Melitzanosalata Recipe

I love this melitzanosalata recipe because the smoky, roasted eggplants combined with zesty lemon juice and a hint of garlic create a flavor explosion that feels both exotic and comforting. Plus, it’s so easy to whip up and makes for a perfect guilt-free snack when paired with fresh veggies or warm pita, just the sort of delicious simplicity I need in my life!

Melitzanosalata is a delightful Greek dip that’s full of flavor and nutrition. The way the creamy texture of roasted eggplants marries with the zesty punch of fresh lemon juice and red wine vinegar is something I adore.

My recipe uses the standard ingredients of hummus—garlic, olive oil, and parsley—but adds depth with the toasted, earthy flavors of eggplant. I’ve taken the liberty of sautéing red onion until it’s soft and sweet, so it adds a brilliant crunch instead of crying out for a breath mint.

Eggplant hummus is punchy yet creamy, and there’s no real reason not to dip everything in sight into it.

Melitzanosalata Recipe Ingredients

• Eggplants: Low in calories, high in fiber, and rich in antioxidants.
• Garlic: Adds pungency and potential heart health benefits.
• Olive Oil: Provides healthy fats, enhancing flavor and texture.
• Lemon Juice: Adds fresh tanginess and boosts vitamin C intake.
• Red Wine Vinegar: Offers acidity and depth of flavor.
• Parsley: Rich in vitamins K and C, it adds freshness.
• Red Onion: Provides crunch and a mild sharpness.
• Smoked Paprika/Cumin: Optional spices for warmth and complexity.

Melitzanosalata Recipe Ingredient Quantities

• 2 large eggplants
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup finely chopped red onion
• Optional: 1/4 teaspoon smoked paprika or a pinch of ground cumin

How to Make this Melitzanosalata Recipe

1. Heat your oven to 400°F (200°C). Puncture the eggplants with a fork several times to allow steam to escape.

2. Set the eggplants on a baking sheet and bake them in the oven for approximately 45-60 minutes. Turn them occasionally, and by the time the soft insides and charred, wrinkled skin are all that is left of the eggplants, you will have achieved a luxurious, smoky depth of flavor.

3. Take the eggplants out of the oven and cool them until they are easy to handle. Remove the skin and place the flesh into a bowl.

4. In another bowl, mix the minced garlic, with olive oil, lemon juice, red wine vinegar, and salt and black pepper to taste. Whisk it all together until combined.

5. Add the eggplant pulp to the garlic and olive oil mixture. Mash the eggplant with a fork or potato masher until you reach your desired consistency.

6. Chop the red onion and mix it in with the fresh parsley, ensuring that it is evenly distributed throughout the mixture.

7. If needed, taste and adjust the seasoning, adding more salt, pepper, lemon juice, or olive oil, to suit your taste preferences.

8. To give it a little extra flavor, you can mix in smoked paprika or a pinch of ground cumin. Both add a nice layer of smokiness and depth.

9. Move the melitzanosalata to a bowl for serving. Enclose and refrigerate. Allow the mixture to chill in the refrigerator for at least 1 hour, covering it if desired, to let the flavors blend.

10. Serve the melitzanosalata chilled or at room temperature, with some additional parsley or a drizzle of olive oil as a garnish, if you like. Enjoy with pita bread, crackers, or fresh vegetables as a dip.

Melitzanosalata Recipe Equipment Needed

1. Oven
2. Fork
3. Baking sheet
4. Bowl (2 separate bowls)
5. Knife
6. Cutting board
7. Whisk
8. Potato masher or fork
9. Measuring cups and spoons
10. Serving bowl
11. Refrigerator

FAQ

• What is melitzanosalata?A classic Greek dish, melitzanosalata is a dip made from roasted eggplants, which are mixed with ingredients such as garlic, olive oil, and fresh herbs.
• How do you roast the eggplants for melitzanosalata?Heat your oven to 400°F (200°C), stab the eggplants with a fork, and put them on a baking sheet in the oven for about 40-50 minutes. Afterward, the eggplants should be soft and look wrinkled. The method described above should yield perfectly roasted eggplants.
• Can I make this recipe in advance?Indeed, melitzanosalata can be prepared the day before; it actually tastes better as it melds together in the refrigerator.
• What is a good substitution for fresh parsley?Cilantro or mint may be used to achieve a different flavor profile, or dried parsley may be substituted for fresh.
• Is there a way to make this dip spicier?Sprinkle in red pepper flakes or chopped chili pepper to make it hot.
• What should I serve with melitzanosalata?Accompany with warm pita bread, toasted slices of bread, or fresh vegetables such as cucumber and bell pepper strips.
• Can I use a blender to mix the ingredients?Yes, but be cautious about blending too much. You want it to remain slightly chunky in consistency to retain texture.

Melitzanosalata Recipe Substitutions and Variations

To replace eggplants: Use zucchini to achieve a different texture and flavor.
For olive oil: Use avocado oil or sunflower oil, which are neutral alternatives.
If lemon juice isn’t available, try lime juice for a similar but slightly different citrus taste.
To make red wine vinegar: For a milder taste, use apple cider vinegar.
For fresh parsley: Use fresh cilantro or basil for a different herbal twist.

Pro Tips

1. Roast for Extra Smokiness For an even smokier flavor, try grilling the eggplants instead of baking them. This can intensify the classic smokiness of the dish.

2. Drain Excess Moisture After mashing the eggplant pulp, if it seems too watery, place it in a fine mesh strainer or cheesecloth and gently press out excess moisture before mixing it with the other ingredients.

3. Infuse the Olive Oil To deepen the flavor of the olive oil mixture, heat it gently with the minced garlic over low heat until the garlic is just fragrant. Be careful not to burn the garlic, as this can make the oil bitter.

4. Chill Overnight For the best flavor, prepare the melitzanosalata a day ahead and let it chill overnight. This allows the flavors to meld and develop more complexity.

5. Add Texture with Toasted Nuts For a delightful crunch and added flavor, sprinkle some toasted pine nuts or walnuts over the top before serving.