How to Make Authentic Melitzanosalata: Greek Eggplant Dip
Recipe - My Cretan Recipe
Melitzanosalata is a traditional Greek eggplant dip holding a special place in Crete’s culinary landscape. As a key
component of the Cretan diet, eggplants prepared this way produce a smoky, creamy spread with an important
nutritional value, yet light and healthy. Let’s learn how to make this authentic melitzanosalata.
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Often found on meze platters and served during festive meals like Christmas or Easter, but also at everyday lunch,
melitzanosalata is a typical Mediterranean dish: fresh, plant-based, and abundant in extra virgin olive oil.
Tips for Making Better Melitzanosalata
The secret to exceptional melitzanosalata lies in its simplicity, and like all simple recipes, it depends on the quality of
the ingredients and the care taken during preparation.
Start with fresh, firm eggplants; ideally, use the long, dark purple variety, which tends to be less bitter. Prick them with
a fork and add coarse salt before baking to help draw out moisture and enhance flavor.
Roasting the eggplants until their skins are charred and the flesh is meltingly tender brings out their natural sweetness
and adds a smoky undertone that defines the dish. I usually cook them in the oven, but it’s also possible to follow this
process by grilling the eggplants.
Don’t rush the cooling process—let the roasted eggplants sit until they are completely cool before peeling. This makes
it easier to peel them (never an easy task), handle, and allows the flavors to settle.
My suggestion is to use high-quality extra virgin olive oil from Crete, if you can. Ideally, cold-pressed and robust in
flavor. Fresh parsley and a touch of garlic add more taste, while a splash of vinegar brightens the whole dish.
Old-time school wants you to mash the ingredients with a mortar for a more rustic feel, but today, we normally do it
with a few pulses of the food processor, which makes it extra creamy and brings everything together, saving us time.
When and How to Serve Melitzanosalata
Melitzanosalata is traditionally served as part of a meze spread—a selection of small dishes to share. It works well as
an appetizer, a side dish, or even a light main when served with bread and a few olives or slices of feta cheese.
Some people enjoy melitzanosalata warm, but I enjoy it more when served cold or at room temperature, which allows
the flavors to fully develop.
This dip is a staple during warm summer months, especially when fresh eggplants are available. It’s a great make-
ahead dish: the flavor improves after a few hours in the refrigerator, making it perfect for dinner parties or picnics. To
preserve it, simply store it in an airtight container with a thin layer of olive oil on top to prevent oxidation.
What to Serve with Melitzanosalata
Well, if you ask me, I’d say with everything! But it’s known that melitzanosalata pairs beautifully with traditional
Greek foods.
You can serve it together with grilled meats such as lamb souvlaki or pork chops, or with other vegetarian dishes like
stuffed tomatoes (gemista). It’s also a great match for paximadia (twice-baked barley rusks) or warm, soft pita bread,
which helps scoop up the creamy dip.
For a festive and elegant meze table, like a Christmas party or Easter lunch, include olives, dolmadakia (stuffed vine
leaves), tzatziki, and roasted red peppers.
If you’re preparing a more elaborate meal, consider serving melitzanosalata with grilled octopus or fried calamari.
Cretan Wines and Other Greek Wines That Complement Melitzanosalata
Cretan Vidiano wine.
The Cretan diet wouldn’t be complete without a glass of local wine. When enjoying melitzanosalata, consider pouring a
glass of Vidiano, one of Crete’s finest indigenous white varieties.
It has a medium body with floral and stone fruit notes that complement the acidity and earthiness of the dip.
Thrapsathiri, another local favorite, offers bright citrus flavors and a mineral backbone that pairs well with the dip’s
smoky profile.
If you prefer red wines, go for a glass of Liatiko, a light-bodied Cretan red. Its soft tannins and dried fruit notes make
it versatile enough to drink with melitzanosalata.
Beyond Crete, other Greek wines also pair with melitzanosalata. Assyrtiko from Santorini is a crisp, dry white with
high acidity that refreshes the palate after every bite. Moschofilero from the Peloponnese brings floral and citrus
elements that work well with the parsley and garlic in the dish.
Delicious Greek Eggplant Spread
Prep Time 10 minutes
Cook Time 1 hour
Cooling & mixing time 20 minutes
Course Appetizer
Cuisine Greek
Servings 8 people
Calories 170 kcal
• 1 Food Processor
• 3 eggplants large (dark variety works better)
• 1/2 cup olive oil extra virgin (and a bit more to roast the eggplants)
• 3 tbsp vinegar
• 1/2 cup fresh parsley chopped
• 1 clove garlic minced
• salt and pepper to taste
• 1 tbsp coarse salt to roast the eggplants
• Preheat the oven to 400°F (200°C).
• Prick the eggplants all over with a fork. Sprinkle with coarse salt and drizzle with a bit of olive oil.
• Place them on a baking pan and bake uncovered for about 1 hour, or until the skin is charred and the flesh is very
soft.
• Let the eggplants cool completely.
• Once cooled, remove the skin and scoop out the flesh.
• Mash the eggplant pulp with a fork or blend it in a food processor for a smoother texture.
• Add the olive oil, vinegar, chopped parsley, garlic, salt, and pepper. Mix well until combined.
• Chill before serving.
• Serve cold with pita bread or traditional Cretan paximadia.
To store, place in an airtight container and cover the top with olive oil to preserve freshness.
Keyword appetizer, Cretan cuisine, eggplants, savory snack
Slow and simple, just like life on Crete, melitzanosalata is a fresh dip that you will enjoy even more when sharing it
with others. It’s great as a casual snack and a smart addition to any Mediterranean-style table!
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How to Make Melitzanosalata
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped
travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking
lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and
around the island? Book a food tour or plan your trip with me.
