How do I get a smoky flavour in aubergine dip?

Char the skins hard. Roast the whole aubergines on the upper rack above the flames for 30 to 40 minutes, turning occasionally, until blackened and blistered; the more charred the skins, the smokier the dip.

Can I make melitzanosalata ahead of time?

Yes, and it is better for it. Rest the dip in the fridge for a few hours so the flavours deepen, then serve at room temperature with grilled flatbreads, pitta or crusty bread.

How do I know the aubergines are ready?

The skins should be blackened and blistered, and the insides should feel soft and collapsed when pressed. Let them cool just enough to handle, as the flesh scoops out more easily while warm.

Should melitzanosalata be smooth or chunky?

Either works. Mash the flesh with a fork for a rustic texture, or blitz it briefly with a stick blender if you prefer it smoother, then stir in the garlic, lemon juice, olive oil and parsley.

Outdoor Cooking & Charcoal Oven Recipes / Greek

Melitzanosalata (Greek Smoky Aubergine Dip)

Name: Melitzanosalata (Greek Smoky Aubergine Dip)
Prep time: 10 min
Cook time: 40 min
Yield: 6 to 8 as a starter or mezze
Cuisine: Greek
Ingredients: 8 large aubergines; 12 cloves garlic, minced; 60 ml lemon juice; 120 ml olive oil; 4 tbsp chopped parsley; Salt and pepper to taste

Blackened aubergine skins hide the soft, smoky flesh for this Greek melitzanosalata. Scoop out the centres and pile the dip beside grilled flatbreads. Don't worry about the burnt outside. It has done exactly what we wanted it to do.

Tait MillerChef, Wild & Fire Cooking

Roast

Prep10 minutes

Cook40 minutes

Serves6 to 8 as a starter or mezze

DifficultyEasy

Ingredients

8 large aubergines
12 cloves garlic, minced
60 ml lemon juice
120 ml olive oil
4 tbsp chopped parsley
Salt and pepper to taste

Equipment

Charlie Charcoal Oven£5,950.00 View, Charlie Charcoal Oven
Stag British Premium Ash Charcoal£96.50 View, Stag British Premium Ash Charcoal
Charlie Oven Cooking Rack£280.00 View, Charlie Oven Cooking Rack
Charlie Oven Tongs 55cm£40.00 View, Charlie Oven Tongs 55cm

Method

Build three-quarters of a football of lumpwood charcoal in the middle or back of the charcoal grate. Light the charcoal and preheat your Charlie Oven to 200 to 220°C (390 to 430°F). You want strong radiant heat and active flames.
Place the whole aubergines directly on the Charlie Oven Cooking Rack in the top position, above the flames. Roast for 30 to 40 minutes, turning occasionally, until the skins are blackened and blistered and the insides feel soft and collapsed.
Remove the aubergines and let them cool slightly. Slice open and scoop out the flesh into a bowl. Mash gently with a fork and mix in the garlic, lemon juice, olive oil, parsley, salt and pepper to taste. For a smoother texture, blitz briefly with a stick blender, but it is just as good left rustic.

More recipes

The cook

Tait Miller

Chef, Wild & Fire Cooking

Chef Tait Miller specialises in wild, open-fire cooking, drawing on foraged ingredients and around 16 years in the industry. London-based, he's known for his outdoor cooking and foraging work, and led Charlie Oven's Greek Summer Feast Masterclass.

More recipes by Tait Miller

Frequently asked questions

How do I get a smoky flavour in aubergine dip?

Char the skins hard. Roast the whole aubergines on the upper rack above the flames for 30 to 40 minutes, turning occasionally, until blackened and blistered; the more charred the skins, the smokier the dip.
Can I make melitzanosalata ahead of time?

Yes, and it is better for it. Rest the dip in the fridge for a few hours so the flavours deepen, then serve at room temperature with grilled flatbreads, pitta or crusty bread.
How do I know the aubergines are ready?

The skins should be blackened and blistered, and the insides should feel soft and collapsed when pressed. Let them cool just enough to handle, as the flesh scoops out more easily while warm.
Should melitzanosalata be smooth or chunky?

Either works. Mash the flesh with a fork for a rustic texture, or blitz it briefly with a stick blender if you prefer it smoother, then stir in the garlic, lemon juice, olive oil and parsley.