Greek Eggplant Dip (Melitzanosalata)

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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!

Recipe Inspiration

This dip was originally created as part of Cooking with Astrology picnic for the Leos in your life. I decided to stick with last year’s imaginary date John Stamos, who is Greek, hence the entirely Greek meal.

I served my with Sesame Crackers and O-M-G, I loved it! This dip is also delicious served with tomato wedges, carrot sticks, cucumber rounds, toasted pita chips, or crusty bread.

The main course for this meal is Greek “Summery” Meat Pie, in case you are looking for lightweight, summer meal idea. It would also make an awesome game day dip!

Recipe and most images updated on July 18, 2022

What you will need

• 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

Be sure to check out the detailed printable recipe card below

How to make Greek Eggplant Dip (Melitzanosalata)

Preheat oven to 400 degrees. Wash and dry your eggplants and place them on a baking sheet. Prick holes over the tops of the eggplants with a fork.

Roast in the oven until very tender, 40 to 60 minutes.

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 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

If you are looking for a candlelit dinner, here is last year’s Leo meal:

• Greek Orange and Olive Salad
• Lamb and Vegetable Kabobs
• Tomato Pilaf
• Honey and Lemon Tart
• Papaya Mango Parfait

Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

• Baking Sheet
• Cutting Board & Chefs Knife
• Food Processor or Large Mixing Bowl
• Silicone Spatula
• Citrus Juicer

More delicious Greek recipes

• Creamy Feta Dressing
• Layered Greek Dip with Hummus
• Greek Tomato and Cucumber Salad
• Greek Seafood Nachos
• Pistachio Ice Cream with Pistachio Praline
• Big Greek Salad

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Enjoy!!