Greek Melitzanosalata Roasted Eggplant Salad with Herbs
A traditional Greek eggplant salad made by roasting whole eggplants until tender, then mashing the flesh with squeezed onion, garlic, parsley, and olive oil. This rustic Mediterranean dip has a smoky flavor from the roasted eggplant and bright notes from fresh herbs. Perfect as a mezze appetizer, side dish with grilled meats, or healthy vegetable dip. The key technique of squeezing the onion removes excess moisture and bitterness for a balanced flavor.
Ingredients
Instructions
- 1
Preheat the oven to 350°F
- 2
Wash and dry the eggplants and place them on a baking sheet without cutting or piercing
- 3
Cook the eggplants for 45-60 minutes until soft
- 4
Peel and roughly chop the onion and pulse in a food processor until finely chopped
- 5
Pour the olive oil into a bowl
- 6
Place the chopped onion into a cheesecloth or fine-mesh sieve and squeeze out as much juice as possible
- 7
Mix the olive oil with the squeezed onion, mashed garlic, and finely chopped parsley
- 8
Remove the soft eggplants from the oven and let them cool
- 9
Cut the eggplants and scoop the flesh into a bowl
- 10
Mash the eggplant flesh with a fork to desired consistency without blending
- 11
Add the oil and herb mixture and stir well
- 12
Season with salt and serve immediately
Tips
Squeeze the onion juices thoroughly to prevent the salad from becoming watery and to reduce bitterness.
Use a fork to mash the eggplant rather than blending to maintain a rustic texture with some chunks.
Cook eggplants until very soft - they should yield easily when pressed, ensuring a creamy final texture.
Good to Know
Refrigerate for up to 3 days in an airtight container
Can be made 1 day ahead and chilled, bring to room temperature before serving
Serve at room temperature with pita bread, crackers, or as a side with grilled meats
Common Mistakes
Don't skip squeezing the onion to avoid watery salad
Don't blend the eggplant to maintain proper rustic texture
Substitutions
less fruity flavor
FAQ
Can I grill the eggplants instead of roasting?
Yes, grill whole eggplants over medium heat, turning frequently until charred and soft throughout, about 30-40 minutes.
What if I don't have cheesecloth for squeezing the onion?
Use a fine-mesh strainer and press firmly with a spoon, or wrap in paper towels and squeeze by hand.
How long will this keep in the refrigerator?
The salad will keep for up to 3 days refrigerated, though the flavors are best within the first 2 days.