Melitzanosalata is a Greek Eggplant Dip that's made from roasted or charred eggplants, garlic, onions, olive oil, lemon juice, and parsley. It has a chunky consistency and is usually served as a mezze (appetizer) with either a pita or crusty bread. If you're looking for full emersion, you can top it with some Kalamata olives

This Creamy Garlicky Roasted Eggplant Dip is easy to make, packed with flavor, and always a hit!

Creamy roasted or grilled eggplant dip perfect for a snack or appetizer

A traditional Greek Eggplant dip made with smoky roasted eggplant combined with simple ingredients for a delicious homey appetizer.

My Roasted Eggplant Dip, with a smoky flavor, and hint of tomatoes, garlic, and lemon is a taste sensation your whole family will love.

Melitzanosalata is one of the tastiest Greek appetizers made from pureed, oven baked, eggplant mixed with garlic, olive oil, lemon and Greek yogurt, then sprinkled with chives.

Roasted Greek Eggplant Dip - Melitzanosalata. A simple, tasty dish that is perfect to spread on pita, crudités, or as part of a larger Greek meze platter!

Greek roasted eggplant dip with a delicious vinegary, garlic flavor, and a smokey eggplant aftertaste.

This Greek eggplant dip recipe makes melitzanosalata, which translates to ‘eggplant salad’ in Greek. This smoky aubergine dip can be spread on pita bread and eaten as a snack, dished up as one of an array of mezedes – the Greek dips, starters and appetisers often labelled as ‘drinking food’ – or served as a salad or side to meatballs, skewers and grilled meats.

Whole30 Roasted Zucchini & Eggplant Baba Ganoush - a perfect party dip!