Melitzanosalata: Greek Chunky Eggplant Dip

A delicious, easy, classic chunky eggplant dip perfect for a crowd!

Melitzanosalata is a Greek eggplant dip that’s creamy, smokey, and vegan. I’ve shared the creamy version, but this one is chunky. It’s simple to make, and the characteristic smoky flavor comes from roasting the eggplants. It can even be done on the barbeque grill or under the broiler. No matter how you cook the eggplant, if you cook it until the skin is charred, the flesh will be soft, smokey, and ready for the best dip ever.

Eggplants are super popular in Greece, and we do a lot of things with them. This dip makes the perfect appetizer or snack. It’s traditionally served chunky, so all you need is a bowl to mix everything together. I top it with tangy olives and sweet tomatoes, but there are lots of garnish options to make it your own.

Why will my guests love it?

Creamy, chunky,

Smokey, roasted,

Tangy, herby eggplant,

Fresh scallions,

Juicy tomatoes and

Briny olives.

What do I need to make this dip?

Eggplants -cut them in half and score the cut sides with a sharp knife.

Garlic cloves -grated or minced to melt into the dip.

Extra virgin olive oil -use the best quality you can find because there are only a few ingredients in the dish, and you want the best flavor.

Red wine vinegar -adds the best sour fruitiness to the dressing.

Salt & black pepper -seasons every ingredient to bring everything together.

Scallions -finely sliced to evenly distribute into the dip, adding mild, fresh, oniony flavor.

Parsley -finely chopped for fresh herbiness.

What are some garnish options?

You can add one, two, or a ton of fresh garnishes. It’s the chunky version, so chopped, kalamata olives, tomatoes, and roasted red peppers would add salty, sweet smokiness. Finely sliced red onion would add juicy, sharp flavor, and feta gives the dip salty, pockets of creaminess. A pinch of smoked paprika can punch up the smokiness even more.

How do I cook the eggplant?

Preheat the oven to 450 °F, 230 °C. Place the eggplants on a baking tray lined with parchment paper and roast in the oven until very soft, about 30 minutes. Set the eggplant aside to cool for 5-10 minutes.

How do I keep the dip from being runny?

Carefully scoop out the pulp and place it in a colander. Set aside for 30 minutes so that the juices can drain. Alternatively, put all the pulp in a clean kitchen towel and carefully (it may still be very hot) squeeze out the juices.

How do I make Greek melitzanosalata eggplant dip?

Combine the olive oil, vinegar, and grated garlic in a small mixing bowl and whisk together. Place the pulp in a large bowl and pour the vinaigrette on top. Mix well until combined, season with salt and black pepper, and mix in the scallions. If the dip tastes slightly bitter, sprinkle ¼ teaspoon (or more) granulated sugar in it and mix well.

How do I serve eggplant dip?

This dip tastes best cold, so refrigerate it for at least 2-3 hours so the flavors marry. Garnish with chopped tomatoes, olives, parsley, and some smoked paprika, and serve with toasted bread or chopped vegetables. This is also a great spread for sandwiches.

Do you have more eggplant dishes?

For another dip, try my Persian Eggplant Dip, known as Kashke Bademjan. I’ve stuffed eggplant to create Beefy Greek Melitzanes papoutsakia, Vegetarian Melitzanes Papoutsakia, and Hasselback Eggplant Baked with Halloumi Cheese & Spinach Pesto. It’s easily turned into Eggplant Lasagna with Spinach & Feta, Greek-Style Eggplant Rolls With Spinach & Feta, and Eggplant & Feta Pie. There are many more on my blog, so have fun with all the recipes!

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