Greek Eggplant Caviar Dip (Melitzanosalata)
Prep time
Cook time
Total time
A very simple but yet gorgeous recipe for eggplant caviar dip. Very popular in Greece with the name Melitzanosalata.
Recipe type: Appetizer
Cuisine: Greek
Serves: 6
  • 3 eggplants.
  • 3-4 garlic cloves.
  • ½ cup flat-leaf parsley.
  • 1 tablespoon balsamic vinegar.
  • 2 tablespoons extra-virgin olive oil.
  • 1 teaspoon ground pepper.
  • 1 teaspoon salt.
  1. Preheat the oven at 180 degrees Celsius (360 F).
  2. Cut the eggplants in half lengthwise. Spread some olive oil and place them on a tray covered with grease-proof paper with the flesh facing the bottom. Bake the eggplants for ~ 45 minutes until their skin starts getting wrinkled. Take them from the oven and let them cool down for ~ 30 minutes.
  3. Remove the flesh from the eggplants and place it in a colander. Leave it for ~ 30 minutes to release its bitter juices.
  4. Place the eggplant flesh, garlic, olive oil, parsley, vinegar, salt and pepper in a food processor and make a smooth paste.
  5. Enjoy with some nice bread. Bon appetit!
Recipe by SocraticFood at