Authentic Melitzanosalata: Creamy, Smoky Greek Roasted Eggplant Dip with Feta

Prepare to delight your taste buds with Melitzanosalata, a truly exquisite Greek roasted eggplant dip that promises to be the star of any gathering. This isn’t just any dip; it’s a luscious, creamy spread bursting with vibrant Mediterranean flavors and an irresistible smoky aroma. What truly sets this recipe apart is the delightful addition of Feta cheese, which infuses it with an extra layer of richness and a beautiful creamy texture that will have everyone asking for more.

This Melitzanosalata recipe stands out with its incredibly creamy texture and extra rich flavor, thanks to the Feta cheese. The roasted eggplants impart a delicious smoky taste, making it an unforgettable dip for any occasion.

What is Melitzanosalata? A Taste of Greece and Cyprus

Melitzanosalata is a cherished traditional recipe from the sun-kissed lands of Greece and Cyprus, deeply rooted in their culinary heritage. The name itself offers a clue to its delicious composition: “Melitzana” translates to eggplant, and “Salata” means salad in Greek. Thus, it literally means “eggplant salad,” a humble yet incredibly flavorful dish that has graced Mediterranean tables for centuries.

While the star ingredient, eggplant, remains constant, Melitzanosalata boasts numerous regional variations, each with its unique charm. However, a core set of ingredients almost always includes good quality olive oil, fresh garlic, crisp red onion, bright lemon juice, and aromatic parsley. These foundational elements work in harmony to create a dip that is both simple and profoundly satisfying, reflecting the essence of Mediterranean cuisine. Traditionally, it’s served with warm, toasted pita bread slices or crusty bread, perfect for scooping up every last bit of this delightful spread.

My version of this classic recipe elevates it further with the inclusion of creamy Feta cheese. I’m a big fan of Feta, and its tangy, salty notes perfectly complement the smoky eggplant. Not only does it add an irresistible depth of flavor, but it also enhances the dip’s creamy texture, making it even more luxurious and decadent. If you’re looking for an authentic taste with an extra touch of indulgence, this Feta-infused Melitzanosalata is for you.

The feta cheese not only amplifies the flavor but also contributes to the dip’s wonderfully creamy consistency.

This recipe is adapted from the Dutch blog Claudia’s Keuken.

Why You’ll Love This Melitzanosalata Recipe

There are countless reasons why Melitzanosalata has captured hearts across the Mediterranean and beyond, and this particular recipe brings out all its best qualities:

• Unforgettable Smoky Flavor: The secret to an authentic Melitzanosalata lies in roasting the eggplants. Whether you use an oven, grill, or even an open flame, this crucial step caramelizes the eggplant flesh and infuses it with a deep, earthy, and distinctly smoky taste that elevates the entire dip.
• Luxuriously Creamy Texture: While many versions are chunky, this recipe, with the addition of Feta cheese, achieves a beautifully smooth and creamy consistency. The Feta melts into the roasted eggplant, creating a velvety texture that is incredibly satisfying and perfect for spreading.
• Bursting with Mediterranean Goodness: Featuring fresh ingredients like robust olive oil, pungent garlic, zesty lemon, and fragrant parsley, this dip embodies the vibrant and wholesome flavors of the Mediterranean diet. It’s a healthy and delicious way to enjoy fresh produce.
• Rich and Satisfying: The Feta cheese doesn’t just add creaminess; it also contributes a tangy, salty richness that makes the dip incredibly flavorful and deeply satisfying. It’s a humble dish that feels gourmet.
• Versatile and Easy to Serve: Melitzanosalata is wonderfully adaptable. Serve it as a classic Mezze appetizer, a light lunch, a flavorful side dish, or even a healthy snack. Its vibrant taste pairs well with almost anything.
• Simple to Make: Despite its gourmet appeal, this Melitzanosalata is surprisingly easy to prepare. With straightforward steps and readily available ingredients, you can whip up this delightful dip in your own kitchen with minimal fuss.

The Art of Roasting Eggplant for the Perfect Smoky Flavor

The soul of a truly exceptional Melitzanosalata lies in perfectly roasted eggplants. This step is non-negotiable for achieving that signature smoky depth that distinguishes this dip. Roasting not only softens the eggplant flesh but also caramelizes its natural sugars and imparts a wonderful charred aroma that is essential to the dish’s character.

Choosing Your Eggplant: Look for firm, glossy eggplants that feel heavy for their size. Avoid any with soft spots, blemishes, or dull skin. While most varieties work, globe eggplants are commonly used due to their size and easy-to-handle flesh.

