Melitzanosalata (Greek Aubergine Dip)

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 30mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    411

Packed with classic Greek flavours such as lemon, garlic and parsley, this delicious aubergine dip is naturally vegan and makes a great healthy accompaniment to any meal.

recipe updated Jun 13, 2025

Ingredients

  • Red onion icon
    Red onion
    150 g
  • Garlic clove icon
    Garlic clove
    3
  • Fresh parsley icon
    Fresh parsley
    3 tablespoons
  • Red onion icon
    Red onion
    75 g
  • Fresh parsley icon
    Fresh parsley
    1 tablespoon
  • Lemon juice icon
    Lemon juice
    60 g
  • Fine sea salt icon
    Fine sea salt
    1 teaspoon
  • Extra virgin olive oil icon
    Extra virgin olive oil
    150 g
  • Eggplant icon
    Eggplant
    1.6 kg
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tablespoons
  • Black olives icon
    Black olives
    1

Tools

  • kCook icon Oven
  • kCook icon Colander
  • kCook icon Baking tray - large
  • kCook icon Food processor attachment
  • kCook icon Serving bowl - small

Step preview

  1. Preheat the oven – 220°C
  2. Pierce each aubergine four times with a fork and place on a baking tray
  3. Roast until the skin is blackened and the flesh is soft – 1 hour, 220°C
  4. Remove from the oven and let cool – 10 minutes
  5. Peel the aubergines and add the flesh into a colander
  6. Let drain – 5 minutes
  7. Fit the Knife blade to the Food Processor attachment
  8. Add the aubergine flesh into the attachment
  9. Then add the next ingredients
  10. Pulse until well combined with a chunky texture
  11. Chill in the fridge – 1 hour
  12. Transfer the dip into a serving bowl
  13. Garnish, if desired
  14. Serve
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