John Myers
Ingredients for 6 servings:
- 4 eggplant(s)
- 8 tbsp olive oil
- 4 cloves garlic
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Melinsana Salata
Preheat the oven to 200°C. Wash the eggplants and remove the stems. Prick the eggplants with a fork to prevent them from bursting in the oven. Place the eggplants on a baking sheet lined with baking paper and cook in the oven for about 30 minutes. Peel the eggplants (if they’re still too hot, let them cool briefly. But be careful not to wait too long, as they’re easier to peel while still warm). Place the flesh in a sieve and finely chop with a knife. Season with salt and wait a while to allow the bitter substances to escape and drain away. Peel the garlic and press it into a bowl. You can use more or less garlic if you like. Add the flesh and olive oil and mix with a pinch of pepper to form a cream. Add more salt if desired. Tastes great as a spread on bread or as a grilled side dish with baguette and/or meat. Tip: a sign that the eggplants are cooked is that the skin becomes wrinkled and they start to smell delicious.
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