Melitzanosalata-Greek Eggplant Dip

Greek melitzanosalata served over strained yogurt and topped with tomato sauce.

Melitzanosalata-Greek Eggplant Dip

This Greek melitzanosalata combines roasted eggplants, olive oil, and vinegar, served with creamy strained yogurt and topped with a savory tomato sauce. Perfect as a mezze with warm bread.

Course Appetizer

Cuisine Greek

Diet Vegetarian

Prep Time 15

Cook Time 1

Eggplant resting time (optional) 1

Servings

Calories 300kcal

Author by Jenny Skrapaliori Graves

Ingredients

For the Melitzanosalata

1 kg eggplants (2.2 lb), washed
½ Florina pepper finely chopped
½ medium onion finely diced
½ teaspoon chili flakes (adjust to taste)
½ teaspoon dried oregano
60 ml extra virgin olive oil ¼ cup
2 tablespoons white wine vinegar
sea salt to taste

For the Tomato Sauce

250 g tomato paste about 1 cup
2 garlic cloves finely chopped
1 teaspoon sugar
60 ml extra virgin olive oil ¼ cup
freshly ground black pepper
sea salt

For Serving

500 g strained Greek yogurt about 2 cups

Instructions

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.
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.
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.
1 kg eggplants

Make the eggplant dip

The next day, place the drained eggplant flesh in a bowl and mash it with a fork until rustic but cohesive.
Add the chopped Florina pepper, onion, chili pepper, dried oregano, olive oil, white wine vinegar, and a little salt. Mix well until fully combined.
½ Florina pepper, ½ medium onion, ½ teaspoon chili flakes, ½ teaspoon dried oregano, 60 ml extra virgin olive oil, 2 tablespoons white wine vinegar, sea salt

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.
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.
250 g tomato paste, 2 garlic cloves, 1 teaspoon sugar, 60 ml extra virgin olive oil, freshly ground black pepper, sea salt

To Serve

Spread the strained yogurt over the melitzanosalata or serve it as a base on the plate. Spoon the cooled tomato sauce over the top and serve.
500 g strained Greek yogurt

Notes

Drain the eggplants overnight for the best texture and concentrated flavor.
Roast until fully collapsed; undercooked eggplant will taste bitter and watery.
Cook the tomato paste before adding water to deepen flavor and remove raw acidity.
Let the tomato sauce cool before serving so the layers stay distinct.
Serve the yogurt separately or as a base, not mixed in, for balance and contrast.
Bring to room temperature before serving for the best flavor and texture.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.

Nutrition