5 from 1 vote
Prep Time
15 mins
Cook Time
45 mins
Rest Time
1 hr 30 mins
Total Time
1 hr
Melitzanosalata (μελιτζανοσαλάτα) is a delicious mezze prepared with eggplant that is flavored with olive oil and lemon juice, popular in Cyprus and Greece.
Course: Appetizer
Cuisine: Cypriot, Greek, Mediterranean, Vegan, Vegetarian
Servings: 6 people
Author: Nisha Ramesh
  • 2 lb eggplants
  • 2 tomatoes , peeled, seeded and diced
  • 1 large onion , chopped
  • 2 cloves garlic chopped
  • 1 lemon
  • Olive oil
  • 1 teaspoon vinegar
  • Juice of a lemon
  • Salt
  • Pepper
  • Kalamata olives (or garnishing)
  • 2 tablespoons chopped flat parsley (for garnishing)
  1. Cut the eggplants in half lengthwise.
  2. Season with salt and let them get rid of some of their water on a cloth or paper towel for 30 minutes.
  3. Meanwhile, heat the olive oil in a frying pan over medium heat and brown the onion.
  4. Preheat the oven to 390 F.
  5. Place the eggplants in a baking dish lightly greased with olive oil and bake until tender and lightly browned (about 40 to 50 minutes). Turn them over occasionally.
  6. Remove the eggplants from the oven and allow them to cool, then with a tablespoon, remove the flesh and mash with a fork to make a purée.
  7. In a large, deep dish, mix with eggplant puree, tomatoes, garlic, onion, 2 tablespoons of olive oil, vinegar and lemon juice.
  8. Season with salt, pepper and mix well.
  9. Place the melitzanosalata in the refrigerator for one hour before serving.
  10. To serve, drizzle a little bit of olive oil, garnish with Kalamata olives and fresh parsley.