Roasting Methods Explained:

1. Oven Roasting (as in this recipe): This is the most common and convenient method for home cooks.
   • Preparation: Prick the eggplants all over with a fork. This allows steam to escape during roasting, preventing them from exploding and ensuring even cooking.
   • Temperature and Time: Preheat your oven to 390°F (200°C). Place the eggplants directly on a baking sheet and roast for about an hour, or until they are completely soft and their skin is shriveled and slightly charred. The goal is a very tender interior.
   • Cooling & Peeling: Once roasted, let them cool slightly. The skin should peel off easily. If it’s a bit stubborn, you can place the warm eggplants in a bowl and cover it with plastic wrap for 10-15 minutes; the steam will help loosen the skin.
2. Grilling/BBQ: For an even more intense smoky flavor, grilling is fantastic.
   • Preparation: Lightly brush the whole eggplants with olive oil.
   • Method: Place them directly over medium-high heat on your grill, turning frequently, until the skin is thoroughly charred and the eggplant is soft and collapsing. This usually takes 15-25 minutes, depending on the heat and size.
3. Open Flame (Gas Burner): This method provides the most direct charring and deepest smoky flavor, but requires more attention.
   • Preparation: Place whole eggplants directly over an open gas burner flame (on a heat-safe surface).
   • Method: Use tongs to turn the eggplant frequently, charring the skin completely until it’s black and blistered. Continue until the eggplant is very soft throughout. Be careful, as this can be messy.

Regardless of the method, the key is to ensure the eggplant is thoroughly cooked and tender, as this contributes to the dip’s smooth texture and deep flavor.

Melitzanosalata as a Mezze Staple & Serving Ideas

In Greece, “Mezze” is more than just a collection of appetizers; it’s a culinary tradition, a way of communal eating that encourages sharing, conversation, and savoring diverse flavors. Melitzanosalata perfectly embodies the spirit of Mezze, offering a vibrant and savory addition to any spread of small dishes shared among friends and family. It’s a staple you’ll often find alongside other beloved Greek appetizers like creamy Tzatziki (cucumber-yogurt dip) and wholesome Hummus, creating a symphony of textures and tastes.

To complete your Mezze platter, always serve Melitzanosalata with plenty of crunchy accompaniments. Warm pita bread, cut into triangles, is a classic choice, ideal for scooping. Toasted bread slices, rustic bread, or even fresh, crisp vegetable sticks like cucumber, carrots, and bell peppers also make excellent vehicles for this flavorful dip.

Beyond the Mezze platter, Melitzanosalata proves to be an incredibly versatile dip or side dish. Consider pairing it with grilled meats for a truly authentic Greek experience. It’s a fantastic accompaniment to juicy Chicken Souvlaki, succulent Greek kebabs, or any grilled fish. Its refreshing and smoky notes cut through the richness of the meat, creating a balanced meal. It’s also an excellent addition to a larger Greek buffet, adding a touch of homemade elegance and authentic flavor that guests will adore. For a simple lunch, spread it on crusty bread with a few fresh tomato slices and olives – pure Mediterranean bliss!

Key Ingredients for an Unforgettable Melitzanosalata

Crafting the perfect Melitzanosalata starts with selecting high-quality, fresh ingredients. Each component plays a vital role in building the dip’s complex and satisfying flavor profile:

• Eggplant – As the undisputed hero of this dip, the quality of your eggplant is paramount. Choose eggplants that are firm to the touch, with taut, glossy skin and no soft or discolored spots. While large globe eggplants are common, you can experiment with various types, each offering subtle differences in texture and taste. The fresher the eggplant, the better the final dip.
• Red Onion, Garlic, and Lemon Juice – These three ingredients form the aromatic backbone of Melitzanosalata.
  • Red Onion: Adds a crisp, slightly sweet, and pungent bite that complements the roasted eggplant. It contributes a beautiful color and a fresh zing.
  • Garlic: Essential for that authentic Mediterranean kick. Freshly minced garlic is always best, providing a robust and aromatic foundation.
  • Lemon Juice: A squeeze of fresh lemon juice is crucial. It brightens the dip, balancing the richness of the eggplant and olive oil with its zesty acidity, making the flavors pop.
• Olive Oil – In Greek cuisine, olive oil is liquid gold. For Melitzanosalata, always opt for an extra virgin olive oil of high quality. A good extra virgin olive oil contributes a fruity, peppery, and rich flavor that is indispensable to this dip. If you can find a delicious Greek olive oil, even better, as its fresh and robust notes will truly elevate the dish to another level of authenticity.
• Parsley – Fresh herbs are key to Mediterranean freshness. Parsley provides a vibrant, earthy, and slightly peppery flavor that cuts through the richness of the dip. Fresh flat-leaf parsley (Italian parsley) is often preferred for its stronger flavor and aroma, but curly parsley also works wonderfully and adds a nice visual touch.
• Feta Cheese – This is the secret ingredient that makes this specific Melitzanosalata recipe stand out. Authentic Greek Feta cheese, made from sheep’s milk or a blend with goat’s milk, delivers a creamy texture and a distinct tangy, salty flavor that adds incredible depth and richness. It transforms the dip into an even more luscious and indulgent spread.
  • Substitution: If authentic Feta is hard to find, a good quality white brined cheese can be a decent substitute.
  • Vegan/Dairy-Free Option: For a skinny or vegan version, you can simply omit the Feta cheese. The dip will still be delicious and full of flavor, just with a slightly different texture profile.

