Recipe: Greek Roasted Eggplant Dip

Count on tavernas in Greece to feature menu selections called alifes, or spreads. Popular choices are tzatziki, skordalia, taramosalata, tyrokafteri, and melitzanosalata, to name a few. Served with crusty bread or traditional pita, these mezes can be paired with a variety of other small plates for a main meal, or served as dips. Melitzanosalata is a rustic Greek eggplant dip made with perfectly roasted eggplant, garlic, parsley, red onions, lemon juice and extra virgin olive oil—best enjoyed with your favorite dunking bread. Our chef’s favorite recipe includes smoked paprika enliven your taste buds an add a depth of flavor.

Ingredients: 

• 2 lg. eggplants 
• ¼ med. red onion or sweet white onion 
• 2 cloves garlic 
• ½ c. extra virgin olive oil 
• 2 Tbsp. freshly squeezed lemon juice 
• 1 Tbsp. red wine vinegar 
• 1 Tbsp. freshly chopped parsley  
• 1 Tbsp. of mayonnaise 
• salt & pepper to taste 
• smoked paprika (hot or sweet), optional 

Instructions: 

1. Preheat your oven to 400 F. 
2. Puncture the eggplants all over the area with a fork. Place them on a baking sheet sprayed with cooking spray or brushed with olive oil.
3. Roast eggplants for approximately 60 minutes, rotating every 15 minutes.
4. In the meantime, place garlic, olive oil, lemon juice, vinegar, and a pinch of salt & pepper in a food processor and process until smooth.
5. Once the eggplants are roasted, take them out of the oven and let them cool off.
6. Once the eggplants are cool enough to handle, remove skin and place the flesh in a colander. Let it sit there for 15 minutes. Move to the cutting board and roughly chop.
7. Place chopped eggplant in a bowl, and shred onion directly into the bowl.
8. Add chopped parsley.
9. Add garlic, olive oil, lemon, vinegar mixture and mix gently to combine.
10. Taste for seasoning and adjust accordingly.
11. If desired, add sweet or hot smoked paprika to taste.
12. Chill for an hour before serving. 

Serve as an appetizer or mezze with olives, crusty bread, or pita bread. 

Servings: 2-4

Olives are a staple in Greek cuisine. Greece cultivated its olives on Crete and Cyprus in the Late Bronze Age and, thereafter, on the mainland. The branches of the olive tree are sacred and rooted in Greek tradition and mythology as symbol of peace and friendship. Olives enjoyed a place at the ancient table because they were nutritious and consumed by the masses, who counted on olives for everyday sustenance. Olives were also one of the most important early appetizers, usually served before the main meal had begun.

Are you ready to experience the secluded islands and playful yachting harbors of the Greek Isles in 2025? SeaDream provides you with an intimate view of these islands unlike any other boutique travel line. Click here to check availability and reserve your next voyage.