Melitzanosalata (Greek Eggplant Salad)
Melitzanosalata is a beloved classic Greek dish made from slow-roasted eggplant until beautifully tender and smoky. The soft flesh is mixed with fresh lemon juice, fragrant garlic, extra virgin olive oil, red onion, and chopped herbs — creating a rich, creamy, deeply savoury salad or dip with a wonderful smoky sweetness. Topped with bright lemon zest, briny olives, and vegan feta crumbles for extra depth. Perfect served with warm pita bread, fresh vegetables, or as part of a meze platter. Naturally dairy-free, egg-free, and completely vegan!
Shared by karla
Time
55 min
Serves
5
Difficulty
easy
🛒 Ingredients
- #Main Ingredients;
- 2 large eggplants (aubergines) — approx. 800–900 g total
- 3 tbsp extra virgin olive oil — plus extra for drizzling
- 1 small red onion — very finely diced
- 2–3 cloves garlic — minced
- 2 tbsp fresh lemon juice — adjust to taste
- 1 tsp lemon zest.. ¼ cup fresh parsley — finely chopped
- 1 tbsp fresh dill — finely chopped.. ½ tsp sea salt.. ¼ tsp black pepper
- #Optional Toppings;
- Vegan feta — crumbled.. Kalamata olives — pitted and halved
- Extra lemon zest.. Fresh herb leaves
👩🍳 Instructions
- 1
Preheat oven to 200°C (400°F). Prick whole eggplants all over with a fork, then place on a baking sheet.
- 2
Roast for 35–45 minutes until the skin is charred and wrinkled and the flesh feels completely soft when pressed.
- 3
Remove from oven and let cool until easy to handle. Peel off and discard the charred skin.
- 4
Place the soft eggplant flesh in a colander for 10–15 minutes to drain excess moisture.
- 5
Transfer the drained flesh to a bowl and mash with a fork to your preferred texture.
- 6
Add olive oil, lemon juice, lemon zest, minced garlic, diced red onion, parsley, dill, salt, and pepper. Stir thoroughly until well combined.
- 7
Taste and adjust seasoning. Transfer to a serving plate, drizzle generously with extra olive oil, and garnish with vegan feta, olives, lemon zest, and fresh herbs. Serve warm, at room temperature, or chilled.