Greek
Melitzanosalata
Smoky charred eggplant folded with garlic, red wine vinegar, roasted pepper, parsley, and olive oil.
6 servings · 20 minutes prep · 35 minutes cook
Ingredients
Main
- 3 large eggplants
- 2 garlic cloves, grated
- 3 tbsp red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1/2 cup finely chopped parsley
- 1 small roasted red pepper, finely chopped
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
Directions
Method
- Char the eggplants over a gas flame or under the broiler, turning often, until the skins are blackened and the flesh collapses, 25-35 minutes.
- Transfer to a colander and drain for 30 minutes. Peel away the charred skins and chop the flesh by hand.
- Fold the eggplant with the garlic, red wine vinegar, extra-virgin olive oil, parsley, roasted red pepper, kosher salt, and black pepper.
- Rest for 15 minutes, taste for salt and vinegar, and serve at room temperature.
