Melitzanosalata Recipe (Greek Aubergine Dip)
Fin MossMelitzanosalata is Greece's smoky aubergine dip, made by roasting aubergine until it collapses, then mashing it with garlic, lemon and extra virgin olive oil.
Every summer from the age of two I was sent to Kefalonia, the day school broke up until the day before it started again. My Nona Eirini made melitzanosalata most Sundays, always by feel, never with a recipe written down. This is her method, more or less, finished with extra virgin olive oil pressed a few hundred metres from where she used to make it.
Serve it with olive oil & sourdough, or alongside grilled meat and fish as part of a Greek meze.
Melitzanosalata ingredients
These are the ingredients for melitzanosalata. Because the extra virgin olive oil is added raw at the end, its flavour comes through directly, more than any ingredient that's cooked.
- 2 large aubergines4 large aubergines6 large aubergines
- 2 tbsp Ionian Gold Extra Virgin Olive Oil, plus more to finish4 tbsp Ionian Gold Extra Virgin Olive Oil, plus more to finish6 tbsp Ionian Gold Extra Virgin Olive Oil, plus more to finish
- 1 small garlic clove, crushed2 small garlic cloves, crushed3 small garlic cloves, crushed
- 1 tbsp lemon juice2 tbsp lemon juice3 tbsp lemon juice
- 1 tsp red wine vinegar2 tsp red wine vinegar3 tsp red wine vinegar
- ½ small red onion, very finely chopped1 small red onion, very finely chopped1½ small red onions, very finely chopped
- 2 tbsp flat-leaf parsley, chopped4 tbsp flat-leaf parsley, chopped6 tbsp flat-leaf parsley, chopped
- Sea salt and black pepper, to taste
Nutrition, per serving
Estimated, based on the mixing oil only. Values don't change when you scale servings above.
I recommend using our Ionian Gold Paliki extra virgin olive oil when making melitzanosalata. It's peppery, late-press, and its citrus notes contrast with the smoky flavour of the roasted aubergine. I use it at home for grilled vegetables, too.
How to make melitzanosalata
This is my melitzanosalata recipe, built from years of watching my Nona Eirini make it in her kitchen. It's eight simple steps, about 20 minutes of active cooking, and the char is what makes the biggest difference.
Tips for melitzanosalata
The char is what makes melitzanosalata smoky, so don't rush it. Hold the aubergine over the flame until the skin turns fully black underneath. Drain it well afterwards, or the dip turns watery. Taste before adding the final oil, since garlic and lemon shift once it's in, and it's easier to adjust before than after.
Storing melitzanosalata
Melitzanosalata keeps for two to three days in the fridge. The garlic gets stronger overnight, so go lighter on it if you're making a batch ahead. I finish mine with a fresh drizzle of extra virgin olive oil just before serving. Serve soon after plating, since it loses texture if it sits out.
Common questions about melitzanosalata
What is melitzanosalata?
Melitzanosalata is a Greek aubergine dip made from roasted aubergine, garlic, lemon and extra virgin olive oil. The aubergine is charred over a flame until smoky, then mashed by hand rather than blended. It's eaten as part of a meze, usually with bread, and is one of the most common dips on a Greek table.
What is melitzanosalata made of?
Melitzanosalata is made from roasted aubergine, garlic, lemon juice, red wine vinegar, red onion, parsley and extra virgin olive oil. The aubergine is charred first, then drained well before mixing, since draining stops the finished dip turning watery. Seasonings vary by household, but aubergine and good oil are what define the flavour.
Is melitzanosalata healthy to eat?
Yes. A typical serving of melitzanosalata is around 85 calories, with 5g of fat, mostly from the extra virgin olive oil, and 10g of carbohydrate. Aubergine is naturally low in calories and high in fibre, and olive oil is a source of monounsaturated fat. It's a lighter dip than most, especially compared with versions made with tahini or mayonnaise.
What is the difference between baba ganoush and melitzanosalata?
Both are smoky roasted aubergine dips from different countries. Melitzanosalata is Greek, made with lemon, garlic and extra virgin olive oil, giving it a brighter, tangier flavour. Baba ganoush is Levantine, usually blended with tahini, which makes it creamier and nuttier. Melitzanosalata is the Greek aubergine dip, lighter and sharper than its Middle Eastern cousin.
What do you serve with melitzanosalata?
Melitzanosalata is usually served as part of a meze, with warm bread for scooping, alongside olives, feta or other dips like tzatziki. It also pairs with grilled meat or fish, since the acidity cuts through richer flavours. At home, we serve it with our Olive Oil & Sourdough, or with grilled lamb.
Can melitzanosalata be frozen?
Freezing isn't recommended. Aubergine holds a lot of water, and freezing breaks down its texture, so the dip turns watery and grainy once thawed. Melitzanosalata keeps well in the fridge for two to three days instead, in a sealed container. If you want to prep ahead, freeze the roasted aubergine flesh before mixing, then finish the dip fresh.
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