Eggplant dip (melitzanosalata)

Smooth and smoky roasted eggplant dip, also known as melitzanosalata, is delicious served as part of a Greek platter.

  • 1 hr cooking
  • Serves 8
  • Print


Eggplant dip (melitzanosalata)
  • 1 (500g) eggplant
  • 2 clove garlic, crushed
  • 1 tablespoon white wine vinegar
  • 1/4 cup (60ml) olive oil
  • salt and pepper
  • 1/4 cup chopped fresh flat-leaf parsley


Eggplant dip (melitzanosalata)
  • 1
    Pre-heat the oven to 220°C (200°C fan-forced). Place the whole eggplant on an oven tray and pierce in a few places with a fork. Bake for about one hour or until soft.
  • 2
    Remove eggplant from the oven and cool slightly. Peel it and chop the flesh coarsely. Place the flesh in a sieve and press out the excess juice.
  • 3
    Mash the eggplant flesh in a bowl with a fork. Stir in the remaining ingredients.


This recipe can be made up to two days ahead.

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