Melitzanosalata is a Greek Eggplant Dip that’s made from roasted or charred eggplants, garlic, onions, olive oil, lemon juice, and parsley. Usually served as a mezze (appetizer) with either a pita or crusty bread. If you’re looking for full emersion, you can top it with some Kalamata olives for an extra punch of flavor.


  • 2 Eggplants Large
  • 1/4 Onion
  • 2 cloves Garlic
  • 1/2 cup Olive Oil Extra Virgin
  • 2 tbsp Lemon Juice Freshly squeezed
  • 1 tbsp Red Wine Vinegar
  • 1 tbsp Parsley Freshly chopped
  • Salt & Pepper, to taste
  • Smoked Paprika (hot or sweet)


Preheat your oven to 400F;

Puncture the eggplants with the fork all over. Place eggplants on baking sheet sprayed with cooking spray or brushed with olive oil;

Roast eggplants for approximately 60 minutes, rotating every 15 minutes;

In the meantime, place garlic, olive oil, lemon juice, vinegar, a pinch of salt & pepper in a food processor and process until smooth;

Once the eggplants are roasted, take them out of the oven and let cool off;

Once the eggplants are cool enough to handle, remove skin and place flush in a colander. Let it sit there for 15 minutes. Move to the cutting board and roughly chop;

Place eggplant in a bowl, and shred onion directly into the bowl;

Add chopped parsley;

Add garlic, olive oil, lemon, vinegar mixture and mix gently to combine;

Taste for seasoning and adjust accordingly;

If desired, add sweet or hot Spanish smoked Paprika;

Chill for an hour before serving;

Serve as an appetizer or mezze with olives, crusty bread or pita bread.

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