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Ingredients
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Ingredients
Method
Directions
- 1
Roasting the Eggplants
Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh with a knife in a crisscross pattern. This helps the eggplant cook evenly and absorb flavors.
- 2
Seasoning
Drizzle the olive oil over the cut sides of the eggplants and sprinkle with salt and pepper. Place them cut-side down on a baking sheet lined with parchment paper.
- 3
Roasting
Roast the eggplants in the preheated oven for about 30-40 minutes, or until the flesh is tender and the skin is wrinkled. Remove from the oven and let them cool slightly.
- 4
Scooping the Flesh
Once cooled, scoop the flesh of the eggplants into a mixing bowl. Discard the skins.
- 5
Mixing Ingredients
Finely chop the garlic clove and add it to the bowl with the roasted eggplant. Pour in the lemon juice and remaining olive oil. Add the fresh parsley and stir everything together until well combined.
- 6
Adjusting Seasoning
Taste the mixture and adjust the seasoning with more salt, pepper, or lemon juice if desired.
- 7
Serving
Transfer the melitzanosalata to a serving bowl and serve with warm pita bread for dipping.