Melitzanosalata

Melitzanosalata is a delicious aubergine salad from the Greek kitchen. If you're going Greek, this is a great starter or side dish.

Serves: 4
Preparation time: 20 min
Oven time: 45 min

Ingredients:

• 2 aubergines
• Bunch of parsley
• 1 lemon
• 1 onion
• Generous splash of olive oil
• Salt and pepper
• Black olives

Instructions:

1. Preheat the oven to 180°C. Prick the aubergines with a fork and roast them in the oven for 50–60 minutes until completely soft.
2. Let the aubergines cool slightly and then peel them.
3. Wash and finely chop the parsley.
4. Peel and finely chop the onion. Do not put the onion and parsley in the food processor – it will ruin the taste.
5. Put the aubergine flesh in a food processor and squeeze in the juice of the lemon. Blend until smooth, and then slowly add the olive oil while blending on low speed.
6. Transfer to a bowl and mix in the chopped onion and parsley.
7. Stir well and season with salt and pepper to taste.
8. Spoon into a nice serving bowl and garnish with black olives and a few parsley sprigs.