Melitzanosalata
Athens, Greece
This rustic, smoky dip is made from whole eggplants roasted over open flames until tender, then peeled and mashed with olive oil, garlic, and lemon juice. It is often garnished with chopped parsley and walnuts to add a pleasant texture.
Why locals eat it
Melitzanosalata reflects the strong Ottoman and Middle Eastern influences on Greek cuisine, showcasing the beloved eggplant in its purest form. It is a staple of the meze table, representing the simplicity of fresh seasonal produce.
Local tip
For the best flavor, seek out tavernas that roast their eggplants over charcoal, which imparts a distinctly rich smokiness.
Typically made with
eggplants, garlic, olive oil, lemon juice, parsley, red wine vinegar. Recipes vary — always check with the vendor if you have allergies.