Greek Aubergine Dip - Melitzanosalata


2 medium sized aubergines
90ml extra virgin olive oil (good quality)
1 small clove garlic crushed
Lots of salt and pepper
1/2 tsp smoked paprika
1 tbl toasted breadcrumbs*
Juice 1/4 lemon
*toast some bread till dark (not burnt), let it cool, then break up what you need. This soaks up any excess liquid and adds to the smokiness.


Place the aubergines on a roasting tray, drizzle with a little olive oil and roast the aubergines whole for 90 minutes at 175c (FAN). You want them really cooked so if they are quite large aubergines leave them in for two hours. (I added a few other bits onto the tray but I’ve found it doesn’t really make much of a difference).
Once cooked, remove from the oven and leave to cool (either 10 minutes so you can handle them or even overnight – doesn’t matter). Slice open and scrap out the aubergine flesh with a fork discarding the burnt skin.
Mash the aubergine with the back of a fork and add the lemon juice only.
Now place the aubergine flesh in a sieve and leave for 10-20 minutes to let it drain (before removing I usually give the aubergine a little push with my fork to help squeeze some more of the juice out).
Discard the water and placing the aubergine back into a bowl add the rest of the ingredients to the aubergine flesh and mash together. Taste for seasoning pacing the aubergine back into a bowl and add more or less lemon juice / olive oil if needed.


Greek Aubergine Dip – or Greek Eggplant Dip (depending on where you live!) is officially known as Melitzanosalata in Greece. This is a deliciously moreish dip of whole roasted smoky aubergines, garlic, lots of olive oil and a touch lemon.

Perfect as a dip on its own or wonderful as an accompaniment to some grilled chicken or in a wrap. It’s what you want it to be; it’s rich, thick, has a smoky depth that is lifted at the last minute by a citrus note but wrapped in a luxurious duvet of olive oil..

Other Names:

Greek aubergine dip, Greek eggplant dip, melitzanosalata, baba ganoush


1 jar


Thursday, May 19, 2016 - 11:01am


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