Melitzanosalata

Melitzanosalata is a classic Greek aubergine salad that is often served as a mezze or starter. The salad is creamy, lightly smoky and fresh in flavour thanks to the use of lemon, olive oil and a subtle touch of garlic.

Serves: 4
Preparation: 20 min
Cooking: 50–60 min
Total time: 70–80 min

Ingredients

• 2 aubergines
• 1 small onion
• 1 lemon
• 1 clove of garlic
• 1 bunch of parsley
• A generous drizzle of extra virgin olive oil
• Salt and freshly ground black pepper
• Black olives (for garnish)

Preparation

• Preheat the oven to 180°C.
• Pierce the aubergines all over with a fork and place them on a baking tray.
• Wash the parsley and finely chop it.
• Peel the onion and finely chop it as small as possible.

Method

1. Roast the aubergines for 50–60 minutes until completely soft.
2. Let the aubergines cool slightly, then remove the skin. Keep only the soft flesh.
3. Put the aubergine flesh in a food processor. Squeeze the lemon over it and add the clove of garlic. Pulse briefly to a coarse purée.
4. Run the food processor on a low setting and add the olive oil in a slow drizzle until a creamy texture forms.
5. Spoon the aubergine mixture into a bowl and stir in the onion and parsley. Season with pepper and salt.
6. Spoon the melitzanosalata into a serving dish and garnish with black olives and a little extra parsley.