Melitzanosalata (Greek Eggplant Dip)

Melitzanosalata is one of the tastiest Greek Appetizers made from pureed, oven baked, eggplant mixed with garlic, olive oil, lemon and Greek yogurt, then sprinkled with chives. It is perfect paired with Greek Tiropita. We learned how to make it during our culinary adventures in Athens last year.

What is Melitzanosalata?

Melitzanasalata is a traditional Greek appetizer that is served in tavernas throughout Greece. It is often served as part of a Greek Mezze (or appetizer plate), served family style for the whole table. It is a healthy and flavorful dip that you will love making again and again.

An exact translation of the Greek word melitzanosalata is “eggplant salad”. “Melitzano” means eggplant in Greek and “Salata” means salad.

What is the difference between Melitzanosalata and baba ghanoush?

The big difference between melitzanosalata and baba ghanoush is that baba ghanoush has tahini mixed in. Both are crazy delicious.

To make Melitzanosalata you will need 5 simple ingredients

• Eggplant
• Fresh garlic
• Greek yogurt
• Olive oil
• Fresh chives

How to make the Melitzanosalata roasted eggplant dip

My best friend growing up was Greek and Hugo and I have adored our travel adventures in Greece. We can’t wait to go back and learn more about Greek cooking and culinary traditions as soon as we can.

How to make melitzanosalata step by step

• Step 1 – Preheat oven to 480°F (250°C).
• Step 2 – Cut the eggplant in half lengthwise.
• Step 3 – Bake for 40 minutes.
• Step 4 – Remove from oven and leave to cool.
• Step 5 – Remove the skin of the eggplant and mix the inside of the eggplant with the garlic, yogurt and olive oil.
• Step 6 – Add salt and black pepper to taste and sprinkle with freshly chopped chives.

Make this dip your own

If you’d like to mix things up a little, don’t hesitate to add your own signature twist to this classic Greek recipe. Below are some customization ideas!

• Mix in some feta – everything tastes more delicious mixed with this Heavenly cheese, doesn’t it?
• Add roasted peppers – they would be so delicious added to this dip.
• Top with olives – green or black, either would be delicious. (We learned all about the different Greek olives in this Athens Food Tour).

Should you peel your eggplants before roasting them?

No! Once they are baked, you will be able to peel the skin off. Avoid mixing the skin into the dip because it will change the flavor and texture of the end result.

Can I freeze melitzanosalata?

Yes, although we don’t recommend it. Honestly, the recipe is so easy to make and most of the time needed for the recipe is hands off when the eggplant is in the oven, so it is better to make it when you plan to eat it. Plus, thawing the dip may cause it to be a bit watery when served.

What can I serve with this roasted eggplant dip?

There are lots of options (and I go into more detail when I explain how to put together a mezze platter below).

• Serve with other Greek appetizers.
• Serve with chopped up raw veggies.
• Serve with baguette or your favorite bread.
• Serve with pita chips or flatbread.

Can you make melitzanosalata in advance?

You could, but as I said earlier, I wouldn’t recommend it. For best results, make the dip when you plan to serve it. You will be happy you did!

Enjoy this dip as part of a Mezze platter!

To make a beautiful Greek mezze platter, serve with some or all of the dishes listed below :

• Tiropita
• Tzatziki
• Tirosalata
• Saganaki
• Taramasalata
• Skordalia
• Hummus
• Pita Chips
• Chopped carrots
• Kalamata black olives

More Tasty Appetizers

• Easy Salmon Mousse
• Nicaraguan Guacamole
• Breaded Mushrooms
• Oven Baked Chicken Kabobs
• Pinwheel Sandwiches

Melitzanosalata is…

The perfect combination of garlic, olive oil, lemon and Greek yogurt. It’s also vegetarian.

Pin for later!

Print Retry later