Vegan Melitzanosalata

Inspired by: Greedy Gourmet


  • 12 medium eggplants, washed and pierced with fork

  • 2 cloves garlic, peeled and crushed

  • 125ml (½ cup) extra virgin olive oil

  • 150g (5oz) spring onions, thinly sliced

  • 60g (1 cup) fresh parsley, washed and finely chopped

  • 5g (1 tsp) salt

  • 3g (½ tsp) ground black pepper

  • 30ml (2 tbsp) lemon juice


  • Set each eggplant on a gas hob and turn a quarter every 5 minutes. The process should take 30 minutes in order for the eggplants to be completely charred all over and completely cooked through. They will have a “collapsed” appearance.

  • Remove from the heat and set aside to completely cool down.

  • In a food processor blitz together extra virgin olive oil and garlic and set aside.

  • Add all the cooked eggplants and give it a quick blitz. It’s up to you how chunky or smooth you like your dips.

  • Add the remaining ingredients and give it a quick blitz.

  • Spoon onto four meze plates. Drizzle with olive oil and place Kalamata olives in the middle.

  • Serve with flatbread, crudités or breadsticks as part of a main meal, light lunch or simply a snack on its own. Enjoy!

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