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    Home / Dinner / Melitzanosalata

    Melitzanosalata

    A smoky, rustic eggplant dip of charred flesh, garlic, olive oil, and vinegar — Greece’s answer to baba ganoush.

    ⏱ 20 minPrep time
    🔥 20 minCook time
    🍽 6Servings
    🏷 DinnerCategory
    ☆☆☆☆☆No ratings yet
    Melitzanosalata — smoky Greek eggplant dip with garlic and olive oil

    Melitzanosalata is a smoky eggplant dip that tastes like summer in Greece: eggplant charred until blackened, then mashed with garlic, olive oil, and a splash of vinegar into a silky, smoky spread.

    Served as a meze with warm pita or crusty bread, it pairs beautifully with grilled meats and seafood. Some versions add yogurt or walnuts; the smoky char of the eggplant is the one thing you should never skip.

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    Step by stepInstructions

    1. Prick the eggplants with a fork. Char them over an open flame or under a hot broiler, turning, until the skin is blackened and the flesh is soft, 15-20 minutes.
    2. Cool slightly, then halve and scoop out the flesh, discarding most of the skin. Drain in a colander 10 minutes to release bitter liquid.
    3. Finely chop the flesh, then mash with the garlic, olive oil, vinegar, salt, and pepper. Leave it slightly chunky or purée it smooth.
    4. Taste and adjust the seasoning; chill 30 minutes to develop the flavor.
    5. Spread on a plate, drizzle with olive oil, scatter with parsley, and serve with pita.

    💡 Chef tips & storage

    Charring over a real flame gives the deepest smoky flavor. Let the dip rest — it tastes better after an hour in the fridge.

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    Recipe details

    Prep20 min
    Cook20 min
    Servings6
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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