Melitzanosalata

Ingredients

• 2 large eggplants
• 1 garlic clove, crushed
• ½ red onion, finely chopped
• 1 small green pepper, finely chopped
• 60 ml (¼ cup) olive oil
• 1 tbsp red wine vinegar
• Parsley, salt and pepper

Method

1. Prick the eggplants and roast them over a gas flame or under a hot grill, turning, until black and collapsed, about 30 to 40 minutes.
2. When cool, peel off the skin and let the flesh drain in a sieve for 10 minutes.
3. Chop the flesh finely by hand (a blender makes it bitter).
4. Mix with the remaining ingredients and season.

Tip. Charring over a flame gives the smoky flavour. The oven works, but it is milder.