Melitzanosalata App Recipe

Time1h

Serves4

Roasted Eggplant - Olive Oil - Lemon Juice- Garlic - Pita Bread (2)

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Ingredients

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1
Preheat Oven
Preheat your oven to 400°F (200°C).
2
Prepare Eggplant
Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern. This will help the eggplant cook evenly and absorb flavors.
3
Season Eggplant
Drizzle the olive oil over the cut sides of the eggplant, ensuring it gets into the scored areas. Sprinkle with salt and black pepper.

4
Roasting
Place the eggplant halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-35 minutes or until the flesh is soft and the skin is wrinkled.
5
Cool and Scoop
Once roasted, remove from the oven and let cool for a few minutes. Scoop out the flesh with a spoon and transfer to a mixing bowl.

6
Mince Garlic
Finely mince the garlic cloves and add them to the bowl with the roasted eggplant.
7
Add Lemon Juice
Pour in the lemon juice and mix well to combine all ingredients thoroughly.
8
Adjust Seasoning
Taste the mixture and adjust seasoning with additional salt and pepper if necessary.

9
Warm Pita
If desired, warm the pita bread in the oven for a few minutes or toast it in a skillet until slightly crispy.
10
Serve
Cut the warmed pita bread into triangles and serve alongside the melitzanosalata.