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–+ servings

Greek Roasted Eggplant Dip Melitzanosalata

A creamy, smoky Greek roasted eggplant dip melitzanosalata made with charred eggplant, garlic, olive oil, and parsley. Perfect as a mezze or appetizer.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 1
Course: Appetizer, Side Dish
Cuisine: Greek
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium eggplants (about 1 lb each)
  • 5 cloves garlic peeled
  • 1.5 tablespoons breadcrumbs plain or panko
  • 0.33 to 0.5 cup extra virgin olive oil California-grown preferred
  • 3 tablespoons red wine vinegar or sherry vinegar
  • 1 pinch salt sea salt
  • 1 pinch black pepper freshly ground
  • 0.25 cup flat-leaf parsley finely chopped

Method
 

  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper or foil. Place the whole eggplants on the sheet and roast for 1 hour, until the skins are wrinkled and the flesh is very soft.
  2. Remove the eggplants from the oven and let them cool on the baking sheet for 30 minutes. They should be cool enough to handle.
  3. Gently peel off the charred skin from the eggplants. Place the flesh in a colander set over a bowl and let it drain for 30 minutes to remove excess moisture.
  4. In a food processor, combine the drained eggplant flesh, garlic cloves, breadcrumbs, olive oil, salt, pepper, and parsley. Pulse until smooth and creamy, scraping down the sides as needed.
  5. Transfer the dip to a serving bowl. Serve immediately at room temperature, or cover and refrigerate for a few hours to let the flavors meld. Stir before serving.

Nutrition

Calories: 210kcalCarbohydrates: 12gProtein: 2gFat: 18gSaturated Fat: 2.5gSodium: 180mgFiber: 5gSugar: 6g

Notes

For a smokier flavor, broil the eggplants instead: place them on a baking sheet under a hot broiler for about 20 minutes, turning frequently until the skin is blistered all over.
If you don't have a food processor, finely mince the garlic, then mash all ingredients together in a bowl with a fork for a chunkier texture.
Fold in 1 small roasted red pepper (charred and diced) after blending for an extra smoky, sweet twist.
Store leftovers in an airtight container in the fridge for up to 5 days. The dip tastes even better the next day.
Serve with warm pita bread, crusty sourdough, or fresh vegetable sticks for dipping. A drizzle of olive oil and a sprinkle of parsley on top make a lovely garnish.

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