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Greek Eggplant Dip • Melitzanosalata
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5 from 11 votes

Greek Eggplant Dip • Melitzanosalata

Healthy and tasty, this Greek Eggplant Dip • Melitzanosalata is always a crowd pleaser! It's a great recipe to make this fall!
Prep Time10 minutes
Cook Time45 minutes
Passive Time50 minutes
Servings: 6
Author: Francine Lizotte
Course: Antipasto, Appetizer/Mezze
Cuisine: Greek
Keyword Condiment, Easy Recipe, Healthy, Low Sodium/No Sodium, Meatless, Vegan & Vegetarian, Vegetables

Ingredients

EGGPLANTS

  • 2 large eggplants, washed and halved
  • 1/4 cup olive oil, or as needed tips & tricks

DIP/SALAD

  • 1/3 cup red onions, roughly chopped
  • 3 large cloves garlic, roughly chopped
  • 1/4 cup fresh chopped parsley, packed plus more for garnish tips & tricks
  • 2 tbsp. fine breadcrumbs
  • 1/2 tbsp. ground cumin
  • 1 tsp. smoked paprika
  • 1/2 tsp. red pepper flakes
  • ground Himalayan pink salt, to taste
  • freshly ground mixed peppercorns, to taste
  • 2 tbsp. freshly squeezed lemon juice tips & tricks
  • 1 tsp. lemon zest
  • 2 tbsp. olive oil, plus 1 tbsp. for garnish tips & tricks
  • 1/2 cup roasted red peppers, roughly chopped
  • 1/4 cup slices black olives, for garnish
  • 1/3 cup crumbled feta cheese, for garnish

Directions

EGGPLANTS

  • Preheat oven to 425ºF and line a baking sheet with foil lightly greased; set aside.
  • Poke several holes on eggplant skins using a fork and brush the flesh with oil, making sure to cover the entire surface. Place them, flesh side down, onto the prepared baking sheet.
  • Transfer to the preheated oven and bake for 45 minutes or until very soft, rotating the baking sheet halfway through cooking.
  • Remove from the heat and allow them to cool off until cool enough to handle, about 20 minutes.
  • Scoop out the flesh into a colander to drain for 30 minutes; discard the skin.

DIP/SALAD

  • In the bowl of a food process, add eggplant, garlic, onions, parsley, breadcrumbs, ground cumin, smoked paprika, red pepper flakes, sea salt, ground mixed pepper, lemon juice and lemon zest.
  • Put the lid on, remove the pusher, and pulse a few times until slightly smooth. Stop the appliance and stir the ingredients; pulse a few more times.
  • Run the machine and quickly pour 2 tbsp. oil through the feeder – don’t over do it. Clean the side of the bowl before adding roasted red peppers. Pulse again until just combined, leaving little chunks in it.
  • Transfer to a serving bowl and drizzle on 1 tbsp. olive oil. Garnish with sliced black olives and crumbled feta cheese then sprinkle on some fresh chopped parsley.
  • Serve with crusty bread, crostini, pita bread, or as a side for grilled meats.