Chef Dimitra
Aegean Taramosalata (Ταραμοσαλάτα)
Pale Aegean taramosalata is cured roe, soaked bread, lemon, and olive oil worked slowly until it turns thick and clean, made for lagana on Clean Monday.
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Macedonian Melitzanosalata (Μελιτζανοσαλάτα Μακεδονίτικη)
Created by
In Macedonia, melitzanosalata is eggplant charred until it collapses, then beaten with garlic, vinegar, parsley, and olive oil. No yogurt, no mayonnaise. Smoke first, everything else after.
Appetizers & Snacks
Greek
Dinner Party
Picnic
Make Ahead
20 min
Active Time
20 min cook•40 min total
Yield6 servings as a meze
Macedonian melitzanosalata is not a smooth purée and it isn't a pale dip from a packet. It is eggplant blackened over flame until the skin blisters, the flesh slumps, and the kitchen smells faintly smoky, then chopped and beaten with garlic, vinegar, parsley, and good olive oil.
The method that decides it is the charring. An oven will cook the eggplant, yes, but it won't give you the bitter-smoky edge that makes this version itself. Hold the eggplants over gas flame, charcoal, or a very hot grill until they collapse in your tongs. Then drain them, because watery eggplant turns the salad dull and loose.
I keep this one plain because that is its strength. Λίγα και καλά: a few things, and good ones. Serve it at room temperature with bread, olives, and a glass of ouzo or tsipouro, and let the smoke do the talking.
Melitzanosalata spread through northern Greek tables as eggplants became common in the Balkans under Ottoman rule, with Macedonia keeping a particularly smoky flame-charred version. In many older Thessaloniki and Macedonian kitchens it was a fasting dish, nistisimo, served without dairy during Lent and summer fasts. Later taverna versions often added mayonnaise or yogurt, but the older salad depends on fire, garlic, vinegar, and olive oil.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
firm globe eggplants
Quantity
1.2kg
about 3 large
garlic cloves
Quantity
2
finely minced
red wine vinegar
Quantity
45ml
extra virgin Koroneiki olive oil
Quantity
90ml
plus more to finish
flat-leaf parsley
Quantity
12g
finely chopped
fine sea salt
Quantity
6g
plus more to taste
freshly ground black pepper
Quantity
1g
roasted Florina pepper (optional)
Quantity
30g
finely chopped
| Ingredient | Quantity |
|---|---|
| firm globe eggplantsabout 3 large | 1.2kg |
| garlic clovesfinely minced | 2 |
| red wine vinegar | 45ml |
| extra virgin Koroneiki olive oilplus more to finish | 90ml |
| flat-leaf parsleyfinely chopped | 12g |
| fine sea saltplus more to taste | 6g |
| freshly ground black pepper | 1g |
| roasted Florina pepper (optional)finely chopped | 30g |
Equipment Needed
- •gas burner, charcoal grill, or heavy ridged grill pan
- •metal tongs
- •medium sieve
Instructions
- 1
Char the eggplants
Set the eggplants directly over a gas flame, hot charcoal, or a very hot grill. Turn them with tongs until the skins are blackened all over and the flesh has collapsed, 15 to 20 minutes. They should feel soft from stem to base. This is where the dish is made. If the skin is only browned, keep going.
If you have only an oven, broil the eggplants as close to the heat as you can and turn them often. It will be good, but the open flame gives the proper smoke. - 2
Drain the flesh
Move the eggplants to a bowl and cover for 5 minutes, just until you can handle them. Split them open, lift out the soft flesh, and discard the black skins. Put the flesh in a sieve for 15 minutes. Watery eggplant weakens the salad, so let it drip until it sits heavy and glossy.
- 3
Chop by hand
Transfer the drained eggplant to a board and chop it with a knife until coarse and creamy, not completely smooth. A little texture matters here. A blender makes it pasty, and then you've lost the village table for the sake of speed.
- 4
Beat the salad
Scrape the eggplant into a bowl. Add the garlic, vinegar, salt, and pepper, then beat in the olive oil a little at a time with a fork or wooden spoon. The salad should loosen, shine, and hold together. Fold in the parsley and the optional Florina pepper, if using.
- 5
Rest and serve
Let the melitzanosalata rest at room temperature for 20 minutes, then taste again for salt and vinegar. Spoon it into a shallow bowl, make a small well on top, and finish with a thread of olive oil. Serve with grilled bread or warm pita.
Chef Tips
- •Choose heavy eggplants with tight, shiny skin and green stems. If they feel hollow, they will be seedy and dry. Sourcing wins here.
- •Don't rinse the charred flesh under water. Pick off any stubborn black skin with your fingers. A few tiny dark flecks are welcome, but water steals the smoke.
- •Melitzanosalata is best after a short rest, not straight from the refrigerator. Cold dulls the garlic and oil. Bring it back toward room temperature before serving.
Advance Preparation
- •Char and drain the eggplants up to 1 day ahead, then cover and chill the flesh.
- •The finished salad keeps 2 days in the refrigerator. Stir it, taste for vinegar, and bring it toward room temperature before serving.
Frequently Asked Questions
Nutrition Information
1 serving (about 160g)
Calories
195 calories
Total Fat
16 g
Saturated Fat
2 g
Trans Fat
0 g
Unsaturated Fat
14 g
Cholesterol
0 mg
Sodium
400 mg
Total Carbohydrates
12 g
Dietary Fiber
4 g
Sugars
5 g
Protein
2 g
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