Greek Eggplant Dip Recipe for Melitzanosalata with Kalamata Olives

Smoky Greek Eggplant Dip Recipe for Melitzanosalata with Black Olives. Copyright © 2024 Terence Carter / Grantourismo. All Rights Reserved.

Greek Eggplant Dip Recipe for Melitzanosalata with Kalamata Olives

This Greek eggplant dip recipe makes melitzanosalata, which translates to ‘eggplant salad’ in Greek. This smoky aubergine dip can be spread on pita bread and eaten as a snack, dished up as one of an array of mezedes – the Greek dips, starters and appetisers often labelled as ‘drinking food’ – or served as a salad or side to meatballs, skewers and grilled meats.

Prep Time10

Cook Time10

Total Time20

Course: Dip, Snack, Appetiser

Cuisine: Greek

Servings: Bowl

Calories: 677kcal

Author: Lara Dunston

Ingredients

1 eggplant large
1 garlic clove minced
6 black Kalamata olives pitted and finely chopped
2 tbsp flat leaf parsley finely chopped
¼ cup extra virgin olive oil
¼ cup lemon juice
1 tsp white vinegar
¼ tsp ground cumin
1 tsp sesame seeds black or white or a mix of both
¼ tsp salt or to taste
¼ tsp black pepper or to taste

Metric - US Customary

Instructions

Turn your gas burner or hotplate onto high heat and place the eggplant directly onto it to roast the eggplant over the flame. Use large long tongs to turn the eggplant occasionally until it’s completely charred and black. You could also use an outdoor grill or barbecue.
Set the eggplant aside to cool, and, depending on what kind of eggplant you’ve used, you could either peel off the charred skin (if it has thin skin) or slice the eggplant in half (if it has a thicker skin) and use a large tablespoon to scrape out the flesh.
Whatever method you use, transfer the smoky, soft eggplant flesh to a bowl and use a fork to mash it into the consistency of a dip. Don't be concerned if a little charred skin goes with the flesh as it adds even more smoky flavour and gives the dip a richer colour.
Add the minced garlic clove, finely chopped Kalamata olives, flat leaf parsley, extra virgin olive oil, lemon juice, white vinegar, cumin, sesame seeds, salt, and pepper, and continue to mash until everything is combined. Taste and adjust the spice or seasoning to suit your palate.
Transfer the dip to a plate or bowl, drizzle with a little more extra virgin olive oil and serve with pita bread as a snack, as one of an array of mezedes, or as a side to souvlaki, meatballs or grilled meats.

Nutrition