Greek Eggplant Dip (Melitzanosalata)
This past summer, I visited the Greek island of Thassos, and for my first time in Greece, I was blown away by the delicious food and the amazing simplicity behind it, so I took inspiration from it to bring you this recipe.
As someone who loves to keep cooking simple, this Greek eggplant dip is one you’ll enjoy making and sharing with friends because it’s absolutely delicious.
📝 Ingredients for this Greek eggplant dip
Here are the ingredients I’ve used for this delicious dip:
- Eggplant: I baked two medium-sized eggplants and removed the skins after baking.
- Red bell pepper: halfway through baking the eggplants, I added one medium-sized red bell pepper. These two vegetables complement each other perfectly.
- Onion: I included 1/2 a small onion, thinly sliced julienne style.
- Garlic: two garlic cloves, finely minced for a subtle but robust flavor.
- Olive oil: four tablespoons of olive oil, infused with the flavors of the onion and garlic—a classic pairing.
- Apple cider vinegar: the tangy kick that elevates this dip comes from two generous tablespoons of apple cider vinegar.
- Spices: for extra depth, I added 1/2 teaspoon of smoked paprika and 1/2 teaspoon of cumin.
- Salt: one teaspoon of salt to bring all the flavors together.
- Fresh parsley: 25-30 grams of fresh parsley, finely chopped for a bright, herby finish.
👨🏻🍳 How I made this Greek eggplant dip
To begin, I preheated the oven to 180°C. I pierced the eggplants several times with a fork and placed them on a baking tray.
I roasted them for 50-60 minutes until they became tender and nicely charred, adding the red bell pepper to the tray halfway through the baking time (around the 25-30 minute mark).
Once roasted, I transferred the vegetables to a bowl and covered them with cling film to trap the steam, which made it easier to remove the skin later. I let them cool while I moved on to the next part of the recipe.
I heated four tablespoons of olive oil in a pan. Once hot, I added julienned onion, sautéing until golden and fragrant. Next, I incorporated minced garlic, cooking until it too turned golden. By this point, the onion edges had begun to brown, and the olive oil was richly infused with flavor— so I turned off the heat.
When the eggplants and pepper had cooled sufficiently, I peeled and finely chopped them. I combined them in a bowl with the sautéed onion, garlic, and olive oil. I added apple cider vinegar, smoked paprika, cumin, salt, and freshly chopped parsley.
I mixed all ingredients thoroughly, allowing the simple components to meld into a flavorful dip.
💬 Questions people ask
How do I know when the eggplants are properly roasted?
You can tell the eggplants are properly roasted when the skin is wrinkled and charred, and a fork easily pierces the skin, indicating the inside is tender and almost creamy.
Can I use a different type of vinegar instead of apple cider vinegar?
Yes, you can substitute apple cider vinegar with other types of vinegar. I would go with white wine vinegar or lemon juice.
How long can I store this dip in the refrigerator?
This eggplant dip can last in the refrigerator for 3-5 days, provided it’s stored in an airtight container.
Is this recipe gluten-free?
Yes, for this eggplant dip I’ve included only gluten-free ingredients.
Greek Eggplant Dip (Melitzanosalata)
Ingredients
- 2 medium eggplants
- 1 medium red bell pepper
- 4 tablespoons of olive oil
- 1/2 a small onion julienned
- 2 garlic cloves minced
- 2 tablespoons of apple cider vinegar
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of cumin
- 1 teaspoon of salt
- 25-30 grams of fresh parsley finely chopped
Instructions
- Preheat the oven to 180°C. Pierce the eggplants several times with a fork and place them on a baking tray.
- Roast the eggplants for 50-60 minutes until tender and slightly charred. Add the red bell pepper to the tray halfway through, after 25-30 minutes of roasting.
- Once roasted, transfer the vegetables to a bowl and cover it with cling film. Let them cool to make peeling easier.
- In a pan, heat olive oil over medium heat. Sauté the onion until golden, then add the garlic and cook until fragrant and golden.
- When the roasted vegetables are cool enough, peel and finely chop them. In a bowl, combine them with sautéed onion, garlic and olive oil, apple cider vinegar, smoked paprika, cumin, salt, and parsley.
- Mix everything until well combined, creating a delicious and flavorful dip. Serve and enjoy!
Video
🌟 Enjoyed this recipe? I’d love to hear about it!
If you made this recipe, please take a moment to leave a rating and share your thoughts in the comments below. Your feedback not only helps others discover these recipes but also inspires me to keep creating more yummy food for you!
And if you share your delicious creation on Instagram or Facebook, don’t forget to tag us @gentle_plate — we can’t wait to see what you’ve made!
