Don Signature Crab - Singapore Food Guide

Melitzanosalata

Singapore-style Melitzanosalata — a smoky roasted eggplant dip with garlic, lemon and olive oil, perfect for kopitiam-style sharing or a casual potluck.

Melitzanosalata

About this dish

Melitzanosalata is the classic Greek smoky eggplant dip that translates beautifully to Singapore homes and casual makan gatherings. Think charred eggplant pulp blended with bright lemon, garlic and olive oil — a balance of creamy texture and bright, tangy flavour that sits well on a kopi-table snack spread or as part of a weekend potluck at a heartland void deck.

In Singapore you'll find this dish at modern cafés in Tiong Bahru or fusion hawker stalls in the CBD that put a local twist on Mediterranean plates. It works great as an appetiser for family dinners, a side for grilled fish at an East Coast barbecue, or as a late-night supper with crusty bread and a cold beer. The dip is smoky, slightly tangy and garlicky, with fresh parsley adding lift; optional tahini or yoghurt can add creaminess if you prefer.

Simple to make in a typical Singapore kitchen — wok or gas stove, oven broiler, or even a grill plate — Melitzanosalata is forgiving and quick. Serve chilled or at room temperature with warm pita, crunchy crackers, sliced cucumber or even roti prata for a local spin; it’s a great make-ahead dish for Chinese New Year reunions, Hari Raya open houses or casual office potlucks.

Ingredients

  • 2 large eggplants (about 800 g total)
  • 4 cloves garlic, peeled
  • 3 tbsp extra virgin olive oil, plus extra for drizzling
  • 2 tbsp freshly squeezed lemon juice (about 1 lemon)
  • 1 small red onion, finely chopped (optional, about 50 g)
  • 2 tbsp chopped flat-leaf parsley
  • 1 tbsp tahini (optional for creamier texture)
  • 1 tsp smoked paprika or 1/2 tsp chilli flakes for a local kick
  • 1/2 tsp ground cumin (optional)
  • 1/2 tsp sea salt, plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 1 tsp red wine vinegar or white vinegar (optional)
  • 1 tbsp capers, rinsed and chopped (optional)
  • Extra pita, crusty bread or sliced cucumber, to serve

Step-by-Step Method

  1. Preheat: If using oven, preheat broiler to high; if using gas stove, have a medium-high flame ready for charring whole eggplants.
  2. Char the eggplants: Place whole eggplants directly over the gas flame, broiler tray or grill plate. Turn frequently so skin chars evenly and flesh softens — about 15–20 minutes total until skin is blackened and flesh collapses. For stovetop, use tongs and keep flame medium-high to avoid flare-ups.
  3. Cool and drain: Transfer charred eggplants to a bowl, cover with cling film or lid for 10 minutes to steam (this makes peeling easier). Uncover and drain any excess liquid; this prevents a watery dip.
  4. Peel and remove seeds: When cool enough to handle, peel off the charred skin and discard. Roughly chop or scoop out the flesh and place in a sieve or colander for a few minutes to let more liquid drain.
  5. Mince garlic and prep aromatics: While eggplant drains, finely mince garlic and, if using, finely chop red onion and parsley.
  6. Mix: Transfer drained eggplant flesh to a mixing bowl. Add minced garlic, 3 tbsp olive oil, lemon juice, tahini (if using), smoked paprika, cumin, salt and pepper. Stir or mash with a fork for a chunkier texture, or use a food processor for a smoother dip — pulse briefly to keep some texture.
  7. Adjust seasoning: Taste and adjust acidity with more lemon or a teaspoon of vinegar, and salt as needed — Singapore palates often prefer a bright finish, so balance acidity and oil as you would at a zi char stall when adjusting sauces.
  8. Chill and serve: Cover and chill for at least 30 minutes to let flavours meld. Before serving, drizzle with extra olive oil, sprinkle chopped parsley and capers if using. Serve at room temperature with pita, crackers or sliced cucumber.

Tips & Serving Ideas

  • If you don’t have a gas stove, use the oven broiler or a grill plate in a single layer — broil close to the heat and turn often so the skin chars but flesh cooks through.
  • Buy eggplants from NTUC FairPrice or Cold Storage with glossy skin and no soft spots; larger ones are easier to char evenly.
  • To avoid a watery dip, let the roasted eggplant pulp drain in a sieve for 5–10 minutes or press gently with a spoon before mixing.
  • Adjust garlic and lemon to taste — Singaporeans who like a sharper tang often add an extra half lemon; reduce garlic for serving to kids or older guests.
  • Make-ahead: Melitzanosalata keeps well in an airtight container in the fridge for 3–4 days — flavours deepen, making it ideal for prep before potlucks or open houses.
  • For a local twist, serve with roti prata pieces or keropok alongside pita for a fusion snack at home.
  • If you prefer a smoother dip like the cafe versions, pulse the mixture briefly in a food processor; for rustic texture, mash with a fork.

You might also like

More recipes to save for later.