Greek Melitzanosalata

2025-10-13

Prep time: 10 min | Cook time: 30 min | Serves: 4

📝 Ingredients:

  • 2 medium eggplants

  • 2–3 garlic cloves (minced)

  • 3 tbsp extra virgin olive oil

  • 1–2 tbsp lemon juice (or vinegar)

  • Salt & pepper to taste

  • Optional: chopped parsley, a spoon of yogurt, or crumbled feta for garnish

🔥 Instructions:

  1. Roast the eggplants: Pierce the eggplants with a fork and roast them (in the oven or on an open flame) until soft and the skin is charred — about 30 minutes.

  2. Cool & peel: Let them cool, then remove the skin and discard excess liquid.

  3. Mash or blend: Scoop out the flesh and mash with a fork (for a rustic texture) or blend until smooth.

  4. Season: Add garlic, olive oil, lemon juice, salt, and pepper. Mix well.

  5. Serve: Transfer to a bowl, drizzle with olive oil, and garnish with parsley or feta if desired.

✨ Tip: For a smoky flavor, grill the eggplants over charcoal or a gas flame instead of baking.

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