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Greek·Greece · Cyclades·Main Courses
Μελιτζανοσαλάτα | Melitzanosalata
Smoky eggplant dip with olive oil and garlic, a perfect mezze.
80 min total (prep 20 · cook 30)· Serves 4· Beginner·New
Commonly served in Greek homes as a mezze, this dip embodies the smoky flavors of roasted eggplants.
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Method
- 1Roast eggplants at 200°C until skins are charred, about 30 minutes.
- 2Cool, then scoop out flesh into a bowl, discarding skins.
- 3Mash eggplant with garlic, olive oil, lemon juice, and parsley.
- 4Let flavors meld in the fridge before serving.
Chef's tips
- Roasting eggplants until charred provides the best flavor.
- Serve with warm pita or bread.
The story
Commonly served in Greek homes as a mezze, this dip embodies the smoky flavors of roasted eggplants.
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