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Aubergine dip, melitzanosalata


  • 4 large aubergines
  • 100 gr of feta cheese
  • 100 gr of walnuts ground
  • 2 cloves of garlic
  • 60 ml olive oil ½ cup
  • 5-6 stalks of parsley for its leaves, keep a few for decoration
  • salt and pepper to taste


  • Wash the aubergines and pierce them with a fork.
  • Warp in foil and place in the grill on 200 C for 35-40 minutes. If you using BBQ, pierce to check for softness, cooking time depends on how strong your fire is.
  • Once done, set aside to cool for a bit, unwrap them and let the juices ran.
  • Run a cut along the aubergine and scoop out the flesh using a fork.
  • You can mash the aubergine flesh with your fork or leave this part for your food processor.
  • Add in the food processor the aubergine flesh,mashed garlic, walnuts, half the olive oil, vinegar, parsley leaves and a bit of seasoning.
  • Give it a whizz, make sure your mix is cool enough, add the feta cheese and the rest of the olive oil.
  • Leave it in the fridge to set.