Melitzanosalata - smoky tenderness of eggplant

In Greece, they love simple. Where a few honest ingredients make a dish deeper than it seems at first glance. Melitzanosalata is like a conversation by the sea: a little garlic, a little lemon, good eggplant, and all this - with a drop ofextra virgin olive oil .

In Corfu, this sauce is served as a meze – with homemade pita bread, next to roasted vegetables, or just with bread. It tastes like the end of a hot day – warm, smoky, rich and fresh all at once.

🧄 Ingredients:

• 2 medium eggplants

• 2 cloves of garlic

• 2 tbsp. spoons extra virgin olive oil

• 1 tbsp lemon juice

• 1 tbsp chopped parsley

• Salt and pepper to taste

How to cook:

1. Bake the eggplants in the oven at 200°C for ~45 minutes until the skin is charred.

2. Cool, clean, squeeze out excess liquid.

3. Chop the pulp or mash it with a fork.

4. Add garlic, lemon, EVOO, parsley and carefully combine everything.

5. Let the sauce sit in the refrigerator for at least an hour.

Serve chilled or at room temperature. It's great on bread, with cheese, with vegetables, and even as a spread on sandwiches.

💛 Melitzanosalata is not just an eggplant dip. It is a quiet, thick Greek appetizer that breathes fire, oil, and the tartness of the earth . It soaks up the sun, and you can feel it – from the first spoonful.