Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 large eggplants (about 2 lb / 900 g total)
- 3 garlic cloves, minced
- 3 tbsp fresh lemon juice
- 1/4 cup extra-virgin olive oil, plus more to serve
- 2 tbsp finely chopped red onion or shallot
- 2 tbsp finely chopped fresh flat-leaf parsley, plus more to garnish
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1–2 tsp red wine vinegar (optional, to taste)
- Pinch red pepper flakes or 1/4 tsp smoked paprika (optional)
Do This
- 1. Heat oven to 450°F (230°C). Prick eggplants all over with a fork and place on a foil-lined baking sheet.
- 2. Roast 30–35 minutes, turning once or twice, until skins are deeply charred and the eggplants have collapsed and are very soft.
- 3. Cool until handleable, then split and scoop the flesh into a colander. Drain 10–15 minutes to remove excess liquid.
- 4. Finely chop drained eggplant or mash in a bowl. Stir in garlic, lemon juice, red onion, parsley, salt and pepper.
- 5. Slowly drizzle in olive oil while stirring until creamy. Add red wine vinegar and red pepper flakes or smoked paprika if using.
- 6. Taste and adjust salt, lemon and vinegar. Chill at least 20 minutes for flavors to meld.
- 7. Transfer to a shallow bowl, drizzle with more olive oil, sprinkle with parsley, and serve with warm pita or vegetables.
Why You’ll Love This Recipe
- Classic Greek mezze: smoky, garlicky and bright with lemon, perfect alongside hummus, tzatziki and olives.
- Easy technique: roasting whole eggplants in the oven does all the work and gives you deep, smoky flavor without a grill.
- Naturally vegan and gluten-free, yet rich and creamy from the eggplant and olive oil.
- Great make-ahead dip: actually tastes better after a few hours in the fridge as the flavors meld.
Grocery List
- Produce: 2 large eggplants, garlic, 1–2 lemons, red onion or shallot, fresh flat-leaf parsley, optional fresh veggies for serving (cucumber, cherry tomatoes, bell peppers).
- Dairy: Optional feta cheese for garnish (if you like a salty, creamy topping).
- Pantry: Extra-virgin olive oil, kosher salt, black pepper, red wine vinegar (optional), red pepper flakes or smoked paprika (optional), pita bread or crusty bread for serving.
Full Ingredients
For the Melitzanosalata
- 2 large eggplants (about 2 lb / 900 g total), globe or Italian variety
- 3 medium garlic cloves, finely minced or grated
- 3 tbsp freshly squeezed lemon juice (about 1 large lemon), plus more to taste
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 tbsp finely chopped red onion or shallot
- 2 tbsp finely chopped fresh flat-leaf parsley, loosely packed
- 1/2 tsp kosher salt, plus more as needed
- 1/4 tsp freshly ground black pepper
- 1–2 tsp red wine vinegar, to taste (optional but traditional in many Greek versions)
- Pinch red pepper flakes or 1/4 tsp smoked paprika (optional, for a gentle kick or extra smokiness)
Optional Garnishes
- Extra-virgin olive oil, for drizzling
- Additional chopped fresh parsley
- Crumbled feta cheese
- Kalamata or green olives
- A pinch of smoked paprika or Aleppo pepper
To Serve
- Warm pita bread, pita chips or crusty bread
- Raw vegetable sticks (cucumber, carrot, bell pepper, celery)
- Other mezze dishes, such as olives, hummus or tzatziki (optional but highly recommended)
Step-by-Step Instructions
Step 1: Prep the eggplants
Place a rack in the center of your oven and preheat to 450°F (230°C). Line a rimmed baking sheet with aluminum foil or parchment for easier cleanup.
Rinse the eggplants and pat them dry. Using a fork or the tip of a sharp knife, prick them all over (8–10 times per eggplant). This prevents them from bursting in the oven and helps steam escape so the flesh softens evenly.
Place the whole eggplants on the prepared baking sheet, leaving a little space between them for air circulation.
Step 2: Roast until smoky, collapsed and very soft
Transfer the baking sheet to the oven and roast for 30–35 minutes, turning the eggplants with tongs every 10–12 minutes. You want the skins to become deeply blistered and almost black in spots, and the eggplants to completely collapse and feel very soft when you squeeze them gently with tongs.
If your eggplants are very large, they may need up to 40 minutes. Roasting this long is important: it develops that signature smoky flavor and ensures the flesh is silky rather than spongy.
Step 3: Cool, peel and drain the eggplant
Remove the baking sheet from the oven and let the eggplants cool on the tray until they are warm but comfortable to handle, about 10–15 minutes.
Using a sharp knife, slit each eggplant lengthwise and open it like a book. With a spoon, scrape the soft flesh into a colander set over a bowl, taking care not to include too much of the charred skin. A few tiny flecks of skin are fine and add flavor.
