Greek Eggplant Spread

Melitzanosalata is the Greek name for this creamy eggplant spread. Serve with pita bread triangles and olives.

Serves: 16Hands-on: 15 minutesTotal: 5 hoursDifficulty: Easy

Serves: 16


  • 1 medium eggplant (1 lb.)
  • 1 clove garlic, peeled and pressed
  • 1 Tbsp. plain yogurt
  • 1 Tbsp. lemon juice
  • 3 Tbsp. extra-virgin olive oil
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. pepper
  • 2 Tbsp. chopped fresh parsley
  • 1⁄2 tsp. dried oregano


  • Preheat the oven to 400°F.
  • Prick the eggplant all over the skin with a fork and then bake it on a sheet pan for about 45 minutes, until it is soft. Let cool and then scoop the insides into a food processor. Discard the skin.
  • Purée the eggplant and then add the garlic, yogurt, lemon juice, olive oil, and seasonings. Pulse the food processor to combine everything.
  • Transfer the mixture to a bowl and refrigerate 4 hours to let the flavors mingle.