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A grey bowl with Greek eggplant dip topped with an olive and chopped parsley.

Greek Eggplant Dip - Politiki Melitzanosalata

Sylia
Celebrate the smoky (or not) flavor and tender texture of the eggplant with this simple but luscious Greek eggplant dip called Politiki Melitzanosalata. The traditional version calls for eggplants roasted over an open fire until charred and mixed with the best extra virgin olive oil, garlic, and red wine vinegar.
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Prep Time 10 minutes
Cook Time 40 minutes
Course Appetizer, Salad, Side Dish
Cuisine Greek, Mediterranean
Servings 4

Ingredients
  

  • 4 large purple eggplants
  • 1 clove garlic, finely minced or crushed*(1)
  • ½ cup (125ml) olive oil
  • 4 tablespoons red wine vinegar
  • 2-4 tablespoons fresh parsley, chopped
  • ½ lemon, the juice
  • Olives, as many as you like
  • Salt and freshly ground pepper to taste

VARIATION

  • 2 bell peppers, cubed
  • 3 spring onions, minced

Instructions
 

  • Wash and dry the eggplants.

ROASTING THE EGGPLANTS

    OUTDOOR - Charcoal or Gas Grilling (extra smoky flavor)

    • Prepare the grill to medium-high heat. You should be able to hold your hand about an inch above the cooking grate for 3 to 4 seconds to make sure it is the right temperature.
    • Grill eggplants directly on the grilling range grate, turning occasionally with a pair of tongs until eggplant's skin is blackened and flesh has collapsed about 15-20 minutes.

    INDOOR - Electric/Ceramic Stove using a grill pan (smoky flavor)

    • Place the eggplants on the grilling pan on high heat for 10 minutes, (give them a turn in 5’) and then reduce heat to medium for another 20 minutes with lid on (if any) and about 30 minutes without lid. Give a quarter turn every 5 minutes using preferably a pair of tongs.

    INDOOR - Gas Stove (smoky flavor)

    • Cover the gas range burner with aluminum foil so that cleaning will be easier. Turn the flame to medium. Place eggplant directly on top of the gas range grate and roast them, turning them regularly using preferably a pair of tongs, until they are well charred and tender about 20-30 minutes.

    INDOOR - Gas Stove + Oven's broiler (milder smoky flavor)

    • Start on the gas stove by roasting the eggplants for 5-6 minutes, place them on a baking sheet lined with parchment paper, and finish them in the oven’s broiler, Bake them for about 20-25 minutes. Baking time depends on the size of the eggplants.

    INDOOR - Oven's Broiler (no smoky taste)

    • Place a rack 9 inches (22cm) beneath your oven's broiler and preheat it. Line a baking sheet with parchment paper. Place the eggplants on the baking sheet and let them roast for about 30-40 minutes, giving a quarter turn every 5-7 minutes. Ready with the skin collapses and the eggplant is tender.

    PEELING THE EGGPLANTS

    • Use a pair of tongs to place the eggplants on a cutting board and a knife to cut them in half. Use a fork or your hand to keep them steady and a spoon to scoop out carefully the roasted pulpy flesh.
    • Place the flesh in a drainer. Discard the charred skin and a few small bits of skin (if any) using your hand to remove the bigger ones. Squeeze the juice from a lemon half over the eggplant flesh and toss to incorporate.
    • Cut the eggplants into chunks using a knife and/or a fork to cut/toss well. Drain for at least half an hour or keep the colander in the fridge overnight.

    ASSEMBLE & SERVE

    • Transfer the eggplant pulp to a mixing bowl. Add the garlic, red wine vinegar, olive oil, and 1-2 tablespoons of parsley. Taste if it needs salt (I usually skip it) and season accordingly. Mix to combine and use your knife/fork to break up the eggplant into even smaller chunks until the preferred texture. *(2)
    • Place the eggplant pulp preferably into an airtight storage food container and keep it in the fridge for at least half an hour or preferably overnight.
    • To serve, scoop out your eggplant salad to a serving bowl or plate and top with the parsley, and drizzle with olive oil (optional).

    VARIATION

    • Add bell peppers and spring onions and toss well. Garnish as above.

    Notes

    1. I recommend 1 clove for 4 eggplants. However, it is up to you to add as much as you like BUT keep in mind that as long as the ingredients mingle they tend to enhance their flavor. Too much garlic means almost double garlic flavor the following day.
    2. If you like a smoother texture, use a blender or a food processor to slightly blitz all ingredients for a few seconds. Don’t overdo it because you will end up with an unpleasant thick eggplant paste with excess water at the edges.
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