greek eggplant dip • melitzanosalata

Name: Greek Eggplant Dip • Melitzanosalata
Prep time: 20 min
Cook time: 45 min
Yield: 6
Cuisine: Mediterranean
Ingredients: ## EGGPLANT; 2 large eggplants, washed and halved; 1/4 cup(s) olive oil, or as needed; ## DIP/SALAD; 1/3 cup(s) red onions, roughly chopped; 3 large clove garlic, roughly chopped; 1/4 cup(s) fresh chopped parsley, packed plus more for garnish; 2 tablespoon(s) fine bread crumbs; 1/2 tablespoon(s) ground cumin; 1 teaspoon(s) smoked paprika; 1/2 teaspoon(s) red pepper flakes; ground Himalayan pink salt, to taste; freshly ground mixed peppercorns, to taste; 2 tablespoon(s) freshly squeezed lemon juice; 1 teaspoon(s) lemon zest; 2 tablespoon(s) olive oil, plus 1 Tbsp for garnish; 1/2 cup(s) roasted red peppers, roughly chopped; 1/4 cup(s) sliced black olives, for garnish; 1/3 cup(s) crumbled Feta cheese, for garnish; 2 tablespoon(s) fresh chopped parsley, for garnish

3 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Sep 23, 2025

Loaded with deliciousness, this dip can be enjoyed as an appetizer, side dish, or spread.

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Loaded with deliciousness, this dip can be enjoyed as an appetizer, side dish or as a spread!

prep time 20 Min

cook time 45 Min

method Bake

yield 6 serving(s)

Ingredients

EGGPLANT
2 large eggplants, washed and halved
1/4 cup olive oil, or as needed
DIP/SALAD
1/3 cup red onions, roughly chopped
3 large clove garlic, roughly chopped
1/4 cup fresh chopped parsley, packed plus more for garnish
2 tablespoons fine bread crumbs
1/2 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
ground Himalayan pink salt, to taste
freshly ground mixed peppercorns, to taste
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
2 tablespoons olive oil, plus 1 Tbsp for garnish
1/2 cup roasted red peppers, roughly chopped
1/4 cup sliced black olives, for garnish
1/3 cup crumbled Feta cheese, for garnish
2 tablespoons fresh chopped parsley, for garnish

How To Make greek eggplant dip • melitzanosalata

Step 1

Preheat oven to 425 degrees F and line a baking sheet with foil, lightly greased; set aside.

Step 2

Poke several holes in the eggplant skins using a fork and brush the flesh with oil, making sure to cover the entire surface. Place them, flesh side down, onto the prepared baking sheet.
Step 3

Transfer to the preheated oven and bake for 45 minutes or until very soft, rotating the baking sheet halfway through cooking.
Step 4

Remove from the heat and allow them to cool off until cool enough to handle, about 20 minutes.
Step 5

Scoop out the flesh into a colander to drain for 30 minutes; discard the skin.
Step 6

In the bowl of a food processor, add eggplant, garlic, onions, parsley, breadcrumbs, ground cumin, smoked paprika, red pepper flakes, sea salt, ground mixed pepper, lemon juice, and lemon zest.
Step 7

Put the lid on, remove the pusher, and pulse a few times until slightly smooth. Stop the appliance and stir the ingredients; pulse a few more times.
Step 8

Run the machine and quickly pour 2 Tbsp of oil through the feeder – don’t overdo it. Clean the side of the bowl before adding roasted red peppers. Pulse again until just combined, leaving little chunks in it.
Step 9

Transfer to a serving bowl and drizzle with 1 Tbsp olive oil. Garnish with sliced black olives and crumbled Feta cheese, then sprinkle on some fresh chopped parsley.
Step 10

Serve with crusty bread, crostini, pita bread, or as a side for grilled meats.
Step 11

To view this amazing Greek recipe on YouTube, click on this link ➡ https://youtu.be/f5zBSA2Y_k0
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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