We never tire of saying how much we love aubergines at Spice Mountain! This lovely Greek salad/dip really makes the most of aubergine, roasted until charred and soft, then combined with seasoning and spices to make a delicious dish. We’ve added the Spice Mountain touch in this recipe, with Smoked Garlic flakes, Urfa chilli and our wonderful Lemon Pyramid salt all starring.
Melitzanosalata is best enjoyed as part of a mezze, along with Hummus, a Greek salad and plenty of warm pitta bread. This is perfect al fresco lunch for a summertime Saturday.
01.
Ingredients
2 Aubergines
2tsp Smoked Garlic granules
2tbs Extra Virgin Olive Oil
1tbs Lemon Juice
1tsp Lemon Pyramid Salt
1tsp Urfa chilli flakes
02.
Method
Heat the oven to 180C. Place the aubergines on a baking sheet, and prick them a few times with a fork. Roast the aubergines for 50-60 minutes, turning every so often, until they are charred and soft.
Let the aubergines cool enough to handle safely, then peel the skin from them – or you can slice the aubergine in half, then remove the flesh with a spoon. Roughly chop the flesh, and place it in a colander to drain for 15 minutes
In a large bowl, gently mash the aubergine with a fork. Add all the other ingredients, and stir well to get everything thoroughly combined. Serve the melitzanosalata drizzled with olive oil, and topped with olives and a sprinkle of flatleaf parsley.
