The Real Melitzanosalata

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 large eggplants
• 2 garlic cloves, roughly chopped
• 4 tablespoons flat leaf parsley, chopped
• 1 small onion, grated
• 1/2 red pepper, seeded and chopped
• 1 large ripe tomato, finely chopped
• 2 small fresh red chilies, seeded
• 3/4 cup soft breadcrumb
• 1/3 cup lemon juice, freshly squeezed
• 1/2 cup good quality olive oil
• black olives, for garnish

Recipe

• 1 preheat the oven to 350°f.
• 2 prick both the eggplants with a fork a few times and bake on a baking tray for 1 hour.
• 3 remove the skin, then roughly chop the flesh and place in a colander or sieve to drain any excess moisture.
• 4 place the eggplant, garlic, parsley, onion, red pepper, tomato, chili, breadcrumbs, and salt and pepper to taste, in a food processor bowl and process until combined but still a little bit coarse.
• 5 with the motor running, add the lemon juice and olive oil alternately, in a steady stream, as if making mayo. the mixture will thicken.
• 6 transfer to a large bowl, cover and refrigerate for 3 hours to firm the mixture and allow the flavors to infuse.
• 7 to serve spread on a large shallow serving platter, drizzle with 1-2 tablespoons olive oil and garnish with black olives.