Ingredients
Equipment
Method
Directions
- Begin by preheating your oven to 400°F (200°C). Rinse the eggplants under cold water and pat them dry. Use a knife to make several slits in the skin of each eggplant.
- Place the eggplants on a baking sheet and roast them in the oven for about 30-40 minutes, or until the skin is charred and the flesh is tender.
- Once the eggplants are cool enough to handle, cut them in half lengthwise. Use a spoon to scoop out the soft flesh into a mixing bowl, discarding the skin.
- To the bowl with the eggplant flesh, add the minced garlic, olive oil, lemon juice, and chopped parsley. Season with salt and pepper to taste.
- Using a food processor or blender, pulse the mixture until smooth and creamy. Adjust the texture to your preference.
- Transfer the Melitzanosalata to a serving bowl. Drizzle a little extra olive oil on top and garnish with additional parsley if desired.
Notes
- Choose eggplants that are firm and heavy for the best texture.
- If you prefer a deeper smoky flavor, consider charring the eggplants directly over a flame.
- Melitzanosalata can be made a day in advance for better flavor.