Melitzanosalata Greek Eggplant Aubergine Spread

Creamy, smoky, and bursting with Mediterranean flavor, Melitzanosalata is a classic Greek eggplant (aubergine) spread that’s as versatile as it is delicious. Made by roasting eggplants until tender and blending them with extra virgin olive oil, zesty lemon juice, aromatic garlic, and fresh parsley, this vegan dip is the perfect balance of tangy and savory. A pinch of red wine vinegar adds depth, while optional smoked paprika delivers a subtle hint of warmth and complexity. Whether you prefer a chunky texture or a smoother consistency, this vibrant dish is easy to whip up, taking only 15 minutes of prep time. Serve it with warm pita, crunchy vegetables, or rustic bread for an authentic meze experience. Ideal for parties or as a healthy snack, Melitzanosalata is sure to impress your guests while transporting your taste buds to the shores of Greece!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 large eggplants (aubergines)
• 60 ml extra virgin olive oil
• 30 ml lemon juice
• 2 medium garlic cloves
• 0.5 small red onion (optional)
• 15 g fresh parsley
• 15 ml red wine vinegar
• 1 tsp sea salt
• 0.5 tsp ground black pepper
• 0.25 tsp optional smoked paprika (for garnish)

Directions

Step 1

Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.

Step 2

Using a fork, prick the eggplants several times all over. This prevents them from bursting during roasting.

Step 3

Place the eggplants on the prepared baking sheet and roast them in the oven for 40–45 minutes, turning once halfway through, until the skin is charred and the flesh is soft.

Step 4

While the eggplants roast, peel and roughly chop the garlic cloves, and if using, finely dice half a small red onion.

Step 5

Remove the roasted eggplants from the oven and let them cool slightly until they are safe to handle.

Step 6

Cut the eggplants in half lengthwise and scoop out the flesh into a colander. Allow the flesh to rest in the colander for 10 minutes to drain excess liquid (this helps avoid a watery spread).

Step 7

Transfer the drained eggplant flesh to a mixing bowl or food processor. Add the garlic, olive oil, lemon juice, vinegar, sea salt, black pepper, and parsley.

Step 8

Mash the ingredients together with a fork for a chunkier texture, or blend in a food processor for a smoother consistency, depending on your preference.

Step 9

Taste the spread and adjust seasoning with additional salt, lemon juice, or vinegar as needed.

Step 10

Transfer the melitzanosalata to a serving bowl. Optionally sprinkle with a pinch of smoked paprika for garnish and drizzle with a little olive oil.

Step 11

Serve at room temperature with warm pita bread, crusty baguette slices, or fresh vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1170.8g)

Amount per serving	% Daily Value*
Calories	777.5

Total Fat 58.2g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2358.4mg	0%
Total Carbohydrate 69.1g	0%
Dietary Fiber 31.9g	0%
Total Sugars 37.7g
Protein 11.5g	0%

Vitamin D 0IU	0%
Calcium 143.4mg	0%
Iron 3.8mg	0%
Potassium 2568.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.9%

Protein: 5.4%

Carbs: 32.7%