6 portions
Ingredients:
- 1 kilo large, (round) purple aubergines
- 1 cup of olive oil
- ½ cup fresh parsley (finely chopped)
- 1 large lemon
- 1 small onion (thinly chopped)
- salt
Method:
- Use a fork to make some holes in the aubergines and bake them in a preheated oven (200 C) for 45 – 60 minutes until the skin is soft and grilled
- (you can bake them whole or slice them in half if you don’t have much time)
- Peel the aubergines, dice the pulp, add the lemon juice and some salt and beat the mixture (you can also use a blender or even a fork to mash the aubergines)
- Add the onion, the parsley and start adding the olive oil slowly while mixing
- Allow the melitzanosalata to cool down and the flavors to blend (you can also put it in the fridge)
Tips
-
Grill the aubergines on a barbecue to get the best/smokey taste ever!
-
The recipe with a twist: You can substitute the lemon with 2-3 tbsp of vinegar and add 1-2 cloves of garlic (crushed)
Serve
Serve with some parsley on top and/or olives. Alternatively, you can also add some yoghurt.
Kali orexi!
