Melitzanosalata, or Roasted Greek Eggplant Dip, is a delicious appetizer made with grilled eggplant, green onion, olive oil, fresh parsley, and garlic.
This smoky, chunky spread is a staple on every Greek meze table. You can eat it alongside pita bread, fresh vegetables, or as part of a summer platter.
This Greek eggplant dip perfectly captures what I love about Blue Zone cooking – simple ingredients, prepared with care, that nourish both body and soul.
Whether served warm or chilled, this dip is wonderfully light yet deeply satisfying, reminding you that the best dishes often come from the simplest ingredients.
What is the Melitzanosalata?
If you’ve ever been to Greece, you’ve probably seen bowls of this creamy, chunky eggplant dip served as part of a mezze spread surrounded by olives, crusty bread, and feta.
The name Melitzanosalata literally means eggplant salad, but it’s closer to a roasted eggplant dip or spread. The magic starts when you grill or roast the eggplant until the skin turns black and blistered; that’s where the smoky flavor comes from. Once you peel off the charred skin, the inside is soft, silky, and infused with that wonderful smoke.
Then comes the fun part – mashing it together with garlic cloves, olive oil, parsley, and a squeeze of lemon juice or red wine vinegar for a tangy kick.
More from Greek cuisine?
Why you’ll love this Greek food?
- Packed with Mediterranean nutrients, using fresh seasonal ingredients that support long, healthy living.
- Simple to make ahead for gatherings – This is one of those dishes that actually tastes better the next day. You can make it in advance and enjoy your time when guests arrive.
- Rich, smoky flavor and soft, chunky texture feel homemade, comforting, and completely authentic.
Greek Melitzanosalata Recipe Ingredients
Eggplant
This nutrient-rich vegetable is packed with fiber, antioxidants, and vitamins. Choose three firm eggplants; younger ones tend to be less bitter and have fewer seeds.
Garlic
Fresh garlic adds depth and warmth to this Greek eggplant dip. Use two large cloves that you can roast with the eggplants if you prefer a milder note, like garlic confit.
Green Onions
These bring a gentle sharpness and a touch of color. Finely chop three green onions and stir them in at the end to keep their flavor fresh.
Fresh Parsley
A full cup might seem like a lot, but it gives the dip its refreshing lift. Parsley is a true longevity herb, rich in vitamin C and antioxidants.
Red wine Vinegar or Lemon Juice
A splash of acidity brings everything together. Use around 30 grams (2 tablespoons) of lemon juice or red wine vinegar.
Red Bell Pepper
This is my favorite twist. It adds sweetness and color, complementing the smoky eggplant perfectly. I roasted it together with eggplant until the skin blisters, just like the eggplant.
Extra Virgin Olive Oil
This is what makes the texture silky and luxurious. Use a good-quality olive oil, preferably virgin.
For serving, I used a few slices of Kalamata Olives and crumbled feta cheese for an authentic touch.
Smoky eggplant recipe
First step: Grill the Eggplants and Red Bell Pepper
Start by preheating your grill (or gas stove flame) to medium-high heat. Place the eggplants and the red bell pepper directly on the grill, turning them occasionally until the skins are completely charred and blistered on all sides.
This process takes about 20–25 minutes and gives the vegetables their signature smoky flavor. The eggplants should feel soft inside when pressed.
Once done, transfer them to a bowl and cover with a plate or kitchen towel for 10 minutes — the steam makes peeling easier later.
Second Step: Peel and Cool
When the vegetables are cool enough to handle, peel away the blackened skins. Don’t worry if a few bits of char remain — they add extra depth and smoky taste.
Scoop out the eggplant flesh and remove the seeds if there are too many. Let the flesh rest in a colander for 10–15 minutes to drain any excess liquid — this keeps the dip from becoming watery.
Third Step: Chop and Mix
Roughly chop the roasted eggplant and red pepper, then transfer them to a mixing bowl. Add the minced garlic, finely chopped green onions, parsley, lemon juice (or red wine vinegar), and a pinch of salt and black pepper.
Drizzle in the extra virgin olive oil, and gently toss everything together until well combined. You can also use a food processor for a smoother consistency, but I love keeping it chunky — it feels more rustic and homemade.