🔪 Step-by-Step Instructions: Crafting Your Melitzanosalata

Creating this delicious Melitzanosalata is a rewarding experience. Follow these detailed steps to achieve a perfectly smoky, creamy, and flavorful dip. A printable recipe card with exact measurements can be found at the bottom of this blog.

Step 1: Roasting the Eggplant for Deep Flavor

The first and most crucial step for an exceptional Melitzanosalata is properly roasting your eggplants. This process develops the characteristic smoky flavor and tender texture.

1. Prepare the Eggplant: Begin by washing your eggplants thoroughly. To ensure even cooking and to prevent the eggplants from bursting, prick them several times all over with a fork. This allows steam to escape during the roasting process.
2. Roast in the Oven: Preheat your oven to 390°F (200°C). Place the pricked eggplants directly onto a baking sheet. Roast them for approximately one hour, or until their skin is deeply wrinkled, charred in spots, and the eggplant flesh feels very soft and collapsed when gently squeezed.
3. Alternative Roasting Methods (for an even smokier taste):
   • Open Flame: If you have a gas stove, you can char the eggplants directly over an open flame, turning them frequently with tongs until the skin is completely burned black and the interior is tender.
   • BBQ/Grill: For a delightful outdoor smoky flavor, grill the eggplants over medium-high heat, turning them until they are uniformly charred and soft.
4. Cool and Peel: Once roasted, remove the eggplants from the heat and let them cool slightly for about 15-20 minutes. This makes them easier to handle. Once cool enough, gently peel away the charred skin. The flesh inside should be tender and creamy.

Step 2: Blending to Perfection

Now that your eggplants are perfectly roasted, it’s time to transform them into a delicious dip.

5. Combine Ingredients: Place the peeled, roasted eggplant flesh into the bowl of a food processor. Add the finely chopped red onion, minced garlic, fresh parsley, and the crumbled Feta cheese.
6. Initial Pulse: Pulse the mixture a few times in short bursts. This helps to break down the ingredients and start combining them without over-processing.
7. Add Olive Oil and Blend: With the food processor running, slowly pour in the extra virgin olive oil through the feed tube. Continue to blend until the dip reaches your desired consistency. Some prefer a Melitzanosalata with a bit of texture and “bite,” while I personally love a very smooth, creamy dip. Adjust blending time according to your preference. Taste and season with salt and ground black pepper.

Step 3: Chilling and Serving Your Dip

A little chill time enhances the flavors and texture of your Melitzanosalata.

8. Chill for Flavor Development: Transfer the Melitzanosalata to a serving bowl. Cover it tightly with plastic wrap and refrigerate for at least one hour. This chilling period allows the flavors to meld and deepen, resulting in a more harmonious and delicious dip.
9. Garnish and Serve: Just before serving, remove the dip from the refrigerator. Drizzle a generous amount of fresh extra virgin olive oil over the top. You can also add your choice of delightful garnishes such as extra crumbled Feta, a sprinkle of fresh chopped parsley, or a few Kalamata olives for an authentic touch.
10. Enjoy: Serve your homemade Melitzanosalata with warm pita bread triangles, toasted crusty bread slices, or fresh vegetable sticks. It’s perfect as a Mezze, a light lunch, or a flavorful side dish.

