Smoky eggplant dip (in Greece we call it melitzanosalata) is a favorite in our family, offering a perfect balance of rich, smoky flavors and wholesome ingredients. Eggplant, the star of this dish, is not only delicious but also packed with fiber and antioxidants. Olive oil provides heart-healthy monounsaturated fats, while garlic adds bold flavor and offers immune-supporting, antimicrobial properties. Adding tahini enhances the dip’s protein, healthy fat, and calcium content, making it even more nutritious. Smoked paprika and fresh parsley bring an extra layer of depth, while garnishes like pomegranate seeds or walnuts add texture, valuable fats, and fiber. Enjoy this flavorful dip with warm flatbread or crisp vegetables—it’s a delicious addition to any table, whether you’re looking for a plant-based appetizer or a new way to enjoy eggplant.
Ingredients
2 large eggplants
2-3 tbsp olive oil
1 garlic clove, minced
Juice of 1 lemon
1-2 tbsp tahini (optional, for a richer flavor)
1 tbsp vinegar
Salt and pepper to taste
1 tsp smoked paprika
1-2 tbsp finely chopped parsley
1 tbsp pomegranate seeds or walnuts (for garnish)
Method
Prick the eggplants with a fork and roast them whole—either over high heat in a pan for an intense smoky aroma (turning occasionally) or in the oven at 200°C (400°F) for 30-40 minutes until soft and slightly charred. If you have a grill or BBQ, roasting them directly over the coals will give the most authentic smoky flavor.
Once the eggplants cool slightly, peel off the skin, keeping only the soft flesh. Mash it with a fork for a rustic texture or blend it in a food processor for a smoother consistency.
Add the olive oil, garlic, lemon juice, vinegar, tahini (go for it!), salt, pepper, and smoked paprika. Mix well to combine the flavors.
Garnish with chopped parsley, pomegranate seeds, or walnuts and drizzle with a little more olive oil. Serve with whole wheat bread breadsticks, or grilled vegetables and enjoy!
