Andrea's Greek Eggplant Dip, Melitzanosalata

I love this greek inspired dip. Serve it with grilled pita bread, even my picky kid loves this!! Play around with the seasonings, to your taste- the cumin is optional, and gives this a smokey flavor. You can substitute parsely for the oregano if you like. If you like lemon grate a small amount of zest in too.

Andrea's Greek Eggplant Dip, Melitzanosalata

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  • Prep Time


  • Total Time


  • Servings



  • 2

    large eggplants

  • 2

    cloves garlic

  • fresh oregano

  • fresh dill

  • ¼

    cup lemon juice

  • 1

    Tbs olive oil

  • 2

    Tbs onion

  • ground cumin to taste, optional

  • salt to taste

  • pepper to taste.


Pre heat oven to 400. Wash the eggplants. Place on a roasting pan, and prick with fork several times. Roast eggplant about 1 hour or until soft. You can also grill egplant on outdoor grill until soft as well, turn a couple of times while grilling. When eggplant is nice and soft, remove from heat, and let cool. Peel. Strain the liquid from eggplant , let stand in sink for a while in the strainer- to get more water out, you can squeeze eggplant in cheesecloth or clean kitchen towel. The dryer the eggplant the better consistancy your dip will be. Place all ingredients in food processer, and process untill smooth. Place in covered container in frige until chilled. Serve with pita or italian bread for dipping.


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