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Santorini (Greece)
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Starter
Vegan
Food Flavour DNA
Nutritional Values
120kcal
3gProtein
8gCarbs
10gFat
4gFibre
150 gServing
* Per serving · 150 g. May vary.
Melitzanosalata
How to order / say it
Say it
Μελιτζανοσαλάτα — [meh-leed-zah-noh-sah-LAH-tah]
Order
I'd like the melitzanosalata, please.
Locally
Θα ήθελα μελιτζανοσαλάτα, παρακαλώ.
Say locally
A creamy eggplant dip mixed with garlic, olive oil, and lemon juice.
Why try it?
Melitzanosalata is a humble yet essential part of Santorini meze platters, highlighting the island's love for fresh produce and tangy flavors. It's a blend of textures and flavors that represent Greek island dining.
How it tastes
This dip is creamy and smoky, with the eggplant's natural sweetness complemented by the sharpness of garlic and freshness of lemon, balanced by smooth olive oil. It is refreshing and earthy.
Origin & History — first documented: 1910
This dish has roots in traditional Greek cuisine, with relevations in the early 20th century in Santorini. Eggplants were readily available, and this dish became a favorite for its simplicity and rich flavor.
Recipe
Ingredients
- 🥕 400 g eggplant
- 🧄 2 cloves garlic
- 🫒 50 ml olive oil
- 🍋 2 tbsp lemon juice
- 🌿 20 g parsley
- 🧂 to taste salt
Method
- 1 Roast eggplants until skin is charred and flesh is soft.
- 2 Peel the eggplant, mash the flesh, and combine with minced garlic.
- 3 Mix in olive oil and lemon juice, stirring until creamy.
- 4 Season with salt and garnish with parsley; serve cold.
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