Melitzanosalata: The Smoky Greek Dip That Tastes Like Summer

Melitzanosalata is one of those dishes that shows how simple ingredients can deliver a big flavor. It’s a smoky eggplant dip across Greece during the summer—served chilled, scooped up with warm bread, and always made fresh.

You won’t find complicated techniques or long ingredient lists here. It’s just a simple dish made right.

What’s in it?

At its core, Melitzanosalata has:

• Charred eggplant (grilled or roasted until the skin blisters)
• Olive oil
• Lemon juice or vinegar
• Garlic
• Salt
• Parsley (optional)

Some add chopped onion. Others mix in a bit of yogurt or feta for creaminess. But the base is always the same: smoky eggplant with a hit of acidity and richness from good olive oil.

Why it works

Eggplants hit their peak in summer. Grilling them over an open flame gives that signature smokiness.

The dip is served cold or at room temperature, which is perfect for hot days.

It’s light but satisfying. Flavorful without being heavy.

You’ll see it alongside grilled meats, mezze spreads, or just on a table with olives and bread. And that first bite? It tastes like a Greek island in August.

Melitzanosalata is typically served as an appetizer at Greek Tavernas or restaurants. Every region has a different variation of the recipe. On some islands, it’s rustic and chunky, while on others, it’s smooth and creamy.

It’s a dish loved by everyone in the countryside and the fancy cities.

While staying at Louis Hotels in Cyprus and Greece, you’ll find many traditional dishes made with fresh, local ingredients.