Whipped Eggplant Dip (Melitzanosalata)

This easy, whipped eggplant dip is perfectly smoky and creamy. Make it for a snack or appetizer this summer.

Course Appetizer

Cuisine Greek-Inspired

Keyword eggplant

Prep Time 10

Cook Time 50

Total Time 1

Servings -4

Calories 188kcal

Heat the grill to medium-high heat, about 400F.
Halve the eggplants and pierce with a knife on the outside skin. Skor the inside of the eggplant halves, drizzle with olive oil and season with lots of salt.
When the grill is ready, place the eggplant with the skorred side down and cook for 20 minutes. Flip and cook for another 20-30 minutes until the eggplant is tender.
Remove the eggplants to a plate and cover with foil while you start making the dip.
To a food processor add the garlic and onion and pulse until finely chopped. Next add in the spices (salt, pepper, cumin and chili flakes) and pulse a few more times.
Remove the foil from the eggplant and the inside flesh should peel away nicely from the skin. Add that flesh into the food processor along with th elemon zest, olive oil, parsley, lemon juice and yogurt. Pulse together until combined and creamy.
Serve in a low bowl. Make a small well in the middle of the dip and fill with a bit of olive oil, using a bit to drizzle over the entire dip too. Garnish with crumbled feta cheese, kalamata olives and parsley. Serve with pita bread and enjoy!

Love this dip? You'll love this Spicy Greek Feta Dip (Tirokafteri) too.
You can bake the eggplant in the oven instead of grilling at about the same temperature, 400F for 45 minutes to 1 hour.
Any leftover dip can be stored in the fridge for up to 2 days in an airtight container.
For a delicious variation on this dip, change up the topping to our middle-eastern ground beef topping along with 1 tbsp fresh chopped parsley, 2-3 tbsp pomegranate seeds or passionfruit seeds of, 1-2 tbsp toasted pinenuts and 2-3 green olives chopped for garnish