Frequently Asked Questions (FAQ)

Do you enjoy the rich and diverse flavors of Greek cuisine? Then you might also love these other authentic Greek recipes:

📖 Recipe Card: Melitzanosalata

VIDEO

RECIPE CARD

Melitzanosalata {Greek roasted eggplant dip}

Andréa

Melitzanosalata, a delicious Greek roasted eggplant dip, is always a winner when you put it on the table. A creamy spread that is full of Mediterranean flavors. With an extra rich flavor compared to most recipes because of the Feta cheese. And because you roast the eggplants they will get that delicious smoky taste. Serve this dip as a Mezze, lunch, or as a side dish.

5 of 4 votes

Print Recipe
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Prep Time

10 minutes
mins

Cook Time

10 minutes
mins

Roasting time

1 hour
hr

Course
Appetizers and Snacks, Lunch

Cuisine
Mediterranean

Servings

1
portion

Calories

908
kcal

Equipment

• A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
• baking plate
• Cutting board
• Food processor with knife

Cook Mode

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Ingredients

• ▢ 2 eggplants
• ▢ ½ red onion
• ▢ 3 cloves garlic
• ▢ ¼ cup olive oil, extra vierge
• ▢ 3 tablespoons lemon juice
• ▢ ¼ teaspoon salt
• ▢ ⅛ teaspoon ground black pepper
• ▢ 4 tablespoons parsley, fresh
• ▢ 2 oz feta

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric – US Customary

Instructions

Preparation

• ▢
  Slice the onion and garlic finely.
• ▢
  Preheat the oven to 390 °F (or 200 °C).

Roast the eggplant

• ▢
  Prick with a fork holes into the eggplant.
• ▢
  Put the eggplants on a baking dish and roast for one hour in the oven.
• ▢
  Take them out of the oven and let them stand for 15 minutes, so they cool a bit.
• ▢
  Remove the skin of the eggplants and cut the flesh into cubes.

Prepare your spread

• ▢
  Put the eggplant cubes together with the onion, garlic, lemon, and Feta in the kitchen machine.
• ▢
  Pulse for two short times.
• ▢
  Add the olive oil and pulse until you got the right consistency.
• ▢
  Put everything in a bowl and cover it with plastic foil. Put the dip into the refrigerator and keep it there for at least one hour.

Serve

• ▢
  Take the bowl out of the refrigerator and drizzle some olive oil on top. Add your choice of garnish (parsley, crumbled feta, or olives).
• ▢
  Serve with pita triangles or slices of toasted bread.

Notes

1. Olive Oil Tip: Always use an extra virgin olive oil for the best flavor. A fresh, fruity Greek olive oil will enhance the authenticity and taste even further. For an additional layer of flavor, consider using a garlic-infused olive oil.

2. Ingredient Alternatives:

Red Onion: If a red onion is unavailable, you can substitute it with a shallot for a slightly milder but equally aromatic flavor. Keep in mind shallots can be a bit spicier.

Parsley: Both flat-leaf (Italian) parsley and curly parsley work well in this recipe, offering similar fresh notes.

Feta: Authentic Greek Feta cheese is highly recommended for its unique tang and texture. You can replace it with another type of white brined cheese if necessary. For a vegan or ‘skinny’ version, simply omit the cheese entirely – the dip will still be delicious and smoky.

3. Delicious Additions: Feel free to customize your Melitzanosalata with other Mediterranean flavors. Consider adding a finely diced fresh tomato, a pinch of smoked paprika for extra depth, or some roasted red or yellow bell peppers for sweetness and color.

4. Serving Suggestions: This dip is best served with warm pita bread triangles, crusty toasted bread, or an assortment of fresh raw vegetables like cucumber slices, carrot sticks, or bell pepper strips.

5. Storage Guidelines:

Once prepared, store Melitzanosalata in an airtight container in the refrigerator for up to two days. For optimal freshness, press a piece of plastic wrap directly onto the surface of the dip before covering.

You can freeze Melitzanosalata in an airtight, freezer-safe container for up to one month. However, please note that the texture might change slightly upon thawing, potentially becoming a bit more watery. For the best culinary experience, freshly made is always recommended.

6. Nutrition Information: The calorie count and nutritional values provided are for the entire batch of the dip, not per individual portion.

Nutrition

Calories: 908kcal
Carbohydrates: 69g
Protein: 19g
Fat: 68g
Saturated Fat: 16g
Cholesterol: 50mg
Sodium: 1247mg
Fiber: 29g
Sugar: 38g
Vitamin A: 1804IU
Vitamin C: 66mg
Iron: 4mg

Keyword
a delicious dip, a recipe for a spread, Melitzanosalata, Greek eggplant dip, roasted eggplant dip

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