Melitzanosalata Recipe | Abel & Cole


Cooking time
Serves4-6 people
Vegetarians Vegans

Whole roasted aubergines are the star of this delicious Greek dip, bringing their rich texture and smoky flavour to a velvety crush of garlic, olive oil, lemon juice. It’s marvellous as part of a mezze, or simply serve with toasted pitta breads for scooping.


  • 2 aubergines, weighing approximately 500g
  • ½ small red onion
  • 1 garlic clove
  • 1 lemon
  • A handful of flat leaf parsley
  • Toasted pitta breads, to serve

Prep: 15 mins + cooling | Cook: 1 hr

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Preheat your oven to 200°C/Fan 180°C/Gas 4. Prick the aubergines all over with a fork, pop them in a roasting tin and slide them into the oven. Roast for 1 hr till the aubergines are very tender and charred all over.
2. Set the aubergines aside to cool for 10 mins, then halve them and scoop the flesh out of the skin into a mixing bowl. Beat well with a wooden spoon till smooth.
3. Peel and finely chop the red onion. Peel and grate or crush the garlic. Add them to the aubergine. Squeeze in the juice from the lemon and pour in 1 tbsp olive oil. Season with a pinch of salt and beat well to combine. If you want a smoother texture, you can put all the ingredients in a food processor and blitz till smooth. This is your melitzanosalata.
4. Scoop the melitzanosalata into a serving bowl. Roughly chop a few parsley sprigs and scatter them over the top. Drizzle over the a little extra olive oil. Serve with toasted pitta bread with for scooping.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Enjoy With
Add extra ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop