Name: Melitzanosalata
Yield: Serves 4–6 people
Cuisine: Greek
Ingredients: ½ tsp. freshly ground black pepper; 12 Kalamata olives, to garnish; 1 tsp. sea salt; 2 tbsp. lemon juice; 3-4 medium aubergines; 150 ml extra virgin olive oil; 3 plump cloves of garlic; 3 tbsp finely chopped flat-leaf parsley; 150 g finely chopped spring onions; 3 tbsp. finely chopped coriander

Preparation info

Serves
4–6
people

Difficulty
Easy

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

The aubergine is also known as the ‘eggplant’ from its smaller, plump ivory-skinned cousin grown in Asia. The Mediterranean aubergine is bigger and bulbous, glossy and deep purple, feeling heavy for its size. With a slightly smoky yet bland flavour, its flesh acts like a sponge soaking up the wonderful flavours and ingredients added in recipes. This meze is no exception!