Recipe Spotlight – Melizanosalata

Melizanosalata is a flavorful Greek eggplant dip that can be enjoyed as a side or on its own and is perfect to serve when hosting a party! It is served throughout Greece and known as one of the country’s most traditional dishes. To try the dip in Chicago, stop by one of Greektown’s go-to spots for authentic Greek cuisine like Greek Islands, Santorini or Roditys!

Or, if looking to try out a new recipe, instructions for the “no fuss” preparation can be found below! Recipe from


4 large purple eggplants

½ red onion

1 clove garlic, crushed

½ cup olive oil

4 tablespoons lemon juice

sea salt & freshly ground pepper to taste

3 tablespoons fresh parsley, chopped


  1. To prepare this super easy melitzanosalata recipe (Greek eggplant dip), start by baking the eggplants in a preheated oven at 200C. You could either bake them whole or sliced, depending on the time you have available. If you choose to bake them whole, use a fork to make some holes on the aubergines, place on a tray and bake for about 1 hour. Alternatively, for a quicker version on this melitzanosalata recipe, cut the eggplants in slices and place them on a baking tray, lined with parchment paper. Coat with olive oil, sprinkle with fresh thyme, season with salt and pepper and add 1-2 cloves of garlic. Cover with parchment paper and bake in a preheated oven for 20 minutes, until tender.
  2. For this melitzanosalata recipe you need to use only the flesh of the eggplants. Peel the eggplants and dice the pulp.
  3. Place the pulp and the other ingredients in a large bowl and vigorously mix with a wooden spoon. (If you prefer you melitzanosalata to have a creamier texture, then add the ingredients in a blender or food processor and pulse, adding the olive oil gradually on a steady stream. Alternatively mash the eggplants using a fork.) Let the melitzanosalta (Greek eggplant dip) cool down and put in the fridge to allow the flavours to mingle.
  4. Serve the melitzanosalata in a small bowl garnished with a whole black olive. Enjoy!

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