This Melitzanosalata (Greek Eggplant Dip) is a bold, comforting mezze made with roasted eggplants, olive oil, vinegar, and warm Mediterranean spices, then served over creamy strained yogurt and finished with a rich tomato sauce. It’s a deeply savory, slightly tangy dish that feels both rustic and generous, the kind of melitzanosalata you find on Greek tables when food is meant to be shared. Scoop it up with warm bread, serve it as part of a mezze spread, or enjoy it as a hearty appetizer that brings together smoke, acidity, and creaminess in perfect balance.

If you love our Melitzanosalata (Greek Eggplant Dip), you will also love Skordalia (Greek garlic potato dip), Tzatziki Yogurt dip, and Tirokafteri (Spicy Feta dip)!

Greek melitzanosalata served over strained yogurt and topped with tomato sauce. — Melitzanosalata served over strained yogurt and finished with a drizzle of tomato sauce.

Overview

Why we love melitzanosalata

RICH, SAVORY FLAVOR – Roasted eggplants combined with garlic, olive oil, vinegar, and aromatics create deep, comforting flavor.
SERVED OVER YOGURT & A DOLLOP OF TOMATO SAUCE – A generous layer of strained yogurt and the savory tomato add freshness, umami and contrast to every bite.
PERFECT MEZZE DISH – Ideal for scooping, spreading, and sharing, especially with warm bread or pita.
TRADITIONAL GREEK HOME COOKING – This is the kind of melitzanosalata served family-style, hearty, honest, and deeply satisfying.

Here is what you need

Four eggplants, a red pepper, garlic, onion and tomato paste tubes, sea salt and pepper, and bowls of seasonings, and a bowl of yogurt on a wooden surface.

Eggplants (melitzanes) – Use large eggplants and roast them until fully collapsed and soft. This version relies on deep, cooked flavor rather than a puréed texture. Drain well after roasting.
Florina red horn pepper – Adds gentle sweetness and color. Finely chopped so it blends into the salad without overpowering the eggplant.
Onion – Finely diced raw onion gives bite and freshness that balances the richness of the tomato sauce.
Tomato paste (for making a sauce) – This is what defines this version. The thick tomato sauce adds intensity, umami, and body. Cooking the paste briefly with olive oil and garlic removes rawness and deepens flavor.
Garlic – Finely chopped and cooked into the tomato sauce for warmth rather than sharpness.
White wine vinegar – Brings brightness and cuts through the richness. This version is tangy by design.
Dried oregano & chili flakes – Classic Greek seasoning. The oregano keeps it grounded, the chili adds subtle heat without taking over.
Olive oil – Generous and essential.
Strained yogurt (for serving) – Served on the side or as a base, not mixed in. Cool, creamy, and essential for balance.

See the recipe card for complete information on ingredients and quantities.

Step by step

Four eggplants on a tray, with fork marks on them.

Step 1: Prepare the Eggplants. Preheat the oven to 220°C / 425°F. Pierce the eggplants in several places with a sharp knife and place them whole on a baking tray. Roast for about 40 minutes, until completely soft and collapsed.

A baked eggplant cut in half with the flesh exposed.

Step 2: Remove from the oven and let them cool slightly. Peel off the skins and discard them.
Tip: For easy peeling, place the hot eggplants in a bowl with a tight-fitting lid and leave them for 10 minutes. The trapped steam helps loosen the skins.

Step 3: Drain. Transfer the eggplant flesh to a sieve, season lightly with salt, and leave at room temperature for 30 minutes to overnight to drain excess moisture.

Roasted eggplant pulp mixed with chopped red pepper, onion, olive oil, oregano, and chili flakes for Greek melitzanosalata.

Step 4: Make the eggplant dip. Place the drained eggplant flesh in a bowl and mash it with a fork. Add the chopped red pepper, onion, chili pepper, dried oregano, olive oil, white wine vinegar, and a little salt. Mix well until fully combined.

Tomato paste cooking in olive oil in a pan for Greek melitzanosalata tomato sauce.

Step 5: Make the tomato sauce. Heat the olive oil in a pan over medium heat. Add the tomato paste and sauté for 3–5 minutes, stirring, until it darkens slightly and becomes fragrant. Add the garlic, sugar, salt, and freshly ground pepper. Stir gently for about 1 minute.

Thick homemade tomato sauce simmered for Greek melitzanosalata.

Step 6: Pour in 500 ml / 2 cups of water and simmer for about 20 minutes, until most of the liquid evaporates and the sauce thickens.

Remove from the heat and let the sauce cool completely.

Pro Tips for Success

Let it rest – This melitzanosalata tastes even better after resting for 30–60 minutes.
Roast the eggplants until very soft – They should collapse completely. Undercooked eggplant will taste bitter and spongy.
Drain the eggplant flesh – Let it sit in a sieve for 30 minutes after roasting, so the salad doesn’t become watery.
Cook the tomato paste properly – Sautéing it with olive oil, garlic, and sugar mellows acidity and brings out sweetness.
Keep everything finely chopped – This version works best with a cohesive, spoonable texture rather than a purée.
Don’t skip the yogurt – Served alongside, it’s not optional. It balances heat, acidity, and richness beautifully.

Greek eggplant dip with yogurt and tomato sauce served with rustic bread. — Melitzanosalata served in a bowl with a dollop of yogurt and tomato sauce on top.

Two Ways to Serve

This melitzanosalata recipe comes from the island of Tinos. Serve this eggplant dip either spread over strained yogurt with tomato sauce drizzled on top( my favorite), or in a bowl finished with dollops of yogurt and sauce. Both ways are traditional and delicious.

What to serve with melitzanoalata

Pita bread – Classic and simple: serve melitzanosalata with warm pita or fresh crusty bread for dipping.
A Greek mezze platter – Pair with other Greek dips like creamy tzatziki, taramosalata seafood dip, and hummus, plus olives, dolmades, and cheese for a true taverna-style spread.
As a Side Dish – A delicious companion to grilled fish, paisakia-lamb chops, chicken souvlaki skewers, or briam-roasted vegetables.
Use it in wraps & sandwiches – Spread it on flatbreads, souvlaki with pita, or sandwiches as a flavorful alternative to mayo.
With cheese & wine – A rustic appetizer served alongside feta, halloumi, or manouri cheese and a chilled glass of white wine.

Storage

Store separately when possible – For best texture and flavor, store the eggplant dip, tomato sauce, and yogurt in separate airtight containers.
Refrigeration – The eggplant dip and tomato sauce keep well in the fridge for 3–4 days. Yogurt should be stored separately and added just before serving.
Bring to room temperature – Remove the melitzanosalata and sauce from the fridge about 20–30 minutes before serving. Stir and drizzle with a little fresh olive oil if needed.
Make ahead – This recipe is ideal for preparing in advance. The eggplant dip and tomato sauce can be made a day ahead and assembled just before serving.
Freezing – Not recommended. Eggplant and yogurt both lose their texture once frozen and thawed.

FAQs

No. While both are eggplant-based, melitzanosalata is Greek and typically seasoned with olive oil, vinegar or lemon, and herbs. This version is tomato-based and served with yogurt, which sets it apart from baba ganoush, where tahini is the main flavor.

In this version, the yogurt is served underneath or alongside the melitzanosalata, not mixed in. This keeps the flavors distinct and balanced.

Absolutely. Reduce or omit the chili for a milder version, or add a little more if you prefer gentle heat.

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