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    You are in: Home / Greek / Melitzanosalata (Greek Eggplant (Aubergine) Spread) Recipe
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    Melitzanosalata (Greek Eggplant (Aubergine) Spread)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    evelyn/athens's Note:

    so good. Serve with toasted pita crisps.

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    Units: US | Metric


    1. 1
      Wash eggplant, place in baking pan and bake in at 375F for about one hour, or until soft when pierced with a fork and the eggplant has sort of collapsed into itself.
    2. 2
      allow the skin to turn black and charred so as to give a smoky flavour to the salad (you can also grill the eggplant by putting them directly on the grate- whole- on your bbq. Grill until skin is blackened and charred and eggplant is very soft and starting to deflate. If you use the grill method- leave out the liquid smoke).
    3. 3
      Skin eggplant when cool enough for you to stand it and chop in small pieces. Mash it up a bit with a fork.
    4. 4
      Mix well with onion, garlic, tahini, oil, vinegar (start with 1 tblsp of vinegar and if you want it sharper, add more, a bit at a time), salt and pepper (to taste).
    5. 5
      Note: I kind of beat this around with a fork to incorporate the oil well into the eggplant spread- you don't want it looking oily at all, but creamy.

    Ratings & Reviews:

    • on March 03, 2004


      This is excellent! I made it up in the food processor, changing only the amount of olive oil, just used 1-2 T. It's rich, satisfying and FULL of flavor. I blackened the eggplant under the broiler, quite easy that way. I usually end up adding a lot more tahini in this type of spread but it isn't needed in this recipe. The onion, garlic, vinegar and liquid smoke add all the flavor that's needed. Thank you sooo much, Evelyn.

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    • on September 17, 2009


      What an ingenious, easy to make but oh so taste recipe. I must admit to having my doubts at first, but having tasted the end product, I'm thinking maybe they don't need quite as much of this at the party I'm going to... Delicious, with subtle flavors of eggplant contrasting the tahini and red wine vinegar. Absolutely recommended.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2007


      Excellent Spread!! I didn't know what to expect from this and was pleasantly surprised. We served this with a greek salad and homemade pita bread. I recommend this to anyone looking for a different dip!! Thanks!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Melitzanosalata (Greek Eggplant (Aubergine) Spread)

    Serving Size: 1 (159 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 181.0
    Calories from Fat 136
    Total Fat 15.1 g
    Saturated Fat 2.1 g
    Cholesterol 0.0 mg
    Sodium 6.3 mg
    Total Carbohydrate 11.4 g
    Dietary Fiber 6.2 g
    Sugars 4.4 g
    Protein 2.3 g

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