Fourth Step: Adjust the Flavor
This step is where you make it your own. Taste it and add more lemon juice for brightness, olive oil for richness, or salt and pepper if it needs more punch. If you like, sprinkle a bit of smoked paprika for extra depth.
The key is balance — tangy, garlicky, and smoky all at once.
Fifth Step: Chill and Serve
Let the dip sit for at least 30 minutes before serving so the flavors can meld. You can serve it slightly warm or chilled, depending on your preference.
Transfer to a serving bowl, drizzle with a little more olive oil, and garnish with Kalamata olives, fresh parsley, and a few crumbles of feta cheese.
Serve with warm pita, crusty bread, or fresh veggies.
Tips for the Best Greek Eggplant Dip
Don’t skip the char — it’s what makes this dish special.
Add the garlic when the eggplant is still warm, it’ll mellow slightly while keeping that lovely bite.
Want more complexity? Mix in a bit of smoked paprika or a spoon of baba ghanoush for a twist.
How to serve this eggplant dish as mezze?
I like serving this Greek eggplant dip in a simple bowl, nothing fancy, just rustic and generous. A drizzle of olive oil on top, a sprinkle of fresh parsley, and maybe a few Kalamata olives or some crumbled feta make it instantly inviting.
It’s wonderful as part of a mezze spread, surrounded by other small Mediterranean dishes. A bowl of hummus, marinated olives, roasted vegetables, and warm pita or crusty bread to scoop it all up. Add a glass of Greek mountain tea, and you’ve got yourself the perfect slow afternoon meal — the kind people in the Blue Zones love to share.
You can also spoon it over grilled fish, serve it alongside stuffed vegetable, or spread it on sandwiches for a quick, flavorful lunch.
Can I make melitzanosalata ahead of time?
That is the best part. You can make it ahead of time. It keeps beautifully in the fridge for 3–4 days, and the flavors actually deepen overnight, becoming even more balanced and mellow — a dish that, like all good things, gets better with a little time.
Chunky Melitzanosalata – Greek Eggplant dip
Ingredients
- 3 eggplants large
- 2 cloves garlic large, minced
- 3 green onions finely chopped
- 1 cup chopped fresh parsley packed more for garnish
- Salt and black pepper
- 30 g red wine vinegar or lemon
- 1 red bell pepper
- ¼ cup olive oil extra virgin
garnish
- 6 pieces Kalamata olives pitted, sliced, for garnish (optional)
- Feta cheese optional
Instructions
- Start by preheating your grill (or gas stove flame) to medium-high heat. Place the eggplants and the red bell pepper directly on the grill, turning them occasionally until the skins are completely charred and blistered on all sides.3 eggplants, 1 red bell pepper
- This process takes about 20–25 minutes and gives the vegetables their signature smoky flavor. The eggplants should feel soft inside when pressed.
- Once done, transfer them to a bowl and cover with a plate or kitchen towel for 10 minutes — the steam makes peeling easier later.
- When the vegetables are cool enough to handle, peel away the blackened skins. Don’t worry if a few bits of char remain — they add extra depth and smoky taste.
- Scoop out the eggplant flesh and remove the seeds if there are too many. Let the flesh rest in a colander for 10–15 minutes to drain any excess liquid — this keeps the dip from becoming watery.
- Roughly chop the roasted eggplant and red pepper, then transfer them to a mixing bowl. Add the minced garlic, finely chopped green onions, parsley, lemon juice (or red wine vinegar), and a pinch of salt and black pepper.2 cloves garlic, 3 green onions finely chopped, 1 cup chopped fresh parsley packed, Salt and black pepper, 30 g red wine vinegar
- Drizzle in the extra virgin olive oil, and gently toss everything together until well combined. You can also use a food processor for a smoother consistency, but I love keeping it chunky — it feels more rustic and homemade.¼ cup olive oil
- This step is where you make it your own. Taste it and add more lemon juice for brightness, olive oil for richness, or salt and pepper if it needs more punch. If you like, sprinkle a bit of smoked paprika for extra depth.
- The key is balance — tangy, garlicky, and smoky all at once.
- Let the dip sit for at least 30 minutes before serving so the flavors can meld. You can serve it slightly warm or chilled, depending on your preference.
- Transfer to a serving bowl, drizzle with a little more olive oil, and garnish with Kalamata olives, fresh parsley, and a few crumbles of feta cheese.6 pieces Kalamata olives, Feta cheese
