Melitzanosalata (μελιτζανοσαλάτα), literally 'eggplant salad', is a classic Greek dip of smoky roasted eggplant; the 'Politiki' style traces to Constantinople, per Greek culinary sources.
Velvety and smoke-kissed, the eggplant carries sharp garlic, bright lemon and grassy olive oil in every scoop. It is rustic rather than smooth, with little flecks of skin and parsley for character. Spread thick on warm bread, it is irresistibly moreish.
Charring over open flame drives smoky aromatic compounds into the flesh while collapsing it to a creamy texture. Draining removes bitter water, and emulsifying with olive oil and lemon stabilizes the dip and balances richness with acidity.
Variations
Politiki style with red pepper and walnuts, with Greek yogurt for creaminess, smoother blended version, with a pinch of chili
On the Palate
Where Melitzanosalata sits in the Greek flavor cloud
Ingredients
Serves 6
How it's made
8 steps · 15 min
- 135 min
Pierce the eggplants and roast or char them whole until the skins blister and the flesh collapses.
Watch outChar the eggplants right on the flame until the skin blisters black all over and they slump soft — that blackening is where the smoky flavour comes from.
- 210 min
Let the eggplants cool, then peel off the charred skin.
- 35 min
Drain the soft flesh of excess liquid and chop or mash it.
Watch outSqueeze and drain the flesh well before mashing — skip it and the extra water makes a watery, bitter dip that won't hold the oil.
- 43 min
Add crushed garlic, lemon juice, salt and pepper.
- 54 min
Drizzle in olive oil while stirring to loosen the mash into a creamy dip.
Watch outDrizzle the oil in slowly while stirring so it works into the mash — pour it all at once and it slicks on top instead of turning it creamy.
- 63 min
Fold in chopped parsley and, if liked, finely diced red onion.
- 72 min
Taste and adjust lemon and salt for balance.
- 85 min
Chill briefly, then serve drizzled with olive oil alongside warm pita.
