The Real Melitzanosalata

Well, I'm sure there are lots of authentic versions of this wonderful dip. But this is my family's favorite. I like it because, unlike the other recipes found on the web, this one uses soft, fresh breadcrumbs, just like Taramosalata. This gives the dip a great texture and mouthfeel. We often serve these side by side on an appetizer tray with pita chips and toasted baguette slices.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 2  large eggplants
• 2  garlic cloves, roughly chopped
• 4  tablespoons flat leaf parsley, chopped
• 1  small onion, grated
• 1⁄2  red pepper, seeded and chopped
• 1  large  ripe tomatoes, finely chopped
• 2  small  fresh red chilies, seeded
• 3⁄4 cup  soft  white breadcrumb
• 1⁄3 cup lemon juice, freshly squeezed
• 1⁄2 cup  good quality olive oil
•  black olives, for garnish

Directions

1. Preheat the oven to 350°F.
2. Prick both the eggplants with a fork a few times and bake on a baking tray for 1 hour.
3. Remove the skin, then roughly chop the flesh and place in a colander or sieve to drain any excess moisture.
4. Place the eggplant, garlic, parsley, onion, red pepper, tomato, chili, breadcrumbs, and salt and pepper to taste, in a food processor bowl and process until combined but still a little bit coarse.
5. With the motor running, add the lemon juice and olive oil alternately, in a steady stream, as if making mayo. The mixture will thicken.
6. Transfer to a large bowl, cover and refrigerate for 3 hours to firm the mixture and allow the flavors to infuse.
7. To serve spread on a large shallow serving platter, drizzle with 1-2 tablespoons olive oil and garnish with black olives.