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Greek · Starter
Constantinople-Style Eggplant Salad
Melitzanosalata in the Polítiko manner: eggplant charred over a flame, then peeled while hot and dropped straight into olive oil, which keeps the flesh pale and lets it drink the oil. Whisked slowly, it turns creamy but not puréed.
- YieldAbout 2 1/2 cups; serves 6 as a meze
- Hands-on32 min
- Total44 min
- Difficulty
Ingredients
- 2large, heavy eggplants, firm, about 1.1 kg total
- 160 mlextra-virgin olive oil, about 2/3 cup
- to tastesalt
- 1 pinchsugar
- 3½ tbsplemon juice, strained
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