🍆 Melitzanosalata
Melitzanosalata is a Greek eggplant dip made from aubergines roasted until the skin chars, then mashed with garlic, lemon juice, olive oil and parsley. It is smoky, creamy and fresh, with a gentle bite from the raw garlic. It is served as part of a meze spread with grilled meats, vegetables or as a dip.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 2 large eggplants (about 800 g)
- 2 cloves garlic, crushed
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 3 tbsp chopped parsley
- salt and pepper
Method
- Roast the eggplants whole over a gas flame, under a grill or at 230 °C for 35–40 minutes until the skin is charred and the flesh collapses.
- Let them cool in a colander, then peel and drain off the bitter juices.
- Chop the flesh finely or mash with a fork.
- Stir in the garlic, lemon juice, olive oil, parsley, salt and pepper; chill before serving.
How to make it lighter
- Use 1–2 tbsp olive oil instead of 3; 1 tbsp oil ≈ 120 kcal.
- Dip raw vegetables such as cucumber, pepper and carrot.
- Add more lemon and garlic for flavour rather than extra oil.
History
Smoky aubergine dips are made all around the eastern Mediterranean, from Greek melitzanosalata to Turkish patlıcan salatası and Levantine baba ghanoush. In Greece it is a standard meze in tavernas and home kitchens, and each region has its own balance of garlic, lemon and oil.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →