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Melitzanosalata Recipe: A Traditional Greek Eggplant Dip

Never say never! At least when it concerns trying new food! This saying brings be back to my early youth (I say early because we will always stay young!), particularly my childhood. Then, if the food didn’t “look good” to me, I would never taste it. I was not actually the “coolest” kid of the world. How little did I know then. This brings me to the melitzanosalata recipe I would like to share with you.

Melitzanosalata (μελιτζανοσαλάτα in Greek) literally means in Greek eggplant salad. If you are a Mediterranean food enthusiast, this dip may remind you of the Lebanese baba ganoush. While baba ganoush uses aubergine as an ingredient, greek eggplant salad melitzanosalata is all about aubergine!

I was a college student the first time I tasted this traditional Greek eggplant dip. I was visiting my aunt and uncle for lunch and my aunt had made this as an appetizer. I must be honest. The melitzanosalata she has made was not the “most beautiful” thing in the world. This was not love at first sight. But I had to try it. And then magic happened in my mouth. I couldn’t stop eating it! My aunt was so proud for the melitzanosalata she had made. So proud that she had made something that her weird nephew actually really liked. Many years later, I remembered her and asked her this recipe to share it with you.

With the risk of sounding cliché, melitzanosalata is one of my favorite dips. And I enjoy eating it any time of the year. Not only because it is delicious. This Greek eggplant dip is also healthy. It is one of the healthiest dips you can eat! 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: eggplants, Greek olive oil, lemon, dry onion, red pepper (optional), salt, and pepper.

So, if you are looking for a party, or nonparty, sauce to excite even your most demanding friends, this traditional melitzanosalata recipe is just great. And if they are eccentric like I used to be when I was kid, just tell them never say never.

This traditional melitzanosalata recipe is for four persons. To enjoy it even more, you can serve melitzanosalata with some hot bread or even Greek pita 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

  1. Start this original melitzanosalata recipe by picking 3 fresh and large purple eggplants and carefully washing them with cold water. Then, dry them well.
  2. Cut their stalk and put them in a roasting pan. Slightly make some small holes with a knife on their top side.
  3. Bake them for around 50 to 60 minutes (depending on their size) at 392 °F until their inside part becomes soft.
  4. Take them out of the oven and let them cool.
  5. Once eggplants are cold, remove their peel and seeds.
  6. In the meantime, finely cut the dry onion and put it in a cup of water.
  7. Cut the eggplants into small pieces.
  8. Put the pieces in a mixer and slowly mash them.
  9. Drain well onion from the water and add it to a mixer. Add the red pepper.
  10. Add some salt and pepper.
  11. Add the lemon juice and olive oil.
  12. Slowly mash the ingredients well until they become one puree mixture.
  13. Taste it and add some salt according to your taste.
  14. Serve your melitzanosalata dip in a bowl.
  15. 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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