Roasted Greek Eggplant Dip

This fire roasted Greek eggplant dip has a lightly roasted taste from the smoky eggplant and garlic combined with fresh herbs. It’s a really delicious appetizer to serve and impress your guests.

Greek Dip

I don’t have a drop of Greek blood in my ancestry, but I absolutely love Greek food, thanks to a festival held at a local Greek church each year. Stinging Nettle Spanakopita is another of my favorites (you could use the traditional spinach if you prefer, but I love foraging and I really love stinging nettle).

Also known as Melitzanosalata, this roasted eggplant dip is wonderful served on crackers, sourdough bread, or pita. And if you’re a gardener like me, it’s a great way to use the harvest.

This roasted eggplant recipe includes chargrilled eggplant and garlic, apple cider vinegar or lemon juice, herbs, and olive oil. The amazing smokey flavor comes from roasting the eggplant on the stove top over an open flame, but oven roasting will work as well.

How to Roast or Chargrill an Eggplant

Chargrilling on a Gas Stovetop

To get a wonderful but subtle smoky flavor, it is best to grill your eggplant, or aubergine, on a gas stovetop. To do so, place a grill or oven rack over a burner on your gas stovetop. Wash and dry the eggplant, and using a fork, poke several holes around the eggplant. Place the eggplant on the rack. Now turn on the gas and allow the flame to roast the eggplants for about 15 minutes. Turn the eggplants frequently so they are charred on all sides. They are ready when you can pierce them easily with a fork. Allow to cool.

Oven Roasted Eggplant

While chargrilling is recommended, not everyone has a gas stove. To roast eggplant in the oven, preheat the oven to 400°F. Wash and dry the eggplant, and using a fork, poke several holes around the eggplant. Line a cookie sheet with parchment paper and place the eggplant on the sheet. Place in the oven and roast for 50 – 60 minutes, turning every 20 minutes. Continue roasting until they are softened and have collapsed. Allow to cool.

Whichever method you choose, the eggplant can be frozen after roasting as a great way to preserve the harvest. Thaw to use in this or other roasted eggplant recipes.

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Roasted Eggplant Dip

This dip has a lightly roasted taste from the smoky eggplants and garlic combined with fresh herbs. A delicious appetizer to serve and impress your guests.

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Course: Appetizer

Cuisine: Greek

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Ingredients

• 3 small eggplant
• 2 garlic cloves
• 1/4 cup apple cider vinegar or lemon juice
• 1/3 cup chopped fresh parsley
• 1/4 cup olive oil
• 1 teaspoon smoked paprika
• sea salt to taste
• ground pepper to taste
• feta cheese, kalamata olives, chopped parsley optional for garnish

Instructions

• Wash and pat dry eggplants. Pierce them with a fork.
• Place a grill or oven rack on top of your gas stovetop and place the eggplant on top. Turn on the gas and allow the flame to roast the eggplants for about 15 minutes. Turn the eggplants frequently so they are charred on all sides. They are ready when you can pierce them easily with a fork. (See post for instructions on oven roasting).
• Pick up the garlic cloves with a fork and roast on the flame.
• Allow to cool down completely. Halve and scoop the flesh out and place in a large bowl. Smash with a potato masher.
• Chop roasted garlic. Add to bowl with eggplant. Stir in apple cider vinegar, parsley, oil, paprika, salt and pepper. Adjust salt and pepper to your liking.
• Garnish and serve with bread or crackers.
• Store leftovers in the refrigerator in an airtight container for up to 2 weeks.