2 ratings

Smoky Melitzanosalata Dip

An elegant and flavorful dip that rivals even the best hummus

Recipe Courtesy of Avra Madison

 Melitzanosalata is a simple, yet tasty, dip of smoky, roasted eggplant. The dip is perfect to spread on toasted pita, or as part of a larger Greek meze platter.



For the Smoky Melitzanosalata Dip

  • 4 Large eggplants
  • 3/4 Cups scallion
  • 1/4 Cup parsley, chopped
  • 1/3 Cup yogurt
  • 1/3 Cup balsamic vinegar
  • 3 Garlic cloves, chopped
  • 1/3 Cup mayonnaise


For the Smoky Melitzanosalata Dip

Grill half of the eggplant until skin is charred and eggplant is soft and set on a bakers rack to cool and drain.

Roast the remaining eggplant in an oven at 500 degrees for about 35 to 40 minutes, or until tender and soft. Set on bakers rack to drain.

Seed and skin both sets of eggplant and set flesh in colander to drain

To the drained eggplant add the remaining ingredients and mix together.

Serve with toasted pita.