Μελιτζανοσαλάτα | Melitzanosalata

Smoky eggplant dip with olive oil and garlic, a perfect mezze.

Ingredients

• 2 large eggplants
• 4 tbsp olive oil
• 3 pieces garlic cloves
• 2 tbsp lemon juice
• 1 tbsp parsley

Method

1. Roast eggplants at 200°C until skins are charred, about 30 minutes.
2. Cool, then scoop out flesh into a bowl, discarding skins.
3. Mash eggplant with garlic, olive oil, lemon juice, and parsley.
4. Let flavors meld in the fridge before serving.

Chef's tips

• Roasting eggplants until charred provides the best flavor.
• Serve with warm pita or bread.