Let the eggplant flesh drain for 10–15 minutes to release excess liquid, which can make the dip watery and dull the flavor. Gently press with the back of a spoon to encourage some of the moisture out, but do not squeeze it completely dry; you still want it moist and silky.
Step 4: Prepare the flavor base
While the eggplant drains, finely mince or grate the garlic cloves. If you prefer a milder garlic flavor, you can briefly rinse the minced garlic under cold water and pat dry, or use 2 cloves instead of 3.
Finely chop the red onion or shallot and the fresh parsley. You want everything chopped quite small so there are no overpowering chunks in the finished dip.
In a medium mixing bowl, combine the garlic, lemon juice, red onion or shallot, parsley, kosher salt and black pepper. If using red wine vinegar and red pepper flakes or smoked paprika, you can add them now or stir them in later to adjust to taste.
Step 5: Mash the eggplant and combine
Transfer the drained eggplant flesh to a cutting board and roughly chop it with a large knife to break up long strands. Alternatively, place it directly into the mixing bowl and mash with a fork or potato masher. Aim for a texture that is mostly smooth but still slightly rustic and chunky—you do not want a perfectly pureed dip.
Add the chopped or mashed eggplant to the bowl with the garlic, lemon and herbs. Stir well to combine, then begin to slowly drizzle in the 1/4 cup olive oil while you stir continuously. This helps the olive oil emulsify with the eggplant and lemon, giving the dip a creamy, almost whipped texture.
Step 6: Taste and fine-tune the seasoning
Taste the melitzanosalata and adjust the seasoning. Add more salt if it tastes flat, more lemon juice if you want extra brightness, and a splash or two of red wine vinegar if you like a sharper, more tangy profile.
If you want more smokiness, add a pinch more smoked paprika. For gentle heat, add another pinch of red pepper flakes. The flavors should be balanced: smoky, garlicky, lemony and well-salted.
Cover the bowl and refrigerate for at least 20–30 minutes before serving. This resting time allows the flavors to meld and deepen.
Step 7: Garnish and serve
When ready to serve, give the dip a quick stir and transfer it to a shallow serving bowl. Use the back of a spoon to swirl the surface, then drizzle generously with extra-virgin olive oil.
Sprinkle with additional chopped parsley and, if you like, crumbled feta, olives or a pinch of smoked paprika or Aleppo pepper for color. Serve at cool room temperature with warm pita bread, pita chips, crusty bread or fresh vegetable sticks.
Melitzanosalata is lovely as part of a larger mezze spread, but it also works as a sandwich spread, a topping for grilled meats, or tucked into a grain bowl.
Pro Tips
- Roast long enough: Under-roasted eggplant will taste bitter and have a spongy texture. Wait until the eggplants are fully collapsed and the skins are deeply charred.
- Do not skip draining: Letting the roasted flesh drain prevents a watery dip and concentrates the smoky eggplant flavor.
- Hand-mash for best texture: A food processor can make the dip too smooth and pasty. Mashing by hand keeps it creamy but still interesting.
- Adjust garlic to your taste: Raw garlic can be punchy. Start with 2 cloves if you are sensitive and add more after tasting.
- Make it ahead: Melitzanosalata tastes even better after a few hours in the fridge or overnight, as the flavors have time to meld.
Variations
- Fire-roasted version: Instead of the oven, roast the eggplants directly over a gas flame or on a hot grill, turning frequently, until completely blackened and soft. This gives an even deeper smoky flavor.
- Yogurt-enriched: For a slightly lighter, tangier dip, stir in 2–3 tbsp of thick Greek yogurt at the end. Reduce the olive oil slightly to keep the texture balanced.
- Herb-packed: Add extra fresh herbs such as dill, mint or oregano alongside the parsley for a more aromatic, garden-fresh twist.
Storage & Make-Ahead
Store melitzanosalata in an airtight container in the refrigerator for up to 4 days. For best flavor, bring it out of the fridge 15–20 minutes before serving so it can lose its chill slightly. If the dip looks a bit stiff after chilling, stir in a teaspoon or two of olive oil or a splash of lemon juice to loosen it.
You can roast the eggplants up to 2 days ahead. Peel, drain and refrigerate the flesh in a covered container, then mix with the remaining ingredients when you are ready to serve. This is a great strategy for entertaining, as it spreads out the work.
Nutrition (per serving)
Approximate values for one of 6 servings (about 1/3 cup), without optional feta or extra garnishes: Calories: ~120 kcal; Total Fat: ~9.5 g; Saturated Fat: ~1.4 g; Carbohydrates: ~11 g; Fiber: ~4 g; Sugars: ~6 g; Protein: ~2 g; Sodium: ~200 mg. These numbers are estimates and will vary with exact ingredients and portion sizes.
