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Melitzanosalata Recipe: A Traditional Greek Eggplant Dip

This is one of my favorite dips that I enjoy eating any time of the year. So if you are looking for a party sauce to excite your friends, this traditional melitzanosalata recipe is just great. Moreover, melitzanosalata is perfect if you are looking for an easy- to- make, last-minute solution sauce.

To make this authentic melitzanosalata, you need the following ingredients: 3 eggplants, extra-virgin olive oil, lemon, dry onion, red pepper (optional), salt, and pepper. I was a college student the first time I tasted this dip. I was visiting my aunt for lunch and she had made this as an appetizer. I couldn’t stop eating it! Many years later, I remembered her and asked her this recipe to share it with you.

This traditional melitzanosalata recipe is for four persons. To enjoy it even more, eat it with some hot bread.

melitzanosalata recipe

Melitzanosalata Recipe – Ingredients

  • 3 large and fresh purple eggplants
  • ½ cup of Greek olive oil
  • 1 lemon
  • 1 dry onion
  • ½ of red pepper, cut into small pieces.
  • Salt
  • Pepper
  • 3-4 Greek olives (optional)

Melitzanosalata Recipe – Instructions

  • Start this melitzanosalata recipe by picking 3 fresh and large purple eggplants and carefully washing them with cold water. Then, dry them well.
  • Cut their stalk and put them in a roasting pan. Slightly make some small holes with a knife on their top side.
  • Bake them for around 50 to 60 minutes (depending on their size) at 392 °F until their inside part becomes soft.
  • Take them out of the oven and let them cool.
  • Once eggplants are cold, remove their peel and seeds.
  • In the meantime, finely cut the dry onion and put it in a cup of water.
  • Cut the eggplants into small pieces.
  • Put the pieces in a mixer and slowly mash them.
  • Drain well onion from the water and add it to a mixer. Add the red pepper.
  • Add some salt and pepper.
  • Add the lemon juice and olive oil.
  • Slowly mash the ingredients well until they become one puree mixture.
  • Taste it and add some salt according to your taste.
  • Serve your melitzanosalata dip in a bowl.
  • Sprinkle with some Greek olives (optional).

Hope you liked this melitzanosalata recipe. Check out my food blog for more traditional Greek recipes. Enjoy!


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