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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.
eggplant, dip, greek, recipe, appetizer
2 pounds total
extra virgin olive oil
fresh lemon juice
or red wine vinegar
Fage Greek yogurt
salt and pepper to taste
chopped fresh Italian parsley
plus more to garnish
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.
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
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