Melitzanosalata

Name: Melitzanosalata
Prep time: 60 min
Total time: 60 min
Yield: 6 people
Cuisine: Greek
Ingredients: 6 Globe eggplants; 2 Florina red peppers; 2 Spring onions; 1/2 Onion, finely chopped; 1-2 cloves Garlic; juice of 1/2 lemon Lemon juice; 2 tbsp Wine vinegar; 5 tbsp Olive oil; 2 tbsp Parsley, finely chopped; to taste Salt; to taste Pepper

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Roasted eggplant, sweet peppers, onion, garlic and parsley turn into a silky Greek salad-spread with smoky depth and just enough acidity to keep it lively.

Serves: 6 people

Preparation time: 60 min

Ingredients

Globe eggplants – 6
Florina red peppers – 2
Spring onions – 2
Onion, finely chopped – 1/2
Garlic – 1-2 cloves
Lemon juice – juice of 1/2 lemon
Wine vinegar – 2 tbsp
Olive oil – 5 tbsp
Parsley, finely chopped – 2 tbsp
Salt – to taste
Pepper – to taste

Method

Roast the eggplants until completely soft and roast the peppers alongside them. Peel both while still warm and let any excess moisture drain away. Chop the eggplant finely and mix it with the peeled peppers, spring onions, onion, garlic, lemon juice, vinegar, olive oil and parsley. Work it together with a fork so the texture stays rustic rather than smooth, then chill before serving.