This post may contain affiliate links. Please read our disclosure policy
Melitzanosalata, or Greek Roasted Eggplant Salad, is a traditional Greek dish that showcases the rich, smoky flavors of roasted eggplant and peppers combined with fresh herbs and a tangy dressing. It’s a versatile and healthy dip that can be enjoyed as an appetizer, a side dish, or a spread. Known for its simplicity and depth of flavor, Melitzanosalata is a staple in Greek cuisine and a favorite at Mediterranean tables.
Table of Contents
What is Melitzanosalata?
Melitzanosalata is a classic Greek dip made primarily from roasted eggplants. Its name translates to “eggplant salad” in Greek. The dish typically includes roasted red peppers, garlic, onions, parsley, and a dressing of olive oil, vinegar, and lemon juice. The result is a creamy, smoky, and tangy salad that’s perfect for dipping bread or vegetables.
What We Need for Greek Roasted Eggplant Salad – Melitzanosalata:
- Eggplants: Choose eggplants that are firm, heavy for their size, and have shiny skin.
- Roasted Red Peppers: You can use store-bought roasted red peppers in a jar or roast them yourself for maximum flavor. If roasting peppers at home, choose firm, ripe red bell peppers with smooth skin. Char the peppers evenly over an open flame or under a broiler until the skin is blackened, then place them in a covered bowl to steam and loosen the skin for easy peeling.
- Extra Virgin Olive Oil: Use high-quality extra virgin olive oil for the best flavor and health benefits.
- Red Onion: adds a mild, sweet flavor and vibrant color to the salad.
- Parsley: adds a burst of freshness and color to the salad.
- Garlic: provide pungent flavor and aromatic depth to the salad.
- Vinegar: White wine vinegar or red wine vinegar works well in this recipe, providing a subtle tanginess to balance the richness of the eggplant. You can also use apple cider vinegar or balsamic vinegar for a slightly sweeter flavor profile.
- Lemon Juice: Freshly squeezed lemon juice adds brightness and acidity to the salad.
- Salt and Pepper: Use kosher salt or sea salt for seasoning, as they dissolve easily and distribute evenly. Freshly ground black pepper adds a subtle spicy kick and complements the other flavors in the salad.
How to Make Greek Roasted Eggplant Salad – Melitzanosalata
- Preheat the Oven:
Preheat your oven to 220°C (428°F).
- Roast the Vegetables:
Place the eggplants and red peppers on a baking sheet. Drizzle them with a bit of olive oil. Roast for about 45 minutes or until the eggplants are soft and the peppers are slightly charred.
- Cool and Peel:
Remove the eggplants and peppers from the oven and set them aside to cool for about 10 minutes. Once cooled, peel the skin off the eggplants and peppers.
- Drain the Eggplant:
Place the peeled eggplants in a mesh strainer over a mixing bowl. Let them rest for 15 minutes, pressing occasionally with a spoon to drain the bitter juices. Discard the juice.
- Chop the Vegetables:
Transfer the drained eggplants to a cutting board and roughly chop them. Also, chop the peeled red peppers.
- Prepare the Other Ingredients:
While the vegetables are roasting, finely chop the garlic, onion, and parsley.
- Mix the Salad:
In a mixing bowl, combine the olive oil, vinegar, lemon juice, salt, pepper, garlic, onion, and parsley. Stir well to make the dressing. Add the chopped eggplants and red peppers. Stir until well combined.
- Adjust Seasoning:
Taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice as needed.
- Serve:
Transfer the Melitzanosalata to a serving dish. Drizzle with a bit more olive oil and garnish with additional parsley, if desired. Serve chilled or at room temperature as a dip, spread, or side dish.
Important Tips for Making Melitzanosalata:
- Roast at High Heat: Roasting the eggplants and peppers at a high temperature ensures they become tender and develop a rich, smoky flavor. Make sure to turn them occasionally for even roasting.
- Let the Vegetables Cool Before Peeling: After roasting, allow the vegetables to cool slightly before peeling. This makes the peeling process easier and prevents burning your fingers.
- Drain Thoroughly: Properly draining the eggplants is crucial to remove excess bitter juices. Use a mesh strainer and press the eggplants with a spoon to extract as much liquid as possible.
- Use Fresh Ingredients: Fresh garlic, parsley, and lemon juice make a big difference in the flavor of the salad. Avoid using pre-chopped garlic or bottled lemon juice.
- Adjust Seasoning Gradually: Taste the salad after mixing and adjust the seasoning gradually. You can always add more salt, pepper, or lemon juice, but you can’t take it out once it’s in.
- Chill Before Serving: For the best flavor, let the Melitzanosalata chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
- Serve with a Variety of Dippers: Melitzanosalata pairs wonderfully with pita bread, crusty bread, or fresh vegetables like cucumber slices and bell pepper strips. Offering a variety of dippers makes it a versatile and appealing appetizer.
- Store Properly: Store any leftovers in an airtight container in the refrigerator. Consume within 2-3 days for the best taste. The flavors will continue to develop, making it even more delicious the next day.
Other Eggplant Recipes That You Might Like
Eggplant Schnitzel with Tomato Sauce
Greek Roasted Eggplant Salad – Melitzanosalata
Ingredients
- 2 large eggplants
- 3 roasted red peppers chopped
- 4 tbsp extra virgin olive oil
- 1 red onion finely sliced
- 2 tbsp parsley finely chopped
- 2 cloves garlic roughly chopped
- 1 tbsp vinegar
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 220°C (428°F).
- Place the eggplants and red peppers on a baking sheet. Drizzle them with a bit of olive oil. Roast for about 45 minutes or until the eggplants are soft and the peppers are slightly charred.
- Remove the eggplants and peppers from the oven and set them aside to cool for about 10 minutes. Once cooled, peel the skin off the eggplants and peppers.
- Place the peeled eggplants in a mesh strainer over a mixing bowl. Let them rest for 15 minutes, pressing occasionally with a spoon to drain the bitter juices. Discard the juice.
- Transfer the drained eggplants to a cutting board and roughly chop them. Also, chop the peeled red peppers.
- In a mixing bowl, combine the olive oil, vinegar, lemon juice, salt, pepper, garlic, onion, and parsley. Stir well to make the dressing. Add the chopped eggplants, and red peppers. Stir until well combined.
- Taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice as needed.
Notes
- Peeling the Eggplant and Peppers: It’s easier to peel the vegetables when they are still slightly warm. Use a paper towel to grip the skins if they are too slippery.
- Draining the Eggplant: Draining the eggplant is crucial to remove the bitter juices. This step ensures a sweeter and more pleasant-tasting salad.
- Serving Suggestions: Serve Melitzanosalata with warm pita bread, crusty bread, or as a side dish to grilled meats and vegetables.
- Storage: Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld and intensify over time.
