5 Reviews

I too made this as a recipe of the month--and I am so glad I did. I increased the garlic slightly and added extra lemon juice (by accident, but I wasn't sorry) and I skipped the parmesan which seemed unnecessary. Also I grilled the eggplant and added the salt to the garlic which I made into a paste and then added to the grilled eggplant. It seems like a lot of changes, but I think I followed the spirit of the recipe and it was quite wonderful.

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Chef Kate May 26, 2005

Really good. Made 1/2 a batch as was had a lot of little 'meze' and didn't want too many leftovers. The instructions are right on. Didn't use the parmesan as it's not traditional to add cheese to melitzanosalata here in Greece. Good accompaniment to our bbq'd pork chop dinner.

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evelyn/athens May 16, 2005

I've loved the eggplant-garlic flavor. I brushed the eggplant slices with olive oil before gilling them and didn't need to add any additional oil to the mixture. It was just perfect without the red pepper. Yet, I added some simply because I love peppers. It was a mistake, which I won't make again. But I will make this paste again. Thanks for the recipe.

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rpmazur October 28, 2015

Truly outstanding! I made it into a spread to use with sandwiches. roasted some red pepper long with the eggplant, too. Blitz all in the Cuisinart, refrigerated to meld flavors and Voila...delicious spread on a hearty bun with salami and more of the red pepper. Made for the Mediterranean event in Cooking Photos.

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Caroline Cooks October 07, 2008

I prepared this recipe after it was selected as a "recipe of the month" in the Greek cooking forum. I reduced the amounts to 1 eggplant to sample the recipe. I made an error & roasted a whole head of garlic & used it all in the recipe. I loved the flavor (even with the extra roasted garlic). I processed this in a chopper & loved the creamy spreadable texture. Excellent taste & a recipe I will use again!!!

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Susie D May 10, 2005
Roasted Eggplant (Aubergine) Spread