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Playing How To Make Roasted Eggplant Dip (Melitzanosalata) | Rachael Ray

When it's too cold to grill eggplant, Rach uses her oven for a roasted version of this traditional Greek dip. 

Rach's Pro Tip: Buy heavy and very firm eggplants with green tops—spongy eggplants with darkened tops are not fresh or have gotten too cold and will be discolored inside and bitter. 

This delicious dip pairs perfectly with her Greek-Style Shrimp Scampi with OuzoLemon-Garlic Rice Pilaf with Toasted Pine Nuts, and Greek Salad.


  • 2 large eggplants
  • Salt and pepper
  • 2 large cloves garlic, minced or grated
  • ½ small red onion, minced or finely chopped (about ¼ cup)
  • About ¼ cup lemon juice
  • About ¼ cup extra-virgin olive oil (EVOO)  
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • 1 teaspoon ground cumin
  • ½ cup fresh parsley and mint combined, finely chopped
  • Pita or warm bread, torn, to serve


Serves: 4 to 6


Preheat oven to 425˚F.

Prick the skin of the eggplants in a few places on one side and place pierced-side-up on parchment-lined baking tray. Roast 45 minutes to 1 hour until charred and soft, cool to handle, remove skins and drain in strainer a few minutes. Transfer the eggplant to a bowl and season with salt and pepper and mash up a bit, shred with fork.

Place garlic and onions in medium bowl and add the lemon juice, EVOO, oregano, red pepper flakes, cumin, and half the parsley and mint. Whisk up dressing, add to eggplant, then transfer to serving dish and top with remaining mint and parsley. Serve with warm bread or thin pita for dipping.