Melitzanosalata

Ingredients

• 2eggplants, large, about 900 g together
• 2 clovesgarlic, crushed to a paste
• 1/4 cupextra virgin olive oil
• 1 tbspred wine vinegar
• 1lemon, juiced
• 1/2red onion, very finely diced
• 1/2 ozflat-leaf parsley, chopped
• 1 tspsea salt

Method

1. 1

   Prick the eggplants all over and cook them until the skins are black and blistered and the flesh has collapsed — directly over a gas flame, under a hot broiler, or in an oven at 425°F.

2. 2

   When they are cool enough to handle, split them open, scoop the flesh into a strainer and leave it to drip while you get everything else ready.

3. 3

   Tip the drained flesh onto a board and work through it with a heavy knife until it is rough and shreddy but no longer stringy.

4. 4

   Move it to a bowl and beat in the garlic paste, the olive oil in a slow stream, then the vinegar, lemon juice and salt.

5. 5

   Fold through the red onion and most of the parsley, taste for salt and lemon, and scatter the rest of the parsley over the top.

Nutrition per serving