Dip

Melitzanosalata

A dish made with deeply roasted eggplant with smoky flavour, lemon, garlic, parsley, and olive oil.

What you’ll need

• eggplants: 900 g
• garlic: 12 g
• lemon juice: 40 ml
• olive oil: 70 ml
• parsley: 20 g
• salt: 6 g
• black pepper: 1 g

How to make it

1. Heat the oven to 230°C/445°F or preheat the broiler. Prick the eggplants in several places and set on a lined tray.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.