Greek Roasted Eggplant dip (Melitzanosalata)

The big secret for the divine eggplant dip you tasted while on holidays in Greece is the smoky flavor of the roasted eggplants. Especially if this is done on open flame with small wooden sticks. Watch the video on how to do it. But even if you do not have this possibility, do it on a gas stove or in an oven rack. Serve this amazing dip with crusted bread and live an unforgettable Mediterranean experience. To pair with a glass of wine, check our experts tip below.


To roast eggplants: 30 minutes

Hands on: 15 minutes

Greek roasted Eggplant dip Melitzanosalata


4 eggplants (medium size)

2 sweet red horn peppers (Florini peppers)

1 tablespoon white wine vinegar

1 clove garlic (medium size, finely chopped)

3 tablespoons olive oil

4 tablespoons parsley (finely chopped)

1 cup (4ounches) feta cheese (crumbled)



How to do it

  1. Watch our video on how to roast eggplants on open flame. Same way you can roast the sweet red horn peppers.

  2. If you have a gas stove do this: Pierce the eggplants all over with a fork and place them directly over the high heat flame. Do not forget to turn them over every few minutes so that they are charred on all sides evenly. Cook them for 20-25 minutes.

  3. If you don’t have a gas stove, simply place them on the oven rack and cook for about 40 minutes in an 180oC (350oF) preheated oven.

  4. When the eggplants are ready set them aside for 10 minutes to cool. Use a spoon to scoop out the flesh and transfer to a thin kitchen towel. Wrap it in the towel and squeeze to remove as much liquid from the eggplant flesh as possible. This liquid is very bitter. Then chop the eggplant and set aside in a bowl.

  5. When the red horn peppers are roasted place them in a plastic wrap and set aside for 20 minutes. The moisture created will help loosen the skin and it will be so much easier to remove their skin. Take a knife, remove the skin, cut in half, remove the seeds and dice in to 1 cm cubes. Set aside until needed.

  6. In a bowl add the eggplants, the garlic, the olive oil and the white vinegar. Stir well until all the ingredients are completely combined.

  7. Then add the rest of the ingredients, the red horn pepper dices, the finely chopped parsley and the feta cheese crumbles. If your feta cheese is not that salty add some salt too. Stir once again and you are ready.



  • Leftover eggplant dip? Place it in the refrigerator. It will taste much better the next day, since all the ingredients will have the time to blend all together.

  • Be sure to remove the liquid from the eggplant flesh. It is bitter.


Mediterranean Wine Pairing

  • Red Wine made from the red grape Xinomavro, which can be found in many areas of the uplands of Naousa in the regional unit of Imathia, and around Amyntaio, in Central Macedonia, Greece.

  • If you prefer White Wine, try one that is aged in wooden barrels.