Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Roasting the Eggplants
Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and place them cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with a little salt. Roast the eggplants in the preheated oven for about 30-40 minutes, or until they are soft and the skins are charred.
- 2
Cooling and Scooping
Once the eggplants are roasted, remove them from the oven and let them cool slightly. Using a spoon, scoop the flesh out of the skins and place it in a mixing bowl.
- 3
Adding Ingredients
To the bowl with the eggplant flesh, add the minced garlic, lemon juice, remaining olive oil, salt, black pepper, paprika, and chopped fresh parsley.
- 4
Blending the Mixture
Using a fork or a food processor, blend the mixture until you reach your desired consistency. Some prefer a smooth spread, while others enjoy a chunkier texture.
- 5
Chilling
Transfer the melitzanosalata to a serving bowl, cover, and refrigerate for at least an hour to allow the flavors to meld.
- 6
Serving
Serve the melitzanosalata chilled or at room temperature with pita bread or fresh vegetables for dipping.
