MELITZANOSALATA (EGGPLANT SALAD)

About This Dish

Unlike traditional Greek aubergine dips made with dark purple eggplants, Santorini’s Melitzanosalata relies on the island’s rare white eggplants (Lefki Melitzana). Grown in moisture-deficient volcanic ash, these tear-drop shaped aubergines have virtually no seeds, zero bitterness, and a delicate, sweet flavor. Roasted whole over charcoal or in a hot oven, the flesh turns silky and smoke-infused, pairing perfectly with garlic, Greek olive oil, and local goat cheese.

Baba ganoush with olive oil, walnuts, parsley, and olive

Ingredients

    • 3 large Santorini white eggplants (or globe eggplants as a substitute)
    • 2 cloves garlic, finely minced
    • 60ml extra virgin olive oil
    • 2 tbsp red wine vinegar or fresh lemon juice
    • 100g traditional local Chlorotyri cheese (or creamy Greek feta/goat cheese)
    • 3 tbsp walnuts, finely chopped (optional garnish)
    • Sea salt and freshly cracked black pepper
    • Chopped fresh parsley for garnish

Recipe Instructions

  • Char the Eggplants: Pierce the eggplants a few times with a fork. Roast them directly over a gas flame, barbecue grill, or in an oven preheated to 220°C (425°F) for 40–50 minutes, turning occasionally until the skin is blackened and charred and the interior is completely soft.
  • Drain the Moisture: Place the roasted eggplants in a colander and let them cool. Slit them open lengthways and scoop out the soft white flesh with a spoon, discarding the skin. Let the flesh drain in the colander for 15 minutes to remove excess moisture.
  • Mash coarsely: Transfer the eggplant flesh to a wooden or glass bowl. Mash coarsely with a fork (avoid using a food processor, as blending turns the dip gummy rather than silky).
  • Season and Emulsify: Fold in the minced garlic, salt, pepper, and red wine vinegar. Slowly whisk in the extra virgin olive oil until fully absorbed.
  • Combine and Serve: Stir in crumbled Chlorotyri or feta cheese. Garnish with chopped walnuts, fresh parsley, and a drizzle of olive oil. Serve cold or at room temperature with grilled pita bread.

Tips:

Char for smokiness: Charring the skin over an open flame imparts the rich, smoky profile characteristic of authentic island tavern dips.

Keep it chunky: Hand-mashing with a fork preserves the luxurious texture of the white aubergine flesh.

Frequently Asked Questions:

What is a Santorini white eggplant?

The Santorini white eggplant (Lefki Melitzana) is an heirloom variety native to the island. It has bright white skin, high sugar content, minimal seeds, and absorbs less oil during cooking compared to standard purple eggplants.

Can I store Melitzanosalata?

Yes, white eggplant salad stores exceptionally well. Keep it in an airtight container in the refrigerator for up to 4–5 days. Pouring a thin layer of olive oil over the top before sealing helps keep the dip fresh and prevents surface oxidation.

Can I make Melitzanosalata ahead of time?

Yes, this dish is ideal for prep-ahead meals. Making it 1 to 2 days before serving allows the garlic, olive oil, and smoky eggplant flavors to meld together beautifully. Just bring it to room temperature for 15–20 minutes before serving, as cold temperature can mute the delicate flavor of the white eggplant.

Santorini E-shop - ship it worldwide

Craving the authentic flavors of the Cyclades? You don’t have to wait for your next Greek holiday. Recreate these classic island recipes with the real thing! We ship authentic Cycladic Fava, canned tomatoes, local capers and more directly to your door globally.

Santotaste spread

Spread with Santorini Tomatopaste (honey, mastic oil and ginger)

€ 7.50 incl. VAT
Greek fava split peas in burlap bag

Fava from Schinoussa island, 400gr

€ 10.90 incl. VAT
Tomato paste can with hidden rolled papers

Top 10 Greek Recipes based on Tomato (in Italian) – Santorini Tomato Industrial Museum

€ 5.00 incl. VAT
Jar of Santo Taste tomato dip

Tomato Dip – Santotaste

€ 6.50 incl. VAT
Santospices - Mix for Feta Cheese

Santospices – Mix for Feta Cheese

€ 3.00 incl. VAT
Brown paper bag of yellow split peas

Fava from Schinousa island, 1000gr

€ 19.60 incl. VAT
Tomato paste can with hidden rolled papers

Top 10 Greek Recipes based on Tomato (in French) – Santorini Tomato Industrial Museum

€ 5.00 incl. VAT
Santo Roots Santorini extra virgin olive oil bottle

Santo Roots Antioxidant Rich Extra Virgin Olive Oil 250ml

€ 31.50 incl. VAT