Greek Eggplant Dip MelitzanosalataSummer it seems has come to an end here in Athens, rain, thunderstorms and cloudy skies are sending a clear message, even though just a couple of days ago we were at the beach. It seems fitting to share one last summery recipe for the year, and that is melitzanosalata, basically an eggplant dip, Greek style. This version is simple both in preparation and ingredients, You simply bake the eggplant in the oven, no need for grilling.

We usually order this at restaurants and spread on bread. It is great to serve with rusks or pita and you can also use it as a spread on sandwiches. In Greece there are several versions of this dip and some include yogurt, lemon and walnuts, so you may encounter a creamier or whiter style. This recipe is done all by hand and no mixer or food processor is required.

Eggplant, as I’ve said before is one of those vegetables that is rich in soluble fiber which is the type of fiber that lowers cholesterol, along with the olive oil and garlic which are great sources of antioxidants and the good fat, this dip is definitely heart healthy, so, eat up with guilt-free!

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Greek Eggplant Dip – Melitzanosalata

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Slow roasted eggplant comes together with olive oil and a touch of garlic and the result is delicious and healthy.
Course: Appetizer, dip, vegan
Cuisine: Greek, Mediterranean, Vegan
Author: Elena Paravantes
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Ingredients

  • 1 pound eggplant
  • 1 red pepper (not spicy)
  • 1 garlic clove minced
  • 1 ½ tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon salt
  • 1 handful of parsley chopped

Instructions

  • Preheat oven at 400 degrees Fahrenheit (200 Celsius).
  • Puncture eggplant and pepper with a fork and place on a pan. Roast for about an hour until soft.
  • Remove from oven and let cool until you can handle them. Cut and scoop out the inside of the eggplant.
  • Empty on flat plate and smash with a fork for a few minutes, until blended.
  • Dice the pepper and add to the eggplant and mix well.
  • Place mixture in a bowl and add the garlic and parsley. Than add the olive oil, mixing well so that it is absorbed.
  • Add the vinegar and mix well. Taste and add salt as needed.
  • Cover and let it sit in the refrigerator for at least one hour before serving.
Nutrition Facts
Greek Eggplant Dip – Melitzanosalata
Serving Size
 
2 g
Amount per Serving
Calories
0
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE? Leave a comment or share on instagram and mention @greekdiet
Photo by Elena Paravantes

Elena Paravantes, RDN is a Registered Dietitian Nutritionist, Writer and consultant specializing in the Mediterranean Diet and Cuisine. She has been active as a clinician, consultant and lecturer for 20 years, both in the U.S. and Greece. An expert on the Greek Mediterranean Diet, her interviews and articles have been published in many publications including CNN, U.S. News and World Report, Prevention, NPR, and Shape. Elena has collaborated with a number of organizations including Loyola University, Yale University, University of Missouri, Louisiana State University, and the American College of Greece.

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4 Comments

  1. Kim French says:

    I really want to try this, but all I have is frozen diced eggplant. Anyway I can cook it to make it work in this recipe?

    Reply

  2. This looks very appetizing. What vegetable dippers would you suggestion?

    We’ve been hearing about the terrible wildfires going on in Greece. We hope you and all your family are safe!

    Reply
  3. Katina Vaselopulos says:

    Your melitzanosalata looks and reads delicious! 🙂
    I love it and make it all the time.
    Next time, I will include a roasted pepper.

    Reply