033Aubergine dip

Method

Rustic smoky home style. Serve with warm crusty bread, toasted pita, or as part of a wider meze spread.

You will need

• baking tray
• colander
• chef's knife
• mixing bowl

1. Preheat a conventional oven to 220°C (425°F) or prepare a gas hob or charcoal grill for direct charring. 10 min · 220°C / 425°F
2. Prick each aubergine all over with a fork, place directly over an open flame for 5 minutes turning frequently until the skin is blistered and blackened, then transfer to a baking tray and roast in the oven for 35 to 40 minutes until thoroughly collapsed and completely tender to the core. 45 min · 220°C / 425°F Ready when: collapsed and very soft when pressed
3. Slit the hot aubergines lengthwise, scoop out the soft inner flesh with a spoon into a colander, discard the charred skins, and leave the pulp to drain excess bitter liquid for 15 minutes. 15 min Ready when: excess watery juices drained away
4. Transfer the drained flesh to a cutting board and chop finely with a chef's knife rather than a food processor to retain texture. 3 min Ready when: coarsely textured pulp
5. In a mixing bowl, combine the chopped aubergine, grated garlic, extra virgin olive oil, and lemon juice, stirring vigorously with a wooden spoon or fork until emulsified and creamy. 2 min Ready when: oil absorbed and dressing emulsified
6. Fold in the chopped parsley, season well with sea salt and black pepper to taste, and serve at room temperature or lightly chilled. 2 min Ready when: glossy and fragrant

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Make ahead and storing

Can be prepared up to 24 hours in advance; bring back close to room temperature before serving.

Fridge 3 days in a sealed container, bring to room temperature before serving

Substitutions

• red-wine-vinegar for fresh lemon juice. Red wine vinegar is equally traditional and gives a sharper, slightly fruitier acidity.

Common mistakes

• Puréeing the flesh in a blender or food processor. High-speed blending turns aubergine pulp into a watery, gummy paste rather than a delicate, chunky dip.
• Failing to drain the roasted flesh thoroughly. Unstrained aubergine sheds liquid into the bowl, preventing the olive oil from emulsifying.

Regional variants

• Agioritiki melitzanosalata with roasted Florina red peppers and crumbled feta
• Creamy variant blended with sheep's milk yoghurt

About the dish

Melitzanosalata is a staple meze found in tavernas across Greece, especially in summer when aubergines are at their peak. It is commonly said to have entered broader Greek cooking during the Byzantine and Ottoman eras alongside the spread of the aubergine itself. Recipes vary between families: some prefer it coarsely hand-chopped with red wine vinegar and olive oil, while others whip it with lemon juice, garlic, or a spoonful of strained yoghurt or crushed walnuts.

Found in all of Greece. Cooked for everyday, summer, lent.

Cousins elsewhere

• Baba ghanoush (Levantine). Both rely on charred aubergines dressed with olive oil and garlic, though the Levantine version often incorporates tahini.
• Patlıcan salatası (Turkish). A very closely related dip of fire-roasted aubergine dressed with oil and lemon or vinegar, ubiquitous across the eastern Mediterranean.

Nutrition per serving (estimate)

191 kcal · protein 2.8 g · fat 14.4 g (saturated 2 g) · carbohydrate 16.3 g (sugars 9 g) · fibre 7.7 g · sodium 8 mg

An estimate (summed from ingredient estimates) that varies with the exact ingredients. It is not dietary advice.

Written fresh by Epikouria editors from general culinary tradition. Recipe by the Epikouria editors. Traditional Greek tavern style, prepared rustic and hand-chopped without yoghurt or mayonnaise..