Melitzanosalata

Method

Prick the aubergines several times with a fork and char them directly over a gas flame or under a hot grill, turning frequently until the skin is completely blackened and the flesh is tender, about 15-20 minutes. Leave to cool slightly, then peel away the charred skin under cool running water and discard any bitter juices. Place the soft aubergine flesh in a colander and press gently to remove excess moisture. Combine the aubergine, crushed garlic, lemon juice, and salt in a food processor and blend until you achieve a slightly chunky, creamy texture rather than a smooth puree. While blending, slowly drizzle in the olive oil until well incorporated. Season with black pepper and taste, adjusting lemon juice and salt as needed. Transfer to a serving bowl, drizzle with additional olive oil, scatter with fresh parsley and olives, and serve at room temperature with warm pitta bread or crudites.