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This easy melitzanosalata recipe is a delicious Greek eggplant dip that has a silky texture and irresistible smoky flavor! It tastes amazing for how few ingredients it has.
Try Spicy Eggplant Pasta or Grilled Eggplant and Spinach Salad next.
Why you’ll love it
Whenever I go to a Greek restaurant, I always order melitzanosalata as part of the meze spread with hummus, taramasalata, and pita (and of course approx. 6,000 Kalamata olives). It turns out that it’s so easy to make it at home along with homemade Tzatziki!
After roasting the eggplant, a few everyday ingredients come together in your blender to make this smooth, vinegary, smoky, and completely addictive Mediterranean dip. Of course, there’s plenty of garlic and oregano for a punch of extra flavor!
What you’ll need
- Eggplant – grab one large or two smaller standard purple eggplants. It doesn’t need to be super precise.
- Olive oil – the base of the dip to emulsify it. Use one you enjoy since the taste does come through.
- Vinegar – we’re using both red wine vinegar (nice and tangy) and balsamic vinegar (a touch sweet) for rich, well-rounded flavor.
- Garlic – a pop of sharp, savory goodness.
- Oregano – a classic dried herb in Greek cuisine.
- Liquid smoke – optional but highly recommended for the signature smoky quality.
Helpful tips
- “Melitzano” means eggplant and “salata” means salad. The consistency of this recipe is definitely all dip, though! Some versions are more chunky and rustic.
- This Greek eggplant dip is similar to its Levantine counterpart, baba ganoush, but the latter typically has tahini (sesame paste) for a nuttier, creamier taste, whereas melitzanosalata is lighter and does not.
- If you like baba ganoush, you’re sure to love this dip too!
How to make melitzanosalata
Preheat the oven and line a baking sheet with foil. Pierce the eggplant several times, then bake until softened, turning halfway through. Add the oil to a measuring cup, followed by the remaining ingredients. Let the eggplant cool.
When it’s comfortable to handle, peel and roughly chop the eggplant. Add the eggplant and the olive oil mixture to a blender. Blend until smooth. Taste, and generously season with salt and pepper. Chill before serving.
Substitutions and variations
- You could use smoked paprika instead of liquid smoke if you can’t find it, or try a smoky spice blend.
- Feel free to change up the herbs and seasonings to suit your tastes. Adding some heat (such as red pepper flakes or cayenne) or a splash of lemon juice could be a fun twist.
What to serve with Greek eggplant dip
- Make it as a simple snack or as part of a meze platter — the equivalent of Spanish tapas — with Creamy Tzatziki Sauce, your favorite hummus (like Roasted Beet Hummus), olives, and more.
- Serve with warm pita bread and carrot sticks or cucumber for dipping.
- Try pairing it with Easy Greek Pasta Salad for a bright complement, or with Saganaki (Greek Fried Cheese) for a heartier spread.
Leftovers and storage
- Store this roasted eggplant dip in an airtight container in the fridge for 4–5 days.
- The flavors meld beautifully overnight, so it’s worth making a day ahead if you can.
- Freezing is not recommended for this dip.
