This eggplant salad features tender roasted eggplant, Greek yogurt, and bright Mediterranean flavors. Serve it as a refreshing dip or side dish — because just one bite is never enough!
I have an obsession with eggplant salads. I can honestly eat them every day, but they’re especially tasty on a hot summer day. A cold dish that’s super flavorful, packed with veggie power, and so easy to make? Sign me up!
What I love most about this eggplant salad is how well it holds up. I’ll make it days in advance and serve it throughout the week, which is a life-saver when I need a quick snack or side. It can even be frozen for longer storage (you’ll find the details down below!).
What Is Melitzanosalata?
Melitzanosalata is a Greek eggplant salad made with slow-roasted eggplants and a mix of different seasonings. It’s smoky, citrusy, creamy, and herby — the perfect complement to something crunchy. This dish is often part of the meze spread (or the selection of appetizers) in Greek, Turkish, and Middle Eastern cuisine. It’s a celebration of eggplants and their amazing potential in the kitchen!
How To Make Eggplant Salad
This eggplant salad is a breeze to throw together. Set aside 45-60 minutes for roasting the eggplants, then mix all the ingredients together and dig in!
- Prepare the oven and pan: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roast the eggplants: Place the eggplants on the baking sheet and bake them for 45-60 minutes, or until they are lightly charred and tender.
- Chop and drain the eggplants: After the eggplants have cooled, peel them and scrape out the seeds. Chop the flesh into bite-sized pieces, then place it in a sieve set over a bowl. Allow the liquid to drain.
- Mix everything together: Mix together the eggplant flesh and the rest of the ingredients.
Hot tip: For garden-fresh flavor, add 1/4 cup of diced red onion or 1/2 cup of seeded and finely chopped tomatoes.
Tips From the Kitchen
I’ve made this eggplant salad recipe so many times — so allow me to give you a few words of advice. Prioritize the quality of the ingredients and focus on achieving the correct texture, and you’ll be golden!
- Broil the eggplants (optional). If you’re short on time, preheat your oven to the broiler setting (around 500°F) and broil the eggplants until they’re charred and tender — this will give them the perfect tender texture and mouthwatering smoky flavor! To ensure even cooking, rotate the eggplants every 10-15 minutes.
- Drain the cooked eggplant. Eggplants retain tons of moisture when they’re cooked, so draining the flesh in a sieve is the best way to prevent a watery salad.
- Use high quality oil. The oil is an essential part of the flavor, so use extra-virgin olive oil if possible.
- Opt for Greek yogurt. Not only does Greek yogurt fit with the “Greek” theme, it has a thicker, creamier texture that creates the best eggplant salad. Plus — it’s high-protein!
- Add more spices or herbs (optional). Mix in sumac, cumin, or paprika for a robust, earthy taste. Top the salad with fresh basil, parsley, or mint to cleanse your palate.
Ways To Serve
Eggplant salad is delicious with just about anything, but I’ll share a few of my favorite ways to enjoy it. It’s amazing as a dip served with homemade sourdough bread, crackers, pita bread, or toasted baguette slices. When I’m extra hungry, I’ll stuff eggplant salad into a pita pocket or sandwich. There’s nothing quite as satisfying as grilled meat and roasted veggies — so if you’re having a cookout and making grilled lamb chops, grilled chicken thighs, chicken shawarma, or grilled ribeye, this melitzanosalata is the perfect complement. Still not convinced? Sample it as a side salad with any of your favorite meals, and add olives and crumbled feta cheese for more Greek flavor!
Storage
I mentioned earlier how much I love eggplant salad because of its storage potential. Let’s dive into the best ways to make it last!
- Refrigerator: To store for up to three days, refrigerate the eggplant salad in an airtight container.
- Freezer: To store for up to three months, mix together all the ingredients except the yogurt. Freeze the veggie mixture in an airtight container. When you’re ready to enjoy the salad, thaw the veggies in the fridge overnight, then mix in the yogurt.
More Eggplant Recipes
- Eggplant Tomato Appetizers — Roasted eggplant topped with garlicky mayo, tomatoes, and dill
- Eggplant Pepper Dip — A garlicky dip made with roasted peppers and eggplant
- Eggplant Roll-Ups — Stuffed with a creamy sautéed vegetable mixture
- Grilled Eggplant — An easy egg plant side dish, delicious when topped with gremolata
- Eggplant Caponata — Sautéed veggie with a Sicilian spin
- Ratatouille — A vegetarian dish featuring squash, eggplant and tomatoes
- Eggplant Ikra — A delicious savory dip or spread
Recipe
Ingredients
- 2 large eggplants (3 lb of eggplant)
- 1/2 cup Greek yogurt
- 2 garlic cloves minced
- 2 tbsp fresh parsley chopped
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and place the whole eggplants on it. Bake the eggplants for about 45-60 minutes, or until the skin is charred and the flesh is fork-tender.
- Remove the eggplants from the oven and allow them to cool. Peel the skin off and scrape out most of the large clumps of seeds inside. Chop/mash up the flesh into small pieces.
- Place the eggplant flesh into a sieve over a bowl and allow the excess liquid to drain. Meanwhile, prep all the other ingredients and add them to a small bowl.
- Once the excess liquid has drained, add the eggplant to the bowl and toss everything together with a fork. Serve and enjoy!
No Comments