Description
Greek Roasted Eggplant Dip, known as Melitzanosalata, is a smoky, tangy, and creamy spread made from roasted eggplant blended with olive oil, garlic, and vinegars. This flavorful Mediterranean appetizer is easy to prepare and perfect served chilled with pita bread or fresh vegetables.
Ingredients
Scale
Main Ingredients
- 1 large or 2 smaller eggplants
- 1/2 cup extra virgin olive oil
- 4 teaspoons red wine vinegar
- 1 teaspoon balsamic vinegar
- 2-3 cloves garlic, minced or crushed
- 1/2 teaspoon dried oregano
- A few drops liquid smoke (optional)
- Salt and pepper to taste (generous pepper recommended)
Instructions
- Preheat Oven: Pre-heat your oven to 450°F (232°C) and position the oven rack close to the top to ensure the eggplants roast evenly and develop a nice char.
- Prepare Baking Sheet: Line a baking sheet with tin foil for easy cleanup after roasting the eggplants.
- Roast Eggplants: Poke holes all over the eggplant(s) to prevent bursting during roasting. Place them on the baking sheet and roast for about 30 minutes, turning them halfway through to ensure even cooking.
- Measure and Combine Oils & Vinegars: While the eggplant roasts, pour the olive oil into a measuring cup. Add the red wine vinegar, balsamic vinegar, minced garlic, dried oregano, liquid smoke (if using), salt, and pepper directly into the oil for easy mixing.
- Cool and Peel: After roasting, allow the eggplants to cool for 15-20 minutes on the baking sheet. You’ll notice some bitter liquid seeping out, which is normal. Once cooled, peel off the skins by hand and roughly chop the flesh, discarding the skins.
- Blend to Smooth Dip: Add the chopped eggplant and the oil-vinegar mixture to a blender. Blend until smooth and creamy. Transfer the dip to a bowl and refrigerate for at least one hour to let flavors meld and to chill before serving.
Notes
- Roasting the eggplant whole with holes pierced helps prevent messy explosions in the oven.
- Allowing the eggplant to cool and drain helps reduce bitterness and improves texture.
- Liquid smoke is optional but adds a pleasant smoky depth to the dip.
- Serve chilled with pita bread, crackers, or fresh vegetable sticks.
- For a chunkier texture, pulse briefly in the blender instead of fully pureeing.
