Skip to Content

Melitzanosalata (Traditional Vegan and Gluten free Eggplant Dip)

Melitzanosalata (Traditional Vegan and Gluten free Eggplant Dip)

Sharing is caring!

Melitzanosalata is a traditional Greek vegan and gluten-free dip / appetizer made with eggplants which have been charred over charcoal or over an open flame, until the skin blisters, to get a smoky taste.

Melitzanosalata on pita bread image

The skin is then removed, as well as the seeds, if any, and the flesh is either finely chopped, mashed with a fork or pureed in a food processor.

Traditionally, garlic, olive oil, salt, pepper, lemon juice or vinegar are added to the dip but as you will see below, I have made a lots of twists to the traditional recipe.

Variety of Greek eggplants called tsakonikes image
Three different Greek varieties of eggplants: Tsakonikes, White Santorini eggplants and Purple Flaskes

How to char an eggplant

There are several methods of roasting an eggplant and I have tried almost all of them.  In the past, I had wrapped them in aluminium foil and baked them or I have cut them into slices and grilled them but my favourite method is to char them over an open flame as it imparts a smoky flavour to the flesh.

If you have metal skewers, use two parallel skewers to thread the eggplant to keep it from slipping off during cooking and turning.  If not, you can use a fork.

Charring an eggplant over flame image

You will notice that at the beginning the eggplant is hard to pierce but you will know that it is ready to use when it becomes soft and can be easily pierced.

You can also let them sit over the flame and keep turning them using tongs.  This method takes about 15 minutes.

Charring eggplants image

Before having a gas stove, I used to grill them in the oven.   Preheat the oven to 180oC / 350o F and put the eggplants whole (without poking them) 10 cm / 2 – 3 inches under the grill and turn them regularly until they char.  This will take about 30 minutes or more depending on the size of the eggplants.

You can also bake them in the middle of the oven until they blacken.  Place them in a baking tray, without poking or wrapping them in foill, and cook them in a preheated oven to 180oC/ 350o F,  until soft.  This method takes about an hour, depending on the size of the eggplant.

Finally, you can char them over charcoal but I have never used this method before.

When I used to cook them in the oven, they did not have the smoky taste, so when I  used to do that, I added some smoked paprika (sweet or hot) to get the smoky flavour.

Grilled eggplant image

 

Melitzanosalat with red peppers image

A twist to the traditional Melitzanosalata

Scroll down for the Vegan and Gluten-free recipe

Another twist on this Melitzanosalata to give it a kick is making it with Tyrokafteri as well as adding roasted red peppers called Piperies Florinis.

One day when I made melitzanosalata, I had some leftover tyrokafteri.  I added it to the melitzanosalata and we loved it.  

Ever since, if I don’t have some tyrokafteri, I like adding some feta and some hot pepper, such as some harissa or chili or hot paprika.

Fiery melitzanosalata picture

Whenever, I have some at home I always love adding them as they add colour and lovely a sweet flavour to this already wonderful dip.

Fiery Melitzanosalata with Tyrokafteri

Preparation time: 10 minutes

Cooking time:  20 minutes on open flame or 45 minutes in the oven

Ingredients:

Yield:  1 cup

Ingredients:

  • 2 charred eggplants
  • 1 clove garlic
  •  1 tablespoon red wine vinegar
  • 2 tbsp lemon juice
  • 1/2 tsp lemon zest
  • Freshly ground black pepper
  • 4 tbsp olive oil
  • 1 roasted Piperia Florinis
  • 200 grams tyrokafteri
  • A pinch of sea salt (optional)

Directions:

  1. Char the eggplants over open flame until they become soft. When you can handle them, remove the skin.
  2. Put the eggplants and pepper in a food processor and add the olive oil, vinegar, lemon juice and zest, garlic salt and pepper and purée.
  3. Add the tyrokafteri and mix until combined.
  4. Taste and if needed add some salt and mix.
melitzanosalata vegan image
Melitzanosalata with red peppers image

Melitzanosalata (Traditional Vegan and Gluten free Eggplant Dip)

Yield: 1 cup
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Melitzanosalata is a traditional Greek vegan dip / appetizer made with eggplants which have been charred over charcoal or over an open flame, until the skin blisters, to get a smoky taste.   The skin is then removed, as well as the seeds, if any, and the eggplant is either finely chopped, mashed with a fork or pureed.

Ingredients

  • 2 – 3 eggplants (depending on the type) about 500 grams (1.1 lb)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 2 – 3 tbsp lemon juice
  • 1 or more cloves minced/crushed garlic
  • ½ tsp salt
  • Freshly grated black pepper to taste
  • ¼ tsp smoke paprika (optional)
  • Parsley, dill, olives, roasted sweet peppers and a few drops of extra virgin olive oil to decorate (optional)

Instructions

  1. Cook the eggplants on open flame until the flesh has charred and the interior is tender, for about 15 minutes.
  2. Alternatively, you can either grill or cook the eggplants in the oven as explained above.  
  3. Allow to cool and carefully remove the charred skin.
  4. Pound the garlic with the salt using a pestle and mortar.  Mash the flesh of the eggplants using a fork.  Add the garlic, vinegar, lemon juice, salt, pepper and paprika and olive oil and mix until creamy.
  5. Garnish with finely chopped dill or parsley, olives, red roasted peppers and a few drops of extra virgin olive on top.
  6. Serve with Pita chips or vegetable sticks.

Notes

If baking them in the oven, add smoked paprika to get the smoky flavour.

For a non Vegan Dip:


You can add 50 grams of feta and 2 - 3 tablespoons of Greek yoghurt and puree them with the rest of the ingredients.

Nutrition Information
Yield 1 cup Serving Size 1
Amount Per Serving Calories 280Total Fat 28gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 23gCholesterol 0mgSodium 1223mgCarbohydrates 10gFiber 2gSugar 2gProtein 1g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Like this post?

You can hover over the image to pin the image to your favourite board on Pinterest and we will be happy if you share to other Social Media with the buttons you will find on the blog.

You can hover over the image to pin the image to your favourite board on Pinterest and we will be happy if you share to other Social Media with the buttons you will find on the blog.

PIN FOR LATER

Kopiaste and Kali Orexi,

Sharing is caring!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Ivy

Tuesday 5th of February 2008

It happens to me all the time to see something and wish I had seen it some days before but there is always another time. So good luck if you try it.

Ginny

Tuesday 5th of February 2008

I had some leftover eggplant the other day and wished I had read this first (my creation was not as good). I must make it next time.

Ivy

Monday 28th of January 2008

Pam thanks for organizing the event and I am looking forward for another similar event.

Ivy

Monday 28th of January 2008

Cynthia I am sure by roasting them they will be much tastier. Thanks again for sending me your choka recipes and I was very glad to see that the eggplant choka had so many similarities.

Cynthia

Monday 28th of January 2008

Ivy, this looks so good, wish I could have some. I think the next time I roast eggplants, I am going to try adding the ingredients you did like the vinegar, caper, actually, I think I'll try adding some olives also. Yum!

Looks really delicious hon.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Privacy Policy · Copyright
Skip to Recipe