Melitzanosalata App Recipe
Roasted Eggplant Puree with Garlic, Olive Oil and Lemon Juice Served with Pita
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Ingredients
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Eggplant & primary seasoning
Aromatics & finishing
To serve
Method
Eggplant & primary seasoning
Roast the eggplants
Preheat the oven to 220°C (425°F). Prick the eggplants a few times with a fork to prevent bursting. Place them on a rimmed baking sheet lined with foil. Roast for 35–45 minutes, turning once halfway, until the skin is charred/blistered and the flesh is very soft when pierced with a knife.
Cool and drain
Remove the eggplants from the oven and let cool 10–15 minutes until safe to handle. Cut each eggplant open and scoop the flesh into a fine mesh sieve or colander set over a bowl. Let drain for 10 minutes to remove excess liquid; press gently with the back of a spoon to help release moisture (discard the liquid).
Prepare garlic
While the eggplants drain, finely mince or grate the garlic. Sprinkle with a pinch of salt and smash into a paste with the side of a knife (or use a microplane). This mellows and integrates the garlic flavor.
Combine and season
Transfer the drained eggplant flesh to a medium bowl. Add the garlic paste, 3 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Use a fork, potato masher, or an immersion blender to mash/puree to your preferred texture — slightly chunky or smooth (about 1–2 minutes). Taste and adjust seasoning.
Aromatics & finishing
Fold in 2 tablespoons finely chopped fresh parsley, 1/2 teaspoon dried oregano (if using), and 1 teaspoon red wine vinegar (optional) to brighten the flavors. Stir until evenly distributed. If the puree tastes flat, add up to 1 additional tablespoon lemon juice and another pinch of salt. For a silkier texture, whisk in an extra tablespoon of olive oil.
To serve
Transfer the melitzanosalata to a shallow serving bowl. Create a shallow well in the center and drizzle 1 tablespoon extra-virgin olive oil over the top. Sprinkle with a little chopped parsley and, if desired, a pinch of crushed red pepper flakes.
Serve at room temperature with 4 pieces of warm pita cut into wedges. Melitzanosalata can be made 1 day ahead — cover and chill; bring to room temperature before serving and adjust lemon/salt if needed.