Melitzanosalata: Traditional Greek Smoky Eggplant Dip

• Garlic2 cloves, minced
• Olive oil4 tbsp extra virgin
• Parsley2 tbsp fresh, chopped
• Eggplant2 large (about 700g total)
• Red wine vinegar1 tbsp
• Saltto taste
• Red onion1/4 small, very finely chopped
• Black pepperto taste
• Lemon juice2 tbsp

How to Make It

• 1

  Preheat your oven to 200°C (400°F). Wash 2 large eggplants thoroughly, then pierce them several times with a fork or knife. This allows steam to escape during roasting and prevents them from bursting.

• 2

  Place the pierced eggplants directly on the oven rack or on a baking sheet lined with foil. Roast for 30-45 minutes, or until the eggplants are very soft, shriveled, and slightly charred on the outside. They should feel completely collapsed when squeezed gently.

• 3

  Once roasted, carefully remove the eggplants from the oven and transfer them to a bowl. Cover the bowl tightly with plastic wrap or a lid for 10-15 minutes. This steaming process makes the skin much easier to peel off.

• 4

  After steaming, carefully peel off the skin from the eggplants. Discard the skin. Place the warm, soft eggplant flesh in a colander and let it drain for about 10 minutes to remove excess liquid, which can make the dip watery.

• 5

  Transfer the drained eggplant flesh to a large bowl. Using a fork or potato masher, mash the eggplant until it's chunky but smooth. Avoid using a food processor if you prefer a rustic texture; it can make the dip too smooth and sticky.

• 6

  Stir in 2 minced garlic cloves, 1/4 small very finely chopped red onion, and 2 tbsp fresh chopped parsley. Add 2 tbsp lemon juice, 1 tbsp red wine vinegar, and 4 tbsp extra virgin olive oil. Mix all ingredients thoroughly until well combined.

• 7

  Season the melitzanosalata generously with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed, adding more lemon juice or olive oil if desired for brightness and richness.

• 8

  For best flavor, cover the bowl and refrigerate the dip for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature, garnished with a sprinkle of fresh parsley and a drizzle of extra olive oil, with pita bread or crackers.