THE REAL MELITZANOSALATA

The Real Melitzanosalata image

Provided by Jostlori

Categories Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

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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 tomatoes, finely chopped
2 small fresh red chilies, seeded
3/4 cup soft white breadcrumb
1/3 cup lemon juice, freshly squeezed
1/2 cup good quality olive oil
black olives, for garnish

Steps:

Preheat the oven to 350°F.
Prick both the eggplants with a fork a few times and bake on a baking tray for 1 hour.
Remove the skin, then roughly chop the flesh and place in a colander or sieve to drain any excess moisture.
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.
With the motor running, add the lemon juice and olive oil alternately, in a steady stream, as if making mayo. The mixture will thicken.
Transfer to a large bowl, cover and refrigerate for 3 hours to firm the mixture and allow the flavors to infuse.
To serve spread on a large shallow serving platter, drizzle with 1-2 tablespoons olive oil and garnish with black olives.