Greek Eggplant Dip/Spread "Melitzanosalata"

Maria *


The eggplant dip/spread "Melitzanosalata" is a simple but tasty summer appetizer "meze" It is also consumed during Lent. For those not fasting can add some feta cheese. You'll notice the difference.
Although eggplant is not a vegetable I like, this is the only way I enjoy it. This recipe was given to me by my grandmother and she got it from a nun's monastery many years ago. The picture is what was left from Easter Holy week. When I make again I'll post a better one. Hope you enjoy it as much as we do.


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4-6, depending on appetite
20 Min
55 Min


  • 5-6
    large black eggplants
  • 3
    garlic cloves, minced or finely chopped
  • 1
    handful of parsley, finely chopped
  • 1 or 2 sma large
    tomatoes,peeled,seeded,squeezed dry & chopped
  • 1
    red bell pepper, diced (optional)l
  • 3 Tbsp
    olive oil
  • 2 Tbsp
    white wine vinegar
  • ·
    salt & pepper to taste.

How to Make Greek Eggplant Dip/Spread "Melitzanosalata"


  1. Wash & pat dry the eggplants. With a fork pierce a few holes all over., wrap each eggplant in aluminum foil and place them under oven grill, on high heat for about 50 minutes or until soft & charred. This could also be done on a gas grill but will need less time to cook. (I personally prefer the gas cause it gives a stronger smoky flavor) When ready pierce again to check if done. If softened they are done. Set aside for a while to cool.
  2. Scoop out the flesh & discard the skin. Place the eggplant flesh & seeds in a colander & lightly squeeze to remove as much liquid. as you can. You don't need a lot of moisture.
  3. With a fork mash the eggplant, but not completely. and set aside in a bowl. Wash, pat dry & dice tomatoes. Discard tomato liquids or save for another use. (I freeze it) Add diced tomato to eggplant. Then add minced garlic and chopped parsley.
  4. Gently fold. Add salt & pepper, olive oil & vinegar. Gently fold once or twice so all ingredients will mix but not become mushy.
  5. Cover and refrigerate for at least one hour or overnight before serving.

    To serve, garnish with some chopped parsley & drizzle with some olive oil. Enjoy with pita chips or crusty bread like a bruschetta. It could also be served as a side dish to any barbeque cookout.
    Tip: I sometimes add red bell pepper for crunchiness and to add color.


Printable Recipe Card

About Greek Eggplant Dip/Spread "Melitzanosalata"

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Greek

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