Comments on: Melitzanosalata (Greek Eggplant Dip)

By: Linda

Linda — Mon, 05 May 2025 02:56:36 +0000

In reply to Heather.

Hi Heather,

Yes, you can use jarred eggplant in Melitzanosalata, but with some caveats:

Watch Out For:
• Texture – Jarred eggplant can be overly mushy or watery, so drain it thoroughly and gently squeeze out any excess liquid.
• Flavor – Roasted eggplant has a smoky depth that jarred versions often lack. To help: Add a drop or two of liquid smoke or a pinch of smoked paprika.

Jarred Eggplant Selection:
Choose jarred eggplant that’s plain (no added tomato, vinegar, or herbs). If it’s marinated, it will change the flavor profile significantly and may not taste authentically Greek.

Amount to Use:
Two large roasted eggplants typically yield about 1½ to 2 cups of cooked flesh once peeled and drained. So if you’re using jarred eggplant, aim for 1¾ cups, well-drained and gently squeezed, as a solid middle ground.

By: Heather

Heather — Mon, 05 May 2025 02:44:13 +0000

This looks delicious! Can I use the jarred eggplant from the grocery store?

By: Linda

Linda — Tue, 28 May 2024 22:14:37 +0000

In reply to Patricia. Hi Patricia, it depends on the size of your eggplants, but it should make 3-4 cups, so each serving is 3/4 to 1 cup.

By: Patricia

Patricia — Tue, 28 May 2024 21:20:43 +0000

Thank you for nutrition facts for this recipe but what is the amount of “1 serving”?

By: Colette

Colette — Thu, 02 May 2024 16:59:30 +0000

Made several times as it’s very delicious

By: Linda

Linda — Fri, 12 Aug 2022 12:10:43 +0000

In reply to Dianne. Hi Dianne, thanks for the review and your comments! - Linda

By: Dianne

Dianne — Thu, 11 Aug 2022 20:38:42 +0000

I usually make baba ganoush when I want eggplant dip, but decided to try something different this time. All I can say is that this is easy and delicious. I love that it doesn’t require “unique” or “special” ingredients; that is always a big plus, and that I didn’t have to pull out my food processor or any other piece of equipment. The lemon juice is perfect with the earthiness of the eggplant. Next time I’ll grill the eggplant over coals for a little bit of smokiness.