Melitzanosalata (Roasted Eggplant Dip)

Name: Melitzanosalata (Roasted Eggplant Dip)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 large eggplants; 2 garlic cloves, minced; 2 tbsp fresh lemon juice; 1/4 cup extra-virgin olive oil; 2 tsp red wine vinegar; 2 tbsp fresh flat-leaf parsley, finely chopped; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground; 1/4 cup red onion, finely diced

A smoky Greek eggplant dip made by roasting eggplants until charred, then blending with garlic, lemon, and olive oil into a silky spread. Serve with warm pita or crusty bread.

55 minEasyServes 6110 cal/serving

GreekAppetizerOvenVeganMediterraneanLow CarbGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

2 large eggplants
2 garlic cloves, minced
2 tbsp fresh lemon juice
1/4 cup extra-virgin olive oil
2 tsp red wine vinegar
2 tbsp fresh flat-leaf parsley, finely chopped
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground
1/4 cup red onion, finely diced

Instructions

1

Preheat oven to 450°F. Line a baking sheet with foil.
2

Pierce each of the 2 large eggplants several times with a fork, then place on the prepared baking sheet. Roast for 40-45 minutes, turning once halfway, until the skin is charred and the flesh is very soft and collapsing.
3

Remove from oven and let cool for 10 minutes. Cut each eggplant in half lengthwise and scoop the flesh into a colander. Let drain for 5 minutes to remove excess liquid.
4

Transfer the drained eggplant flesh to a bowl. Using a fork, mash roughly - some texture is desirable. Stir in 2 minced garlic cloves, 2 tbsp fresh lemon juice, 2 tsp red wine vinegar, 1/4 cup finely diced red onion, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
5

Drizzle in 1/4 cup extra-virgin olive oil while stirring continuously. Fold in 2 tbsp finely chopped fresh flat-leaf parsley. Taste and adjust seasoning.
6

Transfer to a serving bowl, drizzle with a little extra olive oil, and serve at room temperature or chilled.

Questions

Can I make Melitzanosalata (Roasted Eggplant Dip) ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Melitzanosalata (Roasted Eggplant Dip)?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Cook this free in the app

Textual Chef is 4,504 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.