I found beautiful eggplants or melitzanes at the market the other day and decided to make my own Melitzana Salata. In other cultures, it’s called baba gahnoosh. While you’re grilling hamburgers or chicken this weekend, throw 3 eggplants on the grill. Prick each one a few times with a fork. Turn often until they’re very soft. It’s ok if they get burned a bit on the outside.
When cool enough to handle, scoop out the inside pulp and add:
2 TBL freshed chopped parsley
1/4 c. olive oil
3 cloves of minced garlic
a squirt of lemon juice so the eggplant pulp doesn’t darken
salt to taste
Stir vigorously Chill and you’ve got a wonderful eggplant dip to go with anything you take off the grill. And if you can say Melitzana Salata to your guests, they will be impressed!