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Melitzanosalata: the recipe for Greek eggplant sauce

Melitzanosalata: the recipe for Greek eggplant sauce


Extra virgin olive oil

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Extra virgin olive oil

The melitzanosalata it’s a salsa eggplant typical of Greek gastronomy. Usually used to accompany main dishes of grilled meat and fish, it is also excellent on its own, spread on pita bread or toasted bread croutons, or in combination with a portion of vegetables and boiled potatoes. With a soft and velvety texture, reminiscent of hummus or babaganoush, associated with tzatziki and tirokafteri, it is always present in the between: the traditional selection of antipasti with a mostly creamy and spreadable consistency.

The pulp of eggplantpreviously baked in the oven, is mixed with yogurt Greek with good extra virgin olive oil, 1 clove of garlic and lemon juice, and flavored with fresh mint leaves, chopped parsley and a pinch of pepper. The result will be a pleasantly scented cream with a slightly acidic taste, given by the yogurt, ideal to enjoy at lunchtime.aperitif or use to dress sandwiches and wraps.

To obtain a thick and homogeneous sauce it is essential that the aubergines lose their water. For this reason, it is important let them dry in the oven and, above all, squeeze them well, collecting them in a fine-mesh colander, with a weight on it, for half an hour.

Find out how to prepare melitzanosalata by following the step-by-step procedure and tips. If you liked this recipe, also try the romesco sauce.

How to prepare melitzanosalata

Rinse the aubergines, arrange them on a baking sheet covered with parchment paper and burn them using a knife 1making 4 vertical, shallow cuts along the circumference.

Bake the aubergines in a preheated oven at 190°C and cook for about 30 minutes, or until tender. 2.

Take them out of the oven, let them cool and remove the skin. 3.

Collect the eggplant pulp in a fine-mesh colander 4placed on a bowl, and let them drain with a weight on it for about 30 minutes.

Once the time has elapsed, transfer the eggplant pulp to the mixing bowl 5 and add the garlic clove and lemon juice.

Pour the oil 6.

Add the yogurt seven.

Wash the herbs, dry them and arrange them on a cutting board 8; then chop it with a knife.

Mix the chopped herbs with the rest of the ingredients 9.

And mix everything until you get a homogeneous cream. ten. Then transfer it to a small bowl, covered with cling film, and let it cool in the fridge for 1 hour.

Once the time has elapsed, drizzle the melitzasalata with a drizzle of oil 11garnish with a few chopped mint leaves and serve.


The classic recipe calls for a larger quantity of Garlic. We, in order not to overdo it, only used 1 clove but if you prefer, depending on your personal taste, you can also increase the dose or omit it altogether.

In case of guests vegans or lactose intolerant, you can prepare the melitzanosalata without the yogurt: simply mix the eggplant pulp with a generous drizzle of oil, 1 clove of garlic and a dash of vinegar, and transfer everything to the refrigerator until ready to serve. to serve. Or, to make the sauce more creamy, you can replace it with 1 tablespoon of blessed.


The melitaznosalata is stored in the refrigerator, in an airtight container and covered with an oil bath, for 2 days massive.

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