Melintzanosalata, Greek Eggplant Dip

This is one of my favorite traditional Greek dips. The first time I ate it, I was in a restaurant in Astoria, NY, which is NYC’s Greek town & is full of some of the most authentic Greek restaurants & markets in the United States.


You start by roasting your eggplants. I do that right on the stovetop. The steps are photographed in this blog for you to follow.

This is very easy to make, but let me tell you, that it is a dish that impresses! You will look like a pro!


2 medium sized eggplants

1-2 cloves of garlic

1 piece of roasted red pepper (I made some in a previous post)

Salt & pepper to taste

1 tbsp chopped fresh parsley

1 thinly chopped spring onion

3 tbsp olive oil

1 tsp red wine vinegar or apple cider vinegar


Pierce your eggplants with a fork, then roast them directly on the stove top on the open flame. Turn them a quarter every few minutes till they are charred. This should take around 20 minutes. If you pierce them and the flesh is soft, then they are ready.

Roast the eggplants right on the stop top
The are roasted and ready to go

Let cool for a few minutes and then slice down the middle and scoop out. You can add a piece of roasted red pepper. If you are making a large batch of this, then you can actually add the whole pepper, that you would have roasted alongside the eggplants.

Let them cool for a few minutes
Split them open with a knife and scoop out the flesh
Scooped out and ready to be turned into melintzanosalata

In a food small processor, pulse together the eggplant, pepper, garlic, olive oil, salt & pepper. Spoon it into your serving bowl and garnish with your parsley, scallions & a drizzle of olive oil.

Serve with pita or toasted keto bread, as a dip for any meat, or with crisp fresh veggies.

Perfectly delicious & ready to be served!

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