Melitzanes Salata (Eggplant Salad)

1. 1

   Put the eggplants in the oven on a moderate heat and back until they are very soft to the touch and the skins begin to wrinkle.

2. 2

   When they have cooled enough to handle them, peel them and remove any seeds.

3. 3

   Pound the onion to a pulp with a pinch of salt and then beat in the flesh of the eggplants with some of the lemon juice (or use a food processor).

4. 4

   You have to work quickly as the eggplant discolours.

5. 5

   Add the tomato, oregano and some black pepper.

6. 6

   Slowly add in the olive oil while the food processor is running and a little more lemon juice until the mixture is thick and creamy.

* Per serving · 4 servings · Values may vary.

No additional tips available.