, allowing each mouthful to capture the essence of Greek hospitality.

Ingredients

  • 3large eggplants
  • 2 clovesgarlic
  • 80 mlolive oil
  • 2 tbsplemon juice
  • 1 tbspparsley
  • to tastefine sea salt and black pepper

Method

  1. Preheat your oven to 200°C (390°F). Wash the 3 large eggplants and pierce them several times with a fork to prevent them from bursting during roasting. Place them on a baking sheet lined with parchment paper and roast in the oven until the skins are charred and the flesh feels soft when pressed, about 40-50 minutes. The eggplants should collapse slightly and have a smoky aroma.
  2. While the eggplants are roasting, prepare the other ingredients. Peel and finely mince 2 cloves of garlic. Set aside. Chop 1 tablespoon of fresh parsley finely and set aside as well.
  3. Once the eggplants are roasted, remove them from the oven and let them cool until they can be handled comfortably. Cut them open lengthwise and scoop out the flesh with a spoon, discarding the charred skins. Place the eggplant flesh in a large mixing bowl.
  4. Add the minced garlic to the bowl with the eggplant. Pour in 80 ml of olive oil and 2 tablespoons of lemon juice. Use a fork or potato masher to mix and mash the ingredients together until you achieve a chunky, yet cohesive texture. The mixture should be creamy but still have some texture from the eggplant.
  5. Season the mixture with fine sea salt and black pepper to taste. Stir in the chopped parsley, ensuring it is evenly distributed throughout the mixture. Taste and adjust the seasoning if necessary, adding more lemon juice or salt as desired.
  6. Transfer the melitzanosalata to a serving dish. Drizzle a little more olive oil on top for added richness and garnish with a few parsley leaves if desired. Serve immediately with fresh bread to mop up the delicious juices, enjoying the balance of smoky eggplant, tangy lemon, and aromatic garlic.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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