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Greek Eggplant Dip (Melitzanosalata)

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Greek Eggplant Dip or Melitzanosalata, pronounced meh-lee-tza-no-sa-lata, is made from roasted eggplants pureed with garlic, cumin, lemon juice, parsley, olive oil, and Greek yogurt. It is the perfect dip to serve with pita chips, crudités, or as part of a larger Greek meze platter!

A bowl of Greek Eggplant Dip sitting on a platter filled with colorful sliced bell peppers.

Recipe Inspiration

This dip was originally created as part of Cooking with Astrology picnic for the Leos in your life. I decided to stick with last year’s imaginary date John Stamos, who is Greek, hence the entirely Greek meal.

I served my with Sesame Crackers and O-M-G, I loved it! This dip is also delicious served with tomato wedges, carrot sticks, cucumber rounds, toasted pita chips, or crusty bread.

The main course for this meal is Greek “Summery” Meat Pie, in case you are looking for lightweight, summer meal idea. It would also make an awesome game day dip!

Cooking with Astrology #Leo Greek Picnic | cookingwithcurls.com | #eggplantdip #sesamecrackers #greeksalad #creamyfetadressing #summerymeatpie #pistachioicecream

Recipe and most images updated on July 18, 2022

What you will need

Ingredients needed to make Greek Eggplant Dip - Melitzanosalata.
  • Two large eggplants (2 pounds total)
  • Fresh garlic gives this dip the best flavor possible
  • Extra virgin olive oil adds richness and helps to adjust consistency
  • Lemon juice, or red wine vinegar, to add acidity and brighten the flavors
  • Greek yogurt add a creaminess to this dip and a bit of tang
  • Ground cumin adds a subtle flavor without being overpowering
  • Fresh parsley add additional flavor and freshness, and it is a colorful garnish
  • Sea salt and black pepper to taste

Be sure to check out the detailed printable recipe card below

Looking down on a bowl of roasted Greek Eggplant Dip drizzled with olive oil and sprinkled with chopped parsley on a platter filled with sliced bell pepper.

How to make Greek Eggplant Dip (Melitzanosalata)

Preheat oven to 400 degrees. Wash and dry your eggplants and place them on a baking sheet. Prick holes over the tops of the eggplants with a fork.

Two large eggplants on a baking sheet with fork holes around the top.

Roast in the oven until very tender, 40 to 60 minutes.

Two roasted eggplants on a baking sheet.

Allow eggplant to cool on the baking tray until they are cool enough to be handled, about 30 minutes. Slice in half and scoop out the flesh.

Two large, roasted eggplants sliced in half.

Place the eggplant flesh, olive oil, lemon juice, Greek yogurt, crushed garlic, cumin, parsley, salt and pepper into the bowl of a food processor and blend until smooth.

Roasted eggplant, parsley, smashed garlic, yogurt, and oil in the bowl of a food processor.

Grab a chip and and taste test the dip. Adjust as needed…more lemon, more pepper, etc. Serve immediately or refrigerate for one hour; drizzled with olive oil and sprinkled with chopped parsley.

Close-up image of Greek Eggplant Dip in a serving bowl with a bell pepper slice used as a chip.

Recipe variations

  • Top with whole Greek olives
  • Sprinkle with crumbled Feta cheese
  • Sprinkle with paprika before serving
  • Substitute red wine vinegar for lemon juice
  • Add .25 teaspoon crushed red chili flakes
  • Grill the eggplant for a more traditional dip with smokey flavor
  • For a vegan dip: substitute vegan sour cream or omit the sour cream and adjust consistency with additional olive oil
  • For a rustic, chunkier dip: place all of the ingredients in a mixing bowl and mash thoroughly with a fork. Substitute minced garlic for crushed so it will blend in

If you are looking for a candlelit dinner, here is last year’s Leo meal:

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Enjoy!!

Looking down on a bowl of roasted Greek Eggplant Dip drizzled with olive oil and sprinkled with chopped parsley.

Greek Eggplant Dip (Melitzanosalata)

Greek Eggplant Dip or Melitzanosalata, is made from roasted eggplants pureed with garlic, cumin, lemon juice, parsley, oil, and Greek yogurt.
5 from 1 vote
Print Rate
Course: Appetizer
Cuisine: Greek
Keyword: eggplant, dip, greek, recipe, appetizer
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 Servings
Calories: 133kcal
Author: Lisa Johnson

Ingredients

  • 2 large eggplants 2 pounds total
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice or red wine vinegar
  • cups Fage Greek yogurt
  • 2 large cloves garlic crushed
  • .33 teaspoon ground cumin 1/8 teaspoon
  • salt and pepper to taste
  • .25 cup chopped fresh Italian parsley plus more to garnish

Instructions

  • Preheat oven to 400 degrees. Wash and dry your eggplants and place them on a baking sheet. Prick holes over the tops of the eggplants with a fork.
  • Roast in the oven until very tender, 40 to 60 minutes.
  • Allow eggplant to cool on the baking tray until they are cool enough to be handled, about 30 minutes. Slice in half and scoop out the flesh.
  • Place the eggplant flesh, olive oil, lemon juice, Greek yogurt, crushed garlic, cumin, parsley, salt and pepper into the bowl of a food processor and blend until smooth. Adjust seasoning as needed
  • Serve immediately or refrigerate for one hour; drizzled with olive oil and sprinkled with chopped parsley. Serve with pita chips, crusty bread, sesame crackers, tomato wedges, or sliced vegetables.

Notes

  • Top with whole Greek olives
  • Sprinkle with crumbled Feta cheese
  • Sprinkle with paprika before serving
  • Substitute red wine vinegar for lemon juice
  • Add .25 teaspoon crushed red chili flakes
  • Grill the eggplant for a more traditional dip with smokey flavor
  • For a vegan dip: substitute vegan sour cream or omit the sour cream and adjust consistency with additional olive oil
  • For a rustic, chunkier dip: place all of the ingredients in a mixing bowl and mash thoroughly with a fork. Substitute minced garlic for crushed so it will blend in

Nutrition

Calories: 133kcal | Carbohydrates: 10g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 11mg | Potassium: 380mg | Fiber: 4g | Sugar: 6g | Vitamin A: 35IU | Vitamin C: 4.6mg | Calcium: 40mg | Iron: 0.4mg

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6 Comments

  1. I made an eggplant dip for the first time just the other day. The whole family was quite skeptical, although I don’t know why since we love eggplant. It tasted amazing and everyone love it. I didn’t fry the eggplant after baking though, and I’m sure that adds so much flavor! I’ll have to try that next time.

  2. Ok, I’m not gonna try to say that name! Ha! I might hurt myself! 😉 Greek Eggplant Dip is so much easier! LOL. I love these cooking with astrology posts – and this one sounds just as fantastic as the rest! Pinning! On a side note – I was just talking to my husband about John Stamos today – funny that you posted about him!

  3. I just bought an eggplant yesterday with dip on my mind — I love eggplant dip! Yours looks fantastic, and I’m sure John loved it! 🙂

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