Melitzanosalata (Μελιτζανοσαλάτα, pronounced meh-leed-zah-no-sah-LAH-tah)
While visiting Greece, Melitzanosalata, or Eggplant Salad, is one of my favorite Meze to try when eating out. I love the taste of freshly grilled eggplant all smashed-up and combined with garlic and lemon. I could eat it straight from the bowl with a spoon! (Who am I kidding? I have done that!)
Even though the Greek translation refers to this as a “salad” it’s actually what we in the States refer to as a “dip.” For this recipe, in addition to roasting the eggplant under high heat, I’m also roasting the garlic to add a very different flavor to the dip. When roasting garlic the cloves become sweet, buttery and soft. Away goes the astringent, raw garlic taste and we are left with nothing less than a caramelized, mild flavor good enough to eat directly from the papery casings. What’s more, there’s no forcing everyone else at the table to eat the same dip in order to ensure everyone reeks of the same garlic breath. (See Tsatziki!) No garlic breath here.
I’m also adding in a little Greek yogurt which makes this dip creamy and thick.
An easy to prepare, tasty dip with very little ingredients needed, this Eggplant Yogurt Dip is great served as an appetizer alongside homemade Oregano Pita Chips, fresh cut vegetables or as a spread on a veggie-sandwich.
- 2 medium eggplants
- 1 head of garlic, whole and not peeled
- ½ cup plain non-fat Greek yogurt
- ½ cup, plus 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon salt, plus more for sprinkling on eggplant before roasting
- ½ teaspoon pepper, plus more for sprinkling on eggplant before roasting
- Cut eggplant into 1 inch cubes.
- Toss with ½ cup olive oil to coat.
- Sprinkle with salt and pepper.
- Spread onto a rimmed cookie baking sheet.
- Loosely wrap garlic head in aluminum foil and place on the pan with the eggplant.
- Roast at 450° for 40-45 minutes.
- Set aside to cool for 10 minutes.
- In a food processor with the blade attachment, combine roasted eggplant, 5 cloves of roasted garlic, Greek yogurt, olive oil, lemon, 1 teaspoon salt and ½ teaspoon pepper.
- Pulse to combine until the mixture is smooth but still chunky.
- Adjust seasoning with salt and pepper, if necessary.
- Top with extra cloves of roasted garlic.
- The eggplant and garlic can be roasted a day ahead, and stored in the refrigerator until ready to prepare the dip.
- For a Lenten version: substitute vegetable oil for olive oil, and omit the Greek yogurt. The roasted garlic will give the dip plenty of rich flavor.
Toss with ½ cup olive oil to coat.
Sprinkle with salt and pepper.
Spread onto a rimmed cookie baking sheet.
In a food processor with the blade attachment, combine roasted eggplant, 5 cloves of roasted garlic, Greek yogurt, olive oil, lemon, 1 teaspoon salt and ½ teaspoon pepper.
Pulse to combine until the mixture is smooth but still chunky.
©2015 by Alexandra Salidas Roll, Figs & Feta, LLC.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!
If you make this recipe, please snap a photo and hashtag it #FIGSANDFETA and #GREEKMADESIMPLE. I’d love to see it!