Greek Eggplant Dip or Melitzanosalata,
Pronounced meh-lee-tza-no-sa-lata, is made from roasted eggplants pureed with garlic, cumin, lemon juice, parsley, olive oil, and Greek yogurt. It is the perfect dip to serve with pita chips, crudités, or as part of a larger Greek meze platter!
Ingredients
2 large eggplants 2 pounds total
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice or red wine vinegar
⅔ cups Fage Greek yogurt
2 large cloves garlic crushed
.33 teaspoon ground cumin 1/8 teaspoon
salt and pepper to taste
.25 cup chopped fresh Italian parsley plus more to garnish
Instructions
Two large eggplants (2 pounds total)
Fresh garlic gives this dip the best flavor possible
Extra virgin olive oil adds richness and helps to
adjust consistency
Lemon juice, or red wine vinegar, to add acidity and brighten
the flavors
Greek yogurt add a creaminess to this dip and a bit of tang
Ground cumin adds a subtle flavor without being overpowering
Fresh parsley add additional flavor and freshness, and it is a colorful garnish
Sea salt and black pepper to taste
Allow eggplant to cool on the baking tray until they are cool enough to be handled, about 30 minutes. Slice in half and scoop out the flesh.
Place the eggplant flesh, olive oil, lemon juice, Greek yogurt, crushed garlic, cumin, parsley, salt and pepper into the bowl of a food processor and blend until smooth.
Grab a chip and taste test the dip. Adjust as needed…more lemon, more pepper, etc. Serve immediately or refrigerate for one hour; drizzled with olive oil and sprinkled with chopped parsley
Recipe variations
Top with whole Greek olives
Sprinkle with crumbled Feta cheese
Sprinkle with paprika before serving
Substitute red wine vinegar for lemon juice
Add .25 teaspoon crushed red chili flakes
Grill the eggplant for a more traditional dip with Smokey flavor
For a vegan dip: substitute vegan sour cream or omit the sour cream and adjust consistency with additional olive oil
For a rustic, chunkier dip: place all of the ingredients in a mixing bowl and mash thoroughly with a fork. Substitute minced garlic for crushed so it will blend in
Notes
Top with whole Greek olives
Sprinkle with crumbled Feta cheese
Sprinkle with paprika before serving
Substitute red wine vinegar for lemon juice
Add .25 teaspoon crushed red chili flakes
Grill the eggplant for a more traditional dip with Smokey flavor
For a vegan dip: substitute vegan sour cream or omit the sour cream and adjust consistency with additional olive oil
For a rustic, chunkier dip: place all of the ingredients in a mixing bowl and mash thoroughly with a fork. Substitute minced garlic for crushed so it will blend in