Melitzanosalata

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🍆 This roast aubergine dip from Greece is one of our favourite summer snacks. Smoky. Garlicky. And velvety smooth.

🔥 Our recipe uses aubergines baked in the oven until rich and tender. If the sun’s out, you could cook them on the barbecue for a flame-grilled flavour. Serve the Melitzanosalata with warm pitta breads for dunking.

Melitzanosalata
Serves 4-6

2 aubergines, weighing approximately 500g
½ small red onion
1 garlic clove
1 lemon
A handful of flat leaf parsley
Toasted pitta breads, to serve

Preheat your oven to 200°C/Fan 180°C/Gas 4. Prick the aubergines all over with a fork, pop them in a roasting tin and slide into the oven. Roast for 1 hr till the aubergines are very tender and charred all over.

Set the aubergines aside to cool for 10 mins, then halve them and scoop the flesh out of the skin into a mixing bowl. Beat well with a wooden spoon till smooth.

Peel and finely chop the red onion half. Peel and crush the garlic. Add to the aubergine. Squeeze in the juice from half the lemon and pour in 1 tbsp olive oil. Season with a pinch of salt and beat to combine. For a smoother texture, blitz all the ingredients in a food processor. Taste and add more lemon juice or salt, if you think it needs it. This is your Melitzanosalata.

Scoop the Melitzanosalata into a serving bowl. Roughly chop a few parsley sprigs and scatter them over the top. Drizzle over a little extra olive oil. Serve with toasted pitta breads for scooping.

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