Melitzanosalata

Cuisines

Best for

Recipe

Ingredients

2 large	eggplants
2 cloves	garlic
3 tablespoons	extra virgin olive oil
1 tablespoon	red wine vinegar
1 tablespoon	lemon juice
—	salt to taste
—	black pepper to taste
2 tablespoons	fresh parsley, chopped
—	pita bread or crusty bread for serving

Instructions

1. 1 Preheat the oven to 400°F (200°C).
2. 2 Pierce the eggplants in several places with a fork and place them on a baking sheet.
3. 3 Roast the eggplants in the oven for about 30-40 minutes, until they are soft and the skin is charred.
4. 4 Remove the eggplants from the oven and let them cool slightly.
5. 5 Once cool enough to handle, peel the skin off the eggplants and discard.
6. 6 Chop the eggplant flesh finely and place it in a mixing bowl.
7. 7 Crush the garlic cloves and add them to the eggplant.
8. 8 Add the olive oil, red wine vinegar, lemon juice, salt, and black pepper to the bowl.
9. 9 Mix everything together until well combined.
10. 10 Stir in the chopped parsley.
11. 11 Taste and adjust seasoning if necessary.
12. 12 Serve the melitzanosalata with pita bread or crusty bread.