Edible Garden Chef Makes Easy and Delicious Greek Grilled Eggplant Dip
If you’re looking for a simple yet flavorful dip, a Greek eggplant dip called Melitzanosalata is a must-try. This traditional dish is effortless to make, requiring just a few ingredients, yet it delivers a punch of rich, smoky flavor that will transport your taste buds straight to the Mediterranean.
This Melitzanosalata dip is made with grilled eggplant, which develops a deep, smoky flavor when grilled or roasted. After peeling the skin, the flesh of the eggplant is then chopped and blended with garlic, lemon juice, zest, onion, parsley, and extra virgin olive oil to create a creamy, tangy dip with a lovely texture that pairs perfectly with pita bread or fresh veggies. The simplicity of this dish is its appeal—simple cooking techniques or easy-to-find ingredients.
Not only is this appetizer delicious, but it’s also packed with nutrients. Eggplants are a great source of dietary fiber, vitamins B1 and B6, and potassium. They’re also rich in antioxidants, minerals, and fiber. (Remember #fiberisthenewfiber). The olive oil in the dip provides good fats, while the garlic adds anti-inflammatory properties.
Low-ish in calories but high in flavor, Melitzanosalata is a great option that can easily fit into a healthy diet. Whether you’re hosting a dinner party or looking for a quick snack, this dip is a versatile and nutritious choice that’s sure to impress. It certainly has all the elements and was tested and thumbs up approved by our guests in the edible garden at the Atlanta Botanical Garden!
Next time you’re in the mood for something light yet satisfying, give this a go. It’s easy to prep and the nutritional benefits make it a perfect addition to your recipe repertoire as it is in mine. Plus, it’s a wonderful way to enjoy the authentic flavors of Mediterranean cuisine right at home.
Melitzanosalata (Greek Eggplant Dip)
Equipment
- grill or grill pan
Ingredients
- 2 large eggplants
- 2-3 cloves garlic minced
- 1 lemon zested and juiced
- 1/4 cup extra virgin olive oil
- ½ tsp ground cumin
- ½ teaspoon flakey sea salt
- Fresh cracked pepper
- Crushed red chili flakes optional
- ¼ red onion finely chopped
- ¼ cup chopped flat leaf parsley
- Pitted Kalamata olives for garnish
- Crumbled feta cheese for garnish optional
Instructions
- Preheat grill or grill pan to high heat. Pierce eggplant with a fork or knife in several places. Place the eggplant on hot grill or grill pan and cook, turning a few times until the skin is fully charred and eggplant is tender.
- Alternatively, roast in oven on 400◦ for 40 minutes until wrinkled and softened.
- Cool and drain eggplant in a colander, about 5-10 minutes, and set aside until cool enough to handle. Peel the charred skin and discard.
- Rough chop the eggplant and transfer to a large mixing bowl. Add minced garlic, lemon zest, lemon juice, olive oil, cumin, sea salt, black pepper, red chili flake and mix. Fold in chopped red onion and parsley and combine. Transfer mixture to serving plate/bowl. Garnish with Kalamata olives and crumbled feta to serve.
- Serve with warm pita, pita chips, baguette slices, or flatbread.
