Melitzanosalata

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 230°C. Line a tray with baking paper if you like easier cleanup. Prick the eggplants all over with a fork so steam can escape, then place them on the tray with the unpeeled garlic cloves.

   2 (about 700 g total) large eggplants2, unpeeled garlic cloves
2. 2

   Roast the eggplants and garlic for 35–40 minutes, turning the eggplants once, until the skins are collapsed and charred in spots and the flesh feels completely soft when pressed with tongs. If needed, roast 5 minutes longer; fully softened eggplant gives the dip its silky texture.

   2 (about 700 g total) large eggplants2, unpeeled garlic cloves
3. 3

   Set the roasted vegetables aside to cool for 10 minutes so they are easier to handle. Meanwhile, in a small bowl, toss the red onion with the red wine vinegar. This quick soak softens the bite and brightens the final dip.

   40 g, very finely diced red onion1 tsp red wine vinegar
4. 4

   Split the eggplants open and scoop the flesh into a sieve or colander set over a bowl. Leave it to drain for 5 minutes to remove excess water; this keeps the dip rich and smoky instead of watery. Squeeze the soft garlic from its skins into a mixing bowl.

   2 (about 700 g total) large eggplants2, unpeeled garlic cloves
5. 5

   Add the drained eggplant flesh to the bowl with the garlic. Stir in the olive oil, salt, black pepper, lemon juice, parsley, smoked paprika, and the soaked onion mixture. Mash with a fork for a rustic texture, or pulse briefly with a stick blender if you prefer it smoother. Do not overblend; a little texture looks more authentic and appealing.

   2 (about 700 g total) large eggplants2, unpeeled garlic cloves3 tbsp extra-virgin olive oil3/4 tsp, plus more to taste fine sea salt1/4 tsp freshly ground black pepper2 tbsp, freshly squeezed lemon juice2 tbsp, finely chopped, plus extra to serve fresh parsley40 g, very finely diced red onion1 tsp red wine vinegar1/4 tsp smoked paprika
6. 6

   Taste and adjust with a little more salt or lemon juice if needed. Spoon the melitzanosalata onto a shallow plate or bowl and create gentle swirls with the back of a spoon for a generous, rustic presentation.

   3/4 tsp, plus more to taste fine sea salt2 tbsp, freshly squeezed lemon juice
7. 7

   Finish with the remaining olive oil, a little extra parsley, and the pomegranate seeds if using. Serve slightly warm or at room temperature with warm pita or crusty bread.

   1 tbsp, for finishing extra-virgin olive oil2 tbsp, finely chopped, plus extra to serve fresh parsley2 tbsp, optional, for serving pomegranate seedsto serve warm pita or crusty bread

Origin & History

Melitzanosalata is a classic Greek mezze made from roasted eggplant, olive oil, lemon, and garlic. Versions vary across Greece from very smooth to pleasantly chunky, and some regions add onion or herbs for extra brightness. It belongs to the wider Eastern Mediterranean family of eggplant dips, but its lemony, olive oil-rich character is distinctly Greek.