Melitzanosalata (Greek Smoky Aubergine Dip)
Why this recipe works
- Simple ingredients, clear flavour: Smoky roasted aubergine is balanced with sharp lemon, fresh parsley, garlic and good olive oil.
- Creamy without being watery: Draining the roasted aubergine removes excess moisture, helping the dip stay cohesive and spoonable.
- Rustic finish: Mashing with a spoon keeps a little texture, which is characteristic of a home-style aubergine dip.
Get the most out of this recipe
Ingredient notes
- Choose firm aubergines: Look for aubergines with glossy skins and a firm feel; they roast evenly and give a cleaner, sweeter flesh.
- Use good olive oil: Extra-virgin olive oil is a main flavour here, so a fresh, balanced oil makes the dip taste brighter and more rounded.
- Adjust the lemon last: Taste after the olive oil has been stirred in, then add a little more lemon if the dip needs lift.
Texture tips
- Stir the oil in slowly: Adding the olive oil gradually helps it blend into the aubergine for a creamy, cohesive texture.
- Keep some texture: Mash until mostly smooth rather than blending completely; a little rustic texture suits melitzanosalata well.
- Do not skip draining: Roasted aubergine holds a lot of moisture, so draining it before seasoning prevents a loose or watery dip.
Authenticity notes
- Home-style Greek dip: Melitzanosalata is commonly served as part of a Greek meze selection, usually with bread for scooping.
- Roasted aubergine base: The recognisable smoky flavour comes from cooking the aubergines until the skins are dark and the flesh has fully collapsed.
Make-ahead tips
- Make ahead: The dip can be made in advance and kept chilled in an airtight container for up to 3 days.
- Refresh before serving: Stir well after chilling, then loosen with a small drizzle of olive oil and a squeeze of lemon if needed.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 240°C (465°F). Prick the aubergines all over with a fork and set them on a baking tray.
- Roast for 35 to 45 minutes, turning once, until the skins are deeply browned and the flesh is completely collapsed and very soft. Leave to cool until you can handle them.
- Split the aubergines and scoop the flesh into a colander set over a bowl. Sprinkle with the fine sea salt and leave to drain for 10 minutes, pressing gently with the back of a spoon to release excess liquid.
- Tip the drained flesh into a mixing bowl and mash with a wooden spoon until mostly smooth with a little texture. Crush the garlic and stir it in.
- Squeeze in the lemon juice, then slowly stir in the extra virgin olive oil until the dip looks creamy and cohesive. Season with black pepper, then finely chop the parsley and fold it through.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For a smokier flavour, roast the aubergines until the skins are very dark and blistered, but stop before the flesh dries out.
- If the dip tastes flat, add a little more lemon juice and a pinch more fine sea salt, then rest it for 10 minutes so the flavours settle.
Substitutions
- Replace Fresh flat-leaf parsley with Fresh mint for a brighter, more aromatic finish.
- Replace Lemon with Lime for a sharper, more tropical acidity.
Storage
- Refrigerate up to 3 days
- Store in an airtight container in the fridge. Stir well before serving; if it thickens, loosen with a small drizzle of Extra virgin olive oil and a squeeze of Lemon.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (15min active)
- Difficulty: Easy
- Cuisine: Greek
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