Greek Eggplant Dip (Melitzanosalata) is a classic Greek appetizer made from roasted eggplants combined with creamy Greek yoghurt, garlic, extra virgin olive oil and lemon. This version skips tahini for a bright, rustic flavor that pairs perfectly with bread, grilled fish or roasted meat.
This simple recipe was contributed by a reader years ago. I finally photographed it so you can see how inviting it looks. It’s easy to prepare and delivers a smoky, satisfying taste.
Traditionally melitzanosalata uses strained Greek yoghurt, but you can also use mayonnaise or a mix of both for a richer texture. Try each variation to find the balance you prefer—mayonnaise yields a slightly thicker, creamier finish while yoghurt keeps the dip tangy and light.
This dip is a versatile side that complements any meat, fish or vegetable dish.
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3
large eggplants -
300
g
strained Greek yoghurt or mayonnaise -
3
cloves
medium garlic, crushed -
2
tablespoons extra virgin olive oil -
1
lemon (juice) - salt, to taste
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Preheat a very hot oven and roast the eggplants whole for about 1 hour, until the skin is charred and the flesh collapses. The charring gives the dip its characteristic smoky flavor.
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Remove the eggplants from the oven and let them cool enough to handle. Slice each eggplant lengthwise.
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Scoop out the soft white flesh into a bowl, taking care to discard as many dark seeds as possible.
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Place the flesh in a colander, sprinkle with salt to draw out bitterness and squeeze lemon juice to help preserve color.
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Allow the eggplant to drain for about an hour.
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Using a fork, mash the drained eggplant until mostly smooth. Avoid using a blender to keep a pleasing rustic texture.
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Stir in the yoghurt or mayonnaise, crushed garlic and olive oil until well combined. Taste and adjust salt and lemon as needed.
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Transfer to a shallow serving bowl, garnish with parsley leaves and a drizzle of olive oil. Serve at room temperature with crusty bread or as a side to grilled dishes.
recipe submitted by: symposio; images by: kitchennostalgia.com