Chunky Melitzanosalata - Greek Eggplant dip
Melitzanosalata, or Roasted Greek Eggplant Dip, is a delicious appetizer made with grilled eggplant, green onion, olive oil, fresh parsley, and garlic.
Servings: 4 people
Calories: 141kcal
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
Video
Notes
Serve with warm pita, crusty bread, or fresh veggies.
Nutrition
Serving: 100g | Calories: 141kcal | Carbohydrates: 3g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 26mg | Sodium: 281mg | Sugar: 2g