Smoky Charred Aubergine Melitzanosalata

⏱ 45 min · Serves 4

Aubergines blistered black over open flame until their flesh collapses into sweet, smoky cream, then forked (never blitzed) with garlic, lemon and grassy olive oil. Scoop it up with warm pita and you're on a Greek terrace.

Per serving: 168 kcal · 2.6g protein · 11.5g carbs · 13.2g fat

Ingredients

• 2 large aubergines (about 900g total)
• 2 garlic cloves, finely grated
• 3 tbsp extra virgin olive oil, plus more to serve
• 2 tbsp red wine vinegar
• Juice of 1/2 lemon
• 1 small shallot, very finely diced
• 2 tbsp flat-leaf parsley, chopped
• 1 tbsp dill, chopped
• 1 tsp dried oregano
• Sea salt and black pepper
• Optional: 1 tbsp capers, rinsed; 8 kalamata olives to serve
• Warm pita or crusty bread, to serve

Method

1. Char the aubergines directly over a gas flame (or on a very hot barbecue, or under a fierce grill), turning with tongs every few minutes, 15-20 minutes, until the skin is blackened all over and the flesh has fully collapsed.
2. Transfer to a bowl, cover with a plate and steam for 10 minutes — this loosens the skin and deepens the smoke.
3. Peel away and discard all the blackened skin. Sit the flesh in a sieve for 10 minutes to drain off bitter juices, then chop roughly on a board.
4. Soak the diced shallot in the vinegar for 5 minutes to soften its bite.
5. In a bowl, mash the aubergine with a fork into a rough, stringy paste — do not use a blender or it turns gluey.
6. Beat in the garlic, olive oil, lemon juice, oregano and the shallot with its vinegar. Fold through the parsley, dill and capers if using.
7. Season generously with salt and pepper, taste and add more lemon if it needs lift. Rest 15 minutes for the flavours to settle.
8. Spread on a plate, swirl the surface, pour over more olive oil, scatter olives and extra herbs, and serve with warm pita.