Μελιτζανοσαλάτα — Melitzanosalata (Smoky Eggplant Dip)

Greek Fast With Oil Published March 27, 2026

The Greek cousin of baba ganoush, but leaner and more direct. Eggplant charred over flame until
the skin blackens and the flesh turns to silk, then mashed with raw garlic, lemon, and good olive
oil. Spread this on bread and every bite is smoke and tang and richness.

FASTING LEVEL: Fast With Oil (for strict oil-free days, omit the olive oil and increase the lemon juice — it will be tangier but still delicious)

SERVINGS: 4
TIME: 30 minutes

INGREDIENTS:
- 3 large eggplants (about 1 kg total)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (about 1 lemon)
- 2 tablespoons red wine vinegar
- 3 cloves garlic, minced or grated
- 2 tablespoons flat-leaf parsley, finely chopped
- Salt and black pepper to taste
- Pinch of smoked paprika (optional)

METHOD:
1. Char eggplants directly over a gas flame, on a grill, or under a broiler, turning every few minutes until completely collapsed and the skin is blackened all over, about 15-20 minutes. This step gives the essential smoky flavor.
2. Place charred eggplants in a bowl, cover with a plate, and let steam for 10 minutes. This loosens the skin.
3. Peel off the blackened skin. Place the flesh in a colander and let drain for 5 minutes, pressing gently to remove excess liquid.
4. Chop the eggplant flesh roughly with a knife on a cutting board — do not use a blender. You want a chunky, rustic texture.
5. Transfer to a bowl. Add olive oil, lemon juice, vinegar, garlic, parsley, salt, pepper, and smoked paprika if using. Mix well.
6. Taste and adjust seasoning. Let rest 15 minutes before serving to allow flavors to develop.
7. Serve with crusty bread, raw vegetables, or as part of a meze spread.

NOTES:
- Real smoke from open flame is non-negotiable for authentic melitzanosalata. An oven-baked eggplant will taste flat.
- Chop by hand, not in a food processor. The texture should be chunky and rustic, not a smooth puree.
- A splash of vinegar distinguishes the Greek version from Middle Eastern preparations.
- This keeps well in the fridge for 3 days. The flavor deepens overnight.

NUTRITION (per serving, approximate):
Calories: 150 | Protein: 3 g | Carbohydrates: 16 g | Fat: 10 g | Fibre: 7 g