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

Cooked in the Charlie Charcoal Oven

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

Oven temperature200 to 220°C (390 to 430°F)

RackCharlie Oven Cooking Rack on the upper rack, directly above the flames

CharcoalThree quarters of a football of good quality lumpwood charcoal, built in the middle or back of the charcoal grate

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

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Charlie Charcoal Oven$6,400.00Choose your oven, Charlie Charcoal Oven
Charlie Oven Cooking Rack$300.00
Charlie Oven Tongs 55cm$46.00

Method

Setting up Charlie

Build three-quarters of a football of lumpwood charcoal in the middle or back of the charcoal grate. Light the charcoal and allow the flames to build.
Preheat your Charlie Oven to 200 to 220°C (390 to 430°F). You want strong radiant heat and active flames for roasting the aubergines.
Place the Charlie Oven Cooking Rack in the top position, directly above the flames and embers.

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.

Tips

The more charred the aubergine skins, the smokier the dip will be. Do not be afraid to let them blacken completely.
Turn the aubergines occasionally to ensure even charring on all sides. Use Charlie Oven Tongs for easy handling.
Let the aubergines cool just enough to handle before scooping. The flesh is easier to separate while still warm.
For the best flavour, make this dip ahead of time and let it rest in the fridge for a few hours. The flavours deepen as it sits.
Serve at room temperature with grilled flatbreads, pitta or crusty bread for the best experience.

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.