Greek cuisine · Salads & Mezze

Melitzanosalata

Smoky eggplant dip with garlic and olive oil.

Ingredients · for 4 servings

• 3 eggplants
• 2 cloves garlic
• Olive oil
• Lemon
• Parsley

Instructions

1. Roast the eggplants over an open flame or at 220 °C for 25–30 min until the skin is charred and the inside is soft.
2. Halve the eggplants, scrape out the flesh and chop finely; drain briefly in a sieve.
3. Stir with finely grated garlic, olive oil, lemon and salt until creamy.
4. Mix in the parsley and season to taste.
5. Serve cold with warm pita.