Melitzanosalata – Greek Eggplant Dip

When in Greece

Inspired by Denise’s recent trip to Greece, it’s a great time to talk about the benefits of the wonderful foods the Greeks eat!

Mediterranean Diet

Known as the Mediterranean diet, which is based on the traditional Greek diet and other similar food patterns of nearby countries, research suggests that following the Mediterranean Diet can decrease your risk of heart attack, stroke, diabetes, obesity, and premature death. This diet is full of seasonal and fresh seafood, fruits, vegetables, grains, beans, and healthy fats.

Melitzanosalata (Eggplant) Dip

One such amazing, healthful vegetable is eggplant, or aubergine as it’s also known. No matter what you call it, this healthy and tasty dip will knock your socks off!

Melitzanosalata means eggplant salad in Greek, but the consistency is more like a dip as we know it here in Australia. You can spread it on sour dough or pour it over baked vegetables to give them a flavour burst. Just get creative.

This dip is super easy to make and so delish!!

Using just a few simple ingredients, it’s made by blending or mashing roasted eggplants with olive oil, garlic, and lemon juice.

Eggplants are good for you!

Eggplants are a good source of fibre and antioxidants. One eggplant antioxidant in particular is called nasunin, and research suggests it can protect your cells from damage. Eggplants are also rich in potassium, magnesium, and B vitamins; plus lots of garlic and lemon juice, which your immune system will thank you for.


4 large eggplants
1/2 red onion, finely diced
2-3 garlic cloves
1/2 cup extra-virgin olive oil
4 tablespoons lemon juice
Sea salt and freshly ground black pepper
3 tbsp chopped parsley chopped
(feta cheese – optional)


  • Start by baking the eggplants whole in a preheated oven at 200 Celsius
  • Use a fork to make some holes on the outside of the eggplant
  • Place eggplants on a tray, and bake for about 1 – 1.5 hours
  • When cooked, you need to use only the flesh of the eggplants, not the peel
  • Once cooked, peel the eggplants and dice the pulp.
  • Add all the ingredients in a blender or food processor and pulse, adding the olive oil gradually on a steady stream.
  • For an extra creamy taste add some feta cheese
  • Cool down before serving

To serve

Serve the Melitzanosalata in a small bowl garnished with a whole black olive. Enjoy!