Melitzanosalata (Greek Eggplant Dip Sauce) Recipe

Melitzanosalata is an eggplant sauce typical of Greek cuisine. Usually used to accompany grilled meat and fish, it is also excellent on its own, spread on pita or toasted bread croutons, or combined with a portion of vegetables and boiled potatoes. With a soft and velvety texture, reminiscent of hummus or babaganoush, together with tzatziki  and tirokafteri, it is always present in meze: the traditional selection of appetizers with a mostly creamy and spreadable consistency.

The pulp of the eggplants, previously cooked in the oven, is blended together with the Greek yogurt with a good extra virgin olive oil, 1 clove of garlic and lemon juice, and flavored with fresh mint leaves, chopped parsley and a pinch of pepper. The result will be a pleasantly aromatic cream with a slightly acidic flavour, given by the yogurt, ideal to enjoy at aperitif time or to use to season sandwiches and piadinas.

What is a Melitzanosalata?

Melitzanosalata is a traditional Greek dish made from roasted eggplant, olive oil, garlic, and lemon juice, often served as a dip or spread. The name "melitzanosalata" is derived from "melitzana" (eggplant) and "salata" (salad). The dish has its roots in the Mediterranean and Middle Eastern regions, where eggplant is widely used. Similar variations of eggplant salads can be found across the Middle East, such as baba ganoush. Melitzanosalata is known for its smoky flavor, which comes from roasting the eggplant over an open flame, giving it a distinct taste.

The dish made its way to the United States with Greek immigrants in the early 20th century, especially in areas with large Greek communities like New York and Chicago. As Mediterranean cuisine grew in popularity, particularly in the 1970s and 1980s, dishes like melitzanosalata became more well-known to the broader American public. Today, it’s enjoyed not only in Greek restaurants but also as part of the growing appreciation for Mediterranean and plant-based diets in the U.S.

How Do You Say Melitzanosalata?

The pronunciation of "melitzanosalata" in English can be approximated as: meh-lee-tzah-noh-sah-LAH-tah. 

Pro Tips for The Best Melitzanosalata

• To achieve the perfect smoky flavor, roast the eggplant until the skin is charred and the flesh is soft. You can either grill it over an open flame or roast it in the oven. Make sure to pierce the skin with a fork before roasting to prevent it from bursting.
• After roasting, allow the eggplant to cool down before peeling off the skin. This helps in preserving its smoky flavor while ensuring it’s easy to handle.
• Start with a basic seasoning of salt and pepper, and adjust to taste. You can also add a pinch of cayenne pepper for a little heat or a handful of fresh herbs like parsley or dill for extra freshness.
• Melitzanosalata tastes best when served at room temperature. If it’s been refrigerated, allow it to come to room temperature before serving to bring out its full flavors.
• For even better flavor, let the dip sit for an hour or two before serving. This allows the flavors to meld together and intensify.

Is Melitzanosalata The Same as Baba Ganoush?

Melitzanosalata and baba ganoush are similar but not exactly the same. Both are eggplant-based dips that feature roasted eggplant, olive oil, garlic, and lemon juice. However, baba ganoush typically includes tahini (sesame paste), which gives it a creamier texture and richer flavor, while melitzanosalata tends to focus more on the simple, smoky flavor of the eggplant itself.

Why Are My Eggplants So Bitter?

Eggplants can taste bitter due to compounds called "solanine" and "nasunin," which are naturally present in the skin and seeds. These compounds are more concentrated in older or overripe eggplants.

To reduce bitterness, choose smaller, firm eggplants with smooth skin. You can also salt the sliced eggplant and let it sit for about 30 minutes to draw out some of the bitter liquid before cooking. Rinsing off the salt helps prevent the bitterness from affecting the flavor.

How Much Garlic Should I Use?

The classic recipe calls for a greater quantity of garlic. In order not to overdo it, we used only 1 clove, but if you prefer, based on personal taste, you can also increase the dose or omit it completely.

Can I Make A Vegan Version of Melitzanosalata?

If you have vegan or lactose intolerant guests, you can prepare the melitzanosalata without yogurt: just blend the eggplant pulp with a generous drizzle of oil, 1 clove of garlic and a splash of vinegar, and transfer everything to the fridge until serving. Or, to give the sauce more creaminess, you can replace it with 1 tablespoon of tahini.

Why Is My Dip So Runny?

If your dip is too runny, it could be due to excess moisture in the eggplant. When roasting, eggplants release water, and if this isn’t properly drained or if the eggplant is too watery, it can make the dip more liquid. To fix this, make sure to roast the eggplant until it’s completely soft and allow it to cool and drain any excess liquid. You can also try adding more thickening ingredients, such as a bit of tahini, or some extra olive oil and a bit of breadcrumbs to absorb the moisture and thicken the dip.

How to Serve Melitzanosalata?

Melitzanosalata is typically served as a dip or spread, often as part of a Mediterranean meze platter. It pairs well with warm pita bread, crusty bread, or vegetable sticks like cucumber and carrot for dipping. You can also serve it alongside grilled meats, seafood, or salads. For an extra touch, drizzle some olive oil on top and garnish with fresh herbs like parsley or dill before serving to enhance both the flavor and presentation.

Can I Make It Ahead of Time?

Yes, you can make melitzanosalata ahead of time! In fact, allowing it to rest for a few hours or even overnight can help the flavors meld and intensify. After preparing it, store the dip in an airtight container in the refrigerator. Just make sure to let it come to room temperature before serving for the best flavor and texture. You can also drizzle a little extra olive oil on top just before serving for a fresh finish.

Does It Freeze Well?

Melitzanosalata doesn't freeze well, as the texture can change once thawed. The eggplant may become mushy, and the dip could lose its creamy consistency. It's best enjoyed fresh or stored in the refrigerator for a few days.

How to Store Any Leftovers

To store leftover melitzanosalata, place it in an airtight container and refrigerate it for up to 3-4 days. Be sure the dip is fully cooled before sealing it to prevent condensation. If you'd like, you can drizzle a little olive oil on top to help preserve its freshness. When you're ready to serve, allow it to come to room temperature for the best flavor and texture.

How to Make Melitzanosalata

Rinse the eggplants, place them on a baking tray lined with baking paper and cut them with the help of a knife, making 4 shallow vertical cuts along the circumference.

Bake the eggplants in a preheated oven at 375°F/190°C and leave them to cook for about 30 minutes, or until they are soft.

Remove them from the oven, let them cool and remove the skin.

Collect the eggplant pulp in a fine mesh strainer, placed in a bowl, and let them drain with a weight on top for about 30 minutes.

Once the time has passed, transfer the eggplants pulp into the jug of a mixer and add the garlic clove and the lemon juice.

Pour the oil.

Add the yogurt.

Wash the aromatic herbs, dry them and arrange them on a cutting board; then chop them with a knife.

Combine the chopped herbs with the rest of the ingredients.

And blend everything until you get a smooth cream. Then transfer it to a small bowl, cover with cling film, and leave it to cool in the fridge for 1 hour.

Once the time has passed, sprinkle the melitzasalata with a drizzle of oil, garnish with a few chopped mint leaves, and serve. Enjoy!