Melitzanosalata Aubergine Dip

Name: Melitzanosalata Aubergine Dip
Total time: 1 h
Cuisine: Greek
Ingredients: 3 large aubergines; 2 garlic cloves, crushed; 4 tbsp olive oil; 2 tbsp lemon juice; 1 tbsp red wine vinegar; 2 tbsp fresh parsley, chopped

Smoky charred aubergine blended with garlic, lemon and olive oil. A silky mezze dip for warm pitta.

Time1 hr
LevelEasy
Costabout £0.33 a head
Oven220°C (200°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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3large aubergines
2garlic clovescrushed
4 tbspolive oil
2 tbsplemon juice
1 tbspred wine vinegar
2 tbspfresh parsleychopped

Method

1
Heat the oven to 220°C (200°C fan). Prick the aubergines all over and roast on a tray for 45 minutes, turning once, until collapsed and blackened.
45 min
2
Slit them open and scoop the soft flesh into a colander. Leave to drain for 10 minutes.
10 min
3
Chop the flesh finely, or pulse briefly. Do not make it a smooth paste.
4
Mix in the garlic, lemon juice and vinegar, then beat in the oil a little at a time. Stir in the parsley and season well.
5
Chill for 30 minutes, then serve with warm pitta or raw vegetables.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.