Vegan Melitzanosalata Recipe | Cooking With Jade

Vegan Melitzanosalata Recipe

Vegan Melitzanosalata Recipe
Vegan Melitzanosalata Recipe

Vegan Melitzanosalata Recipe


  • 12 medium eggplants washed and pierced with fork
  • 2 cloves garlic peeled and crushed
  • 125 ml ½ cup extra virgin olive oil
  • 150 g 5oz spring onions, thinly sliced
  • 60 g 1 cup fresh parsley, washed and finely chopped
  • 5 g 1 tsp salt
  • 3 g ½ tsp ground black pepper
  • 30 ml 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!

Inspired by: Greedy Gourmet


If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.


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