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Greek Eggplant Dip – Melitzanosalata

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
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Author OliveTomato.com


  • 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


  • 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.


Serving: 2g