Melitzanosalata

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.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 187
• Protein: 2 g
• Carbs: 7 g
• Fat: 15 g

Ingredients

• 3 piece Eggplant (aubergine) ( whole )
• 2 piece Garlic ( finely minced )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 60 ml Extra virgin olive oil ( drizzled )
• 0.5 piece Flat-leaf parsley ( chopped )
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Char the eggplants

   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. Extract and drain

   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. Chop and season

   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. Finishing touches

   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.

Chef's tips

• 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.

Storage

Store in the refrigerator in an airtight container for up to 48 hours.