Greek Food, Cooking and Recipe Community

Good Melitzanasalata Recipe?

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paharo45

paharo45

Active member
The last time I was in Greece, I fell in love with melitzanasalata—it’s such a delicious and smoky eggplant dip, and I couldn’t get enough of it. I’d love to try making it at home, but here’s the thing: I’ve always struggled with cooking eggplant. It either comes out too bitter, too mushy, or just plain wrong.

I’m hoping someone here has a tried-and-true recipe for melitzanasalata that’s easy to follow. I’m especially curious about the best way to get that signature smoky flavor—do you grill the eggplant, roast it, or something else entirely? Any tips for preparing eggplant without it becoming a disaster would also be much appreciated!
 
Melitzanosalata is one of my favorites too! The key to getting that deep, smoky flavor is charring the eggplant over an open flame—either directly on a gas burner or on a grill. If that’s not an option, roasting it in the oven at high heat (450°F/230°C) until the skin is completely blackened works too. Once it's fully collapsed and soft inside, let it cool, then scoop out the flesh and drain any excess liquid to avoid a watery dip.

For a classic melitzanosalata, mash the eggplant with olive oil, garlic, lemon juice, red wine vinegar, and a bit of salt. Some people add a little Greek yogurt for creaminess or finely chopped parsley for freshness. If bitterness is an issue, choosing smaller, firm eggplants helps, and you can salt them before cooking to draw out any bitterness.

Letting it sit for an hour before serving enhances the flavors.
 
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It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

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But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

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Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

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