Melitzanosalata - Traditional Greek Aubergine Salad
Melitzanosalata, the traditional Greek aubergine salad, is a mouth-watering summer dip. Greece is a unique culinary paradise and melitzanosalata is very popular in Greece! Its aromas and flavours evoke pleasant images and memories of long hot summers in Greece and a yearning for a quintessential Greek summer dish.
Clean the aubergines and pepper. Pierce each aubergine with a knife in the middle.
Position a baking tray in the lower third of the oven (just below the center) and pour in enough water to come halfway up the sides. Place the aubergines directly on an oven rack and adjust the oven rack to the middle position. Bake for 40'.
After baking for 30' in the preheated oven, open the oven door and place the green chili pepper on the baking rack. Bake for the remaining 10'.
Open an oven bag and slowly add the vegetables. Close the bag and allow them to cool enough for you to handle them. You can wear gloves to make handling the hot vegetables easier.
Peel the vegetables and deseed the aubergines. Place the aubergines onto a cutting board and finely chop their flesh. Put the chopped flesh in a medium bowl.
Place the pepper onto the cutting board and finely chop its flesh. Add it to the bowl. Stir in the parsley, garlic, olive oil, salt, and vinegar until fully incorporated.
Serve melitzanosalata in the shape of an aubergine adding a stem on top
or with some halved cherry tomatoes and a garnish of chopped parsley.
I have used graffiti aubergines (Sicilian) but you can use any type you prefer.
Melitzanosalata will stay fresh for 5 days when stored in a sealed glass container in the refrigerator.