StartersDifficulty: easy
Melitzanosalata (Greek Eggplant Dip)
Roasted eggplant mashed with garlic, olive oil and vinegar — Greece's smokier, garlickier answer to baba ghanoush, with no tahini in sight.
15
Prep Time
40
Cook Time
4
Servings
Ingredients
Instructions
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1Roast the whole eggplants at 220°C (or over flame) until collapsed and blackened — 40 minutes in the oven.
2Drain the flesh in a colander 15 minutes, then chop it fine with a knife — Greeks chop, never blend, to keep texture.
3Mix with garlic, vinegar, olive oil and salt. Rest 30 minutes for the garlic to mellow. Finish with parsley and olives.
Chef's Tip
- Vinegar instead of lemon is the Greek signature — it sharpens the smoke without the fruitiness lemon brings.
More tips ↓Show less ↑
- Chopping by hand keeps fibrous pieces; a blender turns it into a beige baby-food purée.
- Resting 30 minutes is when the raw garlic bite settles into the background — eat it early and it fights the eggplant.
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