Melitzanosalata
Ingredients
- 3 pcEggplant (aubergine) (whole)
- 2 pcGarlic (finely minced)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 60 mlExtra virgin olive oil (drizzled)
- 0.5 pcFlat-leaf parsley (chopped)
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Smoky eggplant flesh, coarsely chopped to maintain texture. The lemon acidity and fresh garlic bite cut through the richness of the extra virgin olive oil.
- 1
Prick the eggplants with a fork. Place them directly over a gas flame or under the oven grill. Turn regularly until the skin is black, brittle, and the flesh completely collapses.
- 2
Split the eggplants in half. Scoop out the flesh with a spoon, avoiding charred skin pieces. Let the flesh drain in a colander for 10 minutes to remove the bitter vegetation water.
- 3
Coarsely chop the flesh with a knife on a board. Transfer to a bowl, add finely minced garlic, lemon juice, and a drizzle of olive oil. Mix vigorously with a fork to slightly emulsify the fat.
- 4
Finely chop the flat parsley and stir it in. Adjust seasoning with sea salt and black pepper. Let it rest in the fridge before serving to allow the flavors to develop.
Frequently asked questions
How do you get this dish right?
- Never use a food processor, or you'll end up with a slimy paste. The secret is hand-chopping with a knife.
- Draining is crucial: if you keep the eggplant water, the dish will be bitter and too watery.
How long does this dish keep?
Store in the refrigerator in an airtight container for up to 48 hours.
