Melitzanosalata - Greek Eggplant Dip Recipe
This simple and delicious eggplant dip can be made with or without the red pepper. It is the perfect appetizer served with warm pita or bread. Choose an eggplant that is heavier than it looks.
Ingredients
- 2 large eggplants
- 1 red pepper
- 1 long red chili pepper
- 2 cloves garlic, minced
- ¼ red onion, grated or finely
- chopped
- Handful of fresh parsley leaves,
- chopped, more for garnish
- Juice of 1 lemon or 2 tbsp white
- vinegar
- ¼ cup extra virgin olive oil, more for
- drizzling
- Kosher salt
- Freshly ground black pepper
- ½ tsp ground cumin
- A few pitted Kalamata olives,
- roughly chopped
- 2-3 tbsp crumbled feta cheese
Instructions
- 1
Grill Method: Heat grill to med high for 20 minutes. Lay eggplants on grill, whole. Grill on all sides until the eggplants are completely soft. This can take a total cooking time of about 15-25 minutes. Remove eggplant from the grill. Grill the red pepper and chili pepper whole until they are charred on all sides.
- 2
Oven Method: Place a rack 8-9 inches beneath your oven’s broiler and preheat the broiler. Lightly grease a baking sheet with cooking oil. Wash and dry eggplant, then pierce a few times with a fork to vent. Place on baking sheet with the red pepper and chili pepper. Place baking sheet under the broiler and let the eggplant roast for 20-30 minutes, giving a quarter turn every 5-7 minutes. Eggplant is finished roasting when it is soft, tender and collapsing. Bake the red pepper and chili pepper whole until they are charred on all sides, turning every few minutes.
- 3
Carefully slice the eggplant in half, scoop out the flesh into a colander and let it drain while you carry on with the next step. Carefully remove the charred skin and seeds from the peppers and add to the colander with the eggplant.
- 4
Transfer the eggplant to a mixing bowl. Finely chop the peppers and add to the mixing bowl with the eggplant. Add the garlic, onion, parsley, lemon juice or vinegar, and olive oil. Add salt, pepper and cumin. Mix to combine and use your fork to shred the eggplant.
- 5
If you have time, cover and chill the eggplant dip in the fridge for a few hours to let the flavours deepen. Bring to room temp before serving.
- 6
Transfer the eggplant dip to a serving plate and spread it out. Drizzle extra virgin olive oil. Sprinkle with parsley, olives and crumbled feta. Serve with crusty bread or pita bread. Serves 6
Tips & Storage
- How to Store
- Keep in an airtight container at room temperature for up to a week, or in the refrigerator if the recipe contains fresh ingredients.
- Portion Tip
- Pre-portion snacks into small containers or bags for easy grab-and-go options throughout the week.
- Make Ahead Tip
- Most snacks can be made in bulk and stored for the week. Great for lunchboxes and after-school treats.
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Frequently Asked Questions
How do I make Melitzanosalata - Greek Eggplant Dip?
This Melitzanosalata - Greek Eggplant Dip recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 18 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this melitzanosalata - greek eggplant dip?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.