Melitzanosalata

Melitzanosalata (Greek Smoked Aubergine Dip)

A classic Greek meze of charred aubergine mashed with garlic, olive oil and lemon, finished with parsley for freshness. The smoky char from open flame is the soul of the dish.

Prep

20 min

Cook

35 min

Total

55 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •2 large aubergines (eggplants), about 700–800 g total; choose heavy, glossy ones
• •3 cloves garlic, finely grated or crushed to a paste with salt
• •60 ml (4 tbsp) extra-virgin olive oil, plus more to finish
• •30 ml (2 tbsp) lemon juice, or red wine vinegar, to taste
• •15 g (¼ cup) flat-leaf parsley, finely chopped
• •1 tsp salt, or to taste
• •0.5 tsp (½ tsp) freshly ground black pepper, optional

Steps

1. 1 Char the aubergines directly over a gas flame, on a charcoal or gas grill, or under a hot broiler, turning with tongs every few minutes, until the skin is blackened and blistered all over and the flesh has completely collapsed, 20–25 minutes. The aubergine should feel very soft when pressed with tongs.
2. 2 Transfer the charred aubergines to a bowl, cover tightly, and let steam for 10 minutes. This loosens the skin and makes peeling easier.
3. 3 Peel away and discard the blackened skin, letting any juices drain into the bowl (keep the juices - they carry smoke flavour). Roughly chop the flesh, or leave it in pieces for a more rustic dip.
4. 4 Tip the flesh and juices into a bowl. Add the garlic, salt and half the olive oil. Mash with a fork to a coarse, creamy purée - do not use a food processor, which makes it gluey.
5. 5 Beat in the lemon juice (or vinegar) and the remaining olive oil. Taste and adjust salt and acidity; the dip should be smoky, tangy and well seasoned.
6. 6 Fold in most of the parsley, reserving a little for garnish. Cover and chill for at least 30 minutes so the flavours settle, or serve at room temperature.
7. 7 Transfer to a shallow bowl, drizzle with a little extra olive oil, scatter with the reserved parsley, and serve with pita bread or raw vegetable sticks.