Last update01:19:34 PM

Back You are here: Home Lifestyle Food & Drink Grilled Eggplant Dip

Grilled Eggplant Dip

At this time of year in Greece there is an abundance of egg plants on sale in food stores and open markets.

Greek grilled eggplant dip (or in Greek is known as Meltizanosalata) is a popular recipe that is a great accompaniment with pita breads, fresh vegetable sticks, cheese or anchovies.


1 large eggplant
1/2 cup of olive oil
3 cloves of crushed garlic
4 tsp of wine vinegar
Salt and freshly ground pepper
Black olives and parsley for garnish


With a fork pierce holes into the eggplant then place on a grill or BBQ for about 15 minutes or until the skin is charred.

You will notice that the eggplant will go black and become soft. Allow to cool on a rack, it is a good idea to place kitchen towel under to let it drain.

When the eggplant is cool enough to handle peel the skin off and place into a bowl. Next with a knife chop and mash the eggplant. Then slowly stir in the oil and vinegar, rotating them. Finally add the garlic, salt, pepper and stir in.

This dip can be served straight away or if preferred allow to cool in the fridge. Garnish with parsley and black olives.