Whipped Eggplant Dip (Melitzanosalata)

This whipped eggplant dip is a simple, rustic Greek dip that is made with smoky eggplant, garlic, parsley, lemon juice and olive oil. Known in Greece as “Melitzanosalata”, this dip makes the perfect appetizer served with pita or veggies. It can also be a fantastic pairing to a BBQ or fish.

Why you’ll love this whipped eggplant dip:

• Easy: This whipped eggplant dip is so easy to make, you can whip it up in advance and serve it when you’re ready
• Healthy: This dip is made with healthy, whole ingredients so you can feel good about serving it
• Versatile: Top this dip with fresh herbs, feta, olives, veggies like tomatoes, or whatever you wish

Ingredient Notes:

Eggplant: Eggplants are rich in fiber and antioxidants. Just one serving of eggplant actually provides about 5% of your daily requirement of fiber, copper, manganese, B-6 AND thiamine. It’s loaded with vitamins and minerals and it’s so versatile to add into soups, stews, roasted veggies, pasta, and other recipes.

Greek Yogurt: Greek yogurt contains more protein than other yogurts and it’s a good source of calcium and probiotics that help keep your gut healthy. It adds a nice creaminess to this whipped eggplant dip.

How to make whipped eggplant dip:

1. Heat the grill to medium-high heat, about 400F.
2. Halve the eggplants and pierce with a knife on the outside skin. Skor the inside of the eggplant halves, drizzle with olive oil and season with lots of salt.
3. When the grill is ready, place the eggplant with the skorred side down and cook for 20 minutes. Flip and cook for another 20-30 minutes until the eggplant is tender.
4. Remove the eggplants to a plate and cover with foil while you start making the dip.
5. To a food processor add the garlic and onion and pulse until finely chopped. Next add in the spices (salt, pepper, cumin and chili flakes) and pulse a few more times.
6. Remove the foil from the eggplant and the inside flesh should peel away nicely from the skin. Add that flesh into the food processor along with th elemon zest, olive oil, parsley, lemon juice and yogurt. Pulse together until combined and creamy.
7. Serve in a low bowl. Make a small well in the middle of the dip and fill with a bit of olive oil, using a bit to drizzle over the entire dip too. Garnish with crumbled feta cheese, kalamata olives and parsley. Serve with pita bread and enjoy!

Expert Tips & FAQ:

What is the dip made from eggplant? There are a few different dips you can make with eggplant including, Melitzanosalata, and Baba Ganoush. Both are delicious options.

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What is the name of a Middle Eastern dip made from roasted eggplants? Mutabal is a Middle Eastern eggplant dip that’s known for its smoky flavor.

Do you eat eggplant skin? You totally can. For a whipped eggplant dip though I remove the skin after it’s roasted as I find it helps make the perfect consistency for a dip.

Other eggplant recipes you’ll love:

• Jon Hamm Eggplant Sandwich
• Creamy Eggplant Dip
• Stuffed Eggplant
• Summer Moussaka

Whipped Eggplant Dip (Melitzanosalata)

5 from 3 votes

This easy, whipped eggplant dip is perfectly smoky and creamy. Make it for a snack or appetizer this summer.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Appetizer

Cuisine Greek-Inspired

Servings 3 -4

Calories 188 kcal

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Ingredients

  

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• 2 medium-large eggplants
• 3 garlic cloves
• 1/4 red onion
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp cumin
• 1/4 tsp chili flakes
• 1 tsp lemon juice
• zest of a lemon
• 1 tbsp plain greek yogurt
• 2 tbsp olive oil
• 2 tbsp fresh parsley

Toppings

• olive oil
• 2 tbsp fresh parsley
• 1/4 cup crumbled feta cheese
• 1/2 cup kalamata olives
• pita bread for serving

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Instructions

 

• Heat the grill to medium-high heat, about 400F.
• Halve the eggplants and pierce with a knife on the outside skin. Skor the inside of the eggplant halves, drizzle with olive oil and season with lots of salt.
• When the grill is ready, place the eggplant with the skorred side down and cook for 20 minutes. Flip and cook for another 20-30 minutes until the eggplant is tender.
• Remove the eggplants to a plate and cover with foil while you start making the dip.
• To a food processor add the garlic and onion and pulse until finely chopped. Next add in the spices (salt, pepper, cumin and chili flakes) and pulse a few more times.
• Remove the foil from the eggplant and the inside flesh should peel away nicely from the skin. Add that flesh into the food processor along with th elemon zest, olive oil, parsley, lemon juice and yogurt. Pulse together until combined and creamy.
• Serve in a low bowl. Make a small well in the middle of the dip and fill with a bit of olive oil, using a bit to drizzle over the entire dip too. Garnish with crumbled feta cheese, kalamata olives and parsley. Serve with pita bread and enjoy!

Video

Notes

• Love this dip? You’ll love this Spicy Greek Feta Dip (Tirokafteri) too.
• You can bake the eggplant in the oven instead of grilling at about the same temperature, 400F for 45 minutes to 1 hour.
• Any leftover dip can be stored in the fridge for up to 2 days in an airtight container.

Nutrition

Calories: 188kcal | Carbohydrates: 20.2g | Protein: 5g | Fat: 11.6g | Saturated Fat: 2.9g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 6.9g | Cholesterol: 8.9mg | Sodium: 510.4mg | Fiber: 9.3g | Sugar: 10.8g

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