The Real Melitzanosalata

• large eggplants↗2
• garlic cloves, roughly chopped↗2
• tablespoons flat leaf parsley, chopped↗4
• small onion, grated↗1
• red pepper, seeded and chopped↗1⁄2
• large ripe tomatoes, finely chopped↗1
• small fresh red chilies, seeded↗2
• cup soft white breadcrumb↗3⁄4
• cup lemon juice, freshly squeezed↗1⁄3
• cup good quality olive oil↗1⁄2
• black olives, for garnish↗

Step-by-step instructions

1. 1

   Preheat the oven to 350°F.

2. 2

   Prick both the eggplants with a fork a few times and bake on a baking tray for 1 hour.

3. 3

   Remove the skin, then roughly chop the flesh and place in a colander or sieve to drain any excess moisture.

4. 4

   Place the eggplant, garlic, parsley, onion, red pepper, tomato, chili, breadcrumbs, and salt and pepper to taste, in a food processor bowl and process until combined but still a little bit coarse.

5. 5

   With the motor running, add the lemon juice and olive oil alternately, in a steady stream, as if making mayo. The mixture will thicken.

6. 6

   Transfer to a large bowl, cover and refrigerate for 3 hours to firm the mixture and allow the flavors to infuse.

7. 7

   To serve spread on a large shallow serving platter, drizzle with 1-2 tablespoons olive oil and garnish with black olives.