What is a traditional Greek eggplant dip?

The traditional Greek Eggplant Dip , known locally as Melitzanosalata , is a smoky, creamy spread made from roasted eggplant, fresh garlic, lemon juice, olive oil, parsley, and sometimes red onion. It’s a staple in Greek mezze platters and often served with pita or grilled meats. The eggplant is typically charred over an open flame for a deep, roasted flavor that distinguishes it from other Mediterranean dips.

What is the Greek version of baba ganoush?

The Greek version of baba ganoush is Melitzanosalata , a simpler and often chunkier dip that uses fewer spices and no tahini. While both dishes start with roasted eggplant, Greek Eggplant Dip leans on lemon, garlic, and olive oil for its bold Mediterranean character, whereas baba ganoush includes tahini for a nutty, creamy twist. The Greek version emphasizes freshness and smokiness over creaminess.

What is the real Greek aubergine dip?

The real Greek aubergine dip is indeed Melitzanosalata , a rustic, plant-based appetizer rooted in traditional Greek cooking. It’s made by charring eggplants until soft and smoky, then blending them with classic Mediterranean ingredients like lemon, garlic, and herbs. Often served at room temperature, this Greek Eggplant Dip is beloved for its vibrant flavor and versatile use as a spread, dip, or side.

What is the difference between baba ganoush and melitzanosalata?

The main difference lies in ingredients and texture. Baba ganoush typically includes tahini, giving it a smoother and creamier finish. It may also contain spices like cumin and paprika. Greek Eggplant Dip , or melitzanosalata, is usually chunkier and brighter in flavor due to the use of lemon juice, parsley, and a touch of red onion. It’s also dairy- and tahini-free, focusing on the pure, smoky essence of roasted eggplant.

How to make eggplant dip?

To make Greek Eggplant Dip , start by roasting whole eggplants over an open flame, grill, or in the oven until the skin is blackened and the inside is tender. Let the eggplant cool, peel the skin, and drain any excess liquid. Then mash the flesh with garlic, lemon juice, chopped parsley, olive oil, salt, and pepper. Mix until well combined and serve with pita, veggies, or grilled meat. Optional add-ins include feta, olives, or cumin for extra flavor.

What is the difference between baba ganoush and Muttabal?

While all three dips—baba ganoush, muttabal, and Greek Eggplant Dip —start with roasted eggplant, each offers a unique twist. Muttabal is spicier and creamier, often made with tahini, yogurt, lemon, and garlic. Baba ganoush is typically lighter and more lemon-forward. In contrast, Greek Eggplant Dip uses parsley, lemon, garlic, and olive oil without tahini or yogurt, resulting in a fresher, chunkier Mediterranean flavor.

Greek Eggplant Dip – The Best Smoky Appetizer in 2025

Name: Greek Eggplant Dip (Melitzanosalata)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Greek
Ingredients: 2 large eggplants; 1–2 garlic cloves, minced; ¼ red onion, finely chopped; ½–1 cup fresh parsley, chopped; 1 lemon, juiced and zested; ¼ cup extra virgin olive oil, plus more for drizzling; Salt and black pepper, to taste; ½ tsp ground cumin; ½ tsp crushed red pepper flakes; ¼ cup crumbled feta; Sliced kalamata olives for garnish

Greek Eggplant Dip (Melitzanosalata)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Greek Eggplant Dip is a traditional Mediterranean appetizer made with smoky roasted eggplant, garlic, lemon, and olive oil. It’s creamy, zesty, and naturally vegan and gluten-free—perfect with warm pita, grilled meats, or as part of a mezze platter.

Author: Amelia
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4–6 servings
Category: Appetizer
Method: Roasting
Cuisine: Greek
Diet: Vegetarian

Ingredients

2 large eggplants
1–2 garlic cloves, minced
¼ red onion, finely chopped
½–1 cup fresh parsley, chopped
1 lemon, juiced and zested
¼ cup extra virgin olive oil, plus more for drizzling
Salt and black pepper, to taste

Optional:

½ tsp ground cumin
½ tsp crushed red pepper flakes
¼ cup crumbled feta
Sliced kalamata olives for garnish

Instructions

Roast the eggplants whole over an open flame, grill, or under a broiler until the skins are fully charred and the flesh is soft (about 30–40 minutes). Alternatively, bake at 400°F (200°C) for 45–60 minutes.
Place the hot eggplants in a bowl and cover to steam for 10 minutes. Once cool, peel off the skin and discard.
Transfer the eggplant flesh to a colander and let it drain for 10 minutes to remove excess water.
Move the drained eggplant to a mixing bowl. Mash with a fork for a chunky texture or pulse briefly in a food processor for a smoother consistency.
Add garlic, red onion, parsley, lemon juice and zest, olive oil, salt, pepper, and any optional spices. Mix well to combine.
Chill for 20–30 minutes to let the flavors meld (optional but recommended).
Serve with a drizzle of olive oil, and garnish with feta, olives, and parsley if desired.

Notes

For extra smokiness, use a gas stove or grill to roast the eggplant.
Store leftovers in an airtight container for up to 3 days in the fridge.
Freezable for up to 2 months—thaw overnight and stir before serving.
Great as a spread, dip, or sandwich base.
Optional toppings enhance flavor but are not required.

Find it online: https://recipesbyamelia.com/greek-eggplant-dip/