Best 3 Melitzanosalata Greek Eggplant Aubergine Spread Recipes

Discover the culinary treasure of Melitzanosalata, a delectable Greek eggplant spread that captures the essence of Mediterranean flavors. This velvety and smoky dip, also known as aubergine spread, is a staple in Greek cuisine, often served as an appetizer, spread on bread, or as a dip for vegetables. Its smoky flavor comes from grilling or roasting the eggplants, which caramelizes the sugars and imparts a rich, slightly charred taste. Combined with garlic, lemon juice, olive oil, and fresh herbs like parsley and mint, Melitzanosalata strikes a perfect balance between smoky, tangy, and refreshing notes. This versatile spread can be enjoyed on its own or paired with grilled meats, roasted vegetables, or fresh pita bread. Explore our collection of Melitzanosalata recipes, each offering unique variations on this classic dish. From traditional recipes passed down through generations to innovative twists that incorporate different herbs, spices, and ingredients, our recipes cater to diverse tastes and preferences. Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, our Melitzanosalata recipes will guide you in creating this flavorful Greek delicacy.

Here are our top 3 tried and tested recipes!

MELITZANOSALATA RECIPE

Melitzanosalata Recipe image

Simple and delicious Greek eggplant dip with smoky eggplant, garlic, parsley, lemon juice and extra virgin olive oil. The perfect appetizer with a bit of warm pita bread or serve it next to grilled meats or even fish.

Provided by Suzy Karadsheh

Categories Appetizer Dip

Number Of Ingredients 10

Ingredients

2 large eggplants
1 to 2 large garlic cloves (minced)
¼ red onion finely chopped (about 1/3 cup, more for garnish)
1 cup chopped fresh parsley (packed, more for garnish)
Kosher salt and black pepper
1/2 tsp each ground cumin and crushed red pepper flakes, more to your liking ( (optional) )
1 lemon (zested and juiced)
¼ cup extra virgin olive oil (more for later )
A few pitted kalamata olives (sliced, for garnish (optional))
Feta cheese (a sprinkle for garnish (optional))

Steps:

Keep the eggplant whole and pierce with a fork in a few places.
Smoke the eggplant. Place the eggplant over a gas flame, grill or under a broiler, and cook, turning around using a pair of tongs, until the skin is fully charred, and the eggplant is quite tender.
Cool and drain eggplant. Place the eggplant in a bowl and set aside until cool enough to handle (a bowl is helpful because the eggplant will release some juices). Peel the charred skins off and discard. Cut the eggplant into chunks and place in a colander to get rid of any remaining excess juices (about 10 more minutes).
Transfer the eggplant to a mixing bowl. Add the garlic, onion, parsley, lemon juice, olive oil. Add salt and pepper and spices (if using). Mix to combine and use your fork to break up the eggplant into smaller chunks.
At this point, if you have the time, it's a good idea to cover and chill the eggplant dip in the fridge for a few brief minutes.
Transfer the eggplant dip to a serving plate and spread. Drizzle extra virgin olive oil. Arrange Garnish with lemon zest, parsley, red onions, olives, a sprinkle of feta. Serve with crusty bread or pita bread.

Nutrition Facts : Calories 129.1 kcal, Carbohydrate 11.9 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 203.3 mg, Fiber 5.5 g, ServingSize 1 serving

MELITZANOSALATA RECIPE (GREEK EGGPLANT DIP RECIPE)

Melitzanosalata Recipe (Greek Eggplant Dip Recipe) image

Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party!

Provided by The Wanderlust Kitchen

Categories Appetizers

Time 1h30m

Number Of Ingredients 7

Ingredients

2 large eggplants
4 cloves garlic (peeled and minced)
1/4 cup extra virgin olive oil (plus more for serving)
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon pepper
Chopped fresh parsley leaves and olives for garnish (optional)

Steps:

Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork. Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.
Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat). Roughly chop the flesh and place in a colander to drain for 15 minutes.
Transfer the eggplant to a large bowl and gently mash with a fork. Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste. Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.

Nutrition Facts : ServingSize 1 serving, Calories 184 kcal, Carbohydrate 15 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 442 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 12 g

MELITZANOSALATA (GREEK EGGPLANT (AUBERGINE) SPREAD)

Melitzanosalata (Greek Eggplant (Aubergine) Spread) image

Make and share this Melitzanosalata (Greek Eggplant (Aubergine) Spread) recipe from Food.com.

Provided by evelynathens

Categories Spreads

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

3 -4 flask eggplants (the common kind found everywhere)
1 small grated onion
1 -2 garlic clove, crushed
1 1/2 tablespoons tahini
1/2 cup olive oil
1 -2 tablespoon red wine vinegar
3 -5 drops liquid smoke (optional)
salt and pepper

Steps:

Wash eggplant, place in baking pan and bake in at 375F for about one hour, or until soft when pierced with a fork and the eggplant has sort of collapsed into itself.
allow the skin to turn black and charred so as to give a smoky flavour to the salad (you can also grill the eggplant by putting them directly on the grate- whole- on your bbq. Grill until skin is blackened and charred and eggplant is very soft and starting to deflate. If you use the grill method- leave out the liquid smoke).
Skin eggplant when cool enough for you to stand it and chop in small pieces. Mash it up a bit with a fork.
Mix well with onion, garlic, tahini, oil, vinegar (start with 1 tblsp of vinegar and if you want it sharper, add more, a bit at a time), salt and pepper (to taste).
Note: I kind of beat this around with a fork to incorporate the oil well into the eggplant spread- you don't want it looking oily at all, but creamy.

Tips:

Choose ripe and firm eggplants for a smooth and creamy texture.
Use a combination of roasting and grilling methods to enhance the eggplant's flavor.
Roast the eggplant until it is tender and slightly charred, but not mushy.
Grill the eggplant until it has grill marks and a smoky flavor.
Let the eggplant cool completely before handling it to prevent it from breaking apart.
Use a food processor or immersion blender to create a smooth and creamy spread.
Season the melitzanosalata to taste with lemon juice, garlic, salt, and pepper.
Garnish the melitzanosalata with fresh herbs, such as parsley or dill, for added flavor and color.

Conclusion:

Melitzanosalata is a delicious and versatile Greek spread that can be enjoyed as a dip, a sandwich spread, or a topping for grilled meats and vegetables. It is a healthy and flavorful way to enjoy eggplant and is sure to be a hit at your next gathering. With its smoky, creamy, and tangy flavor, melitzanosalata is a perfect addition to any Mediterranean-inspired meal.