melitzano salata

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Cooking receipe to make melitzano salata under category General Recipes. You may find some video clips related to this receipe below.

melitzano salata

mediterranean

1kg large aubergines

1/2 small onion coarsely chopped

2 garlic cloves crushed

juice 1 small lemon

3 tbspns olive oil

salt and freshly ground black pepper

2 tbspns chopped flat leaved parsley

6 black olives to decorate

Preheat the oven to 180 C/3so F/gas 4.

Prick the aubergines with a fork and lay them directly on the oven shelves and roast for about 1 hour until soft and properly cooked.

Turn them round twice during the process.

Wearing oven gloves take the aubergines out of the oven and lay each one over a low naked flame for a 23 minutes turning them as they become charred.

This is messy but does impart that smoky flavour.

You can omit it altogether or do it for a shorter time.

Slit the cooled aubergines open.

Spoon the flesh out into a strainer and squeeze it dry.

Place the flesh in a food processor with the onion garlic and lemon juice and process rapidly. With the machine still running dribble the oil in until a smooth paste is formed.

Adjust the seasoning.

Spread on a serving platter sprinkle parsley on top and pile olives in the middle.

Melitzanosalata in Greece and babe ghanoush in the middle East are deliciously refreshing salads. Ideally the aubergines should be grilled on charcoal in order to give them that unmistakable smoky aroma. Here I have improvised a trick which produces at least some of the smoky flavour in the kitchen.

Serves 4

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