How to make
Begin by preparing the eggplants. Slice them into rounds and sprinkle them with salt. Let them sit for about 30 minutes so they release their natural bitterness. After that, rinse the slices thoroughly under cold water and pat them dry with paper towels.
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper and arrange the eggplant slices in a single layer.
Roast the eggplants until they become soft and lightly browned. Traditionally, eggplants for melitzanosalata are roasted until slightly charred because the smoky flavor gives the dip its authentic Mediterranean character.
If you prefer a stronger smoky taste, allow the eggplant slices to roast a little longer until the edges darken slightly. Alternatively, a small amount of smoked paprika can be added later for extra aroma.
You may also roast the eggplants cut in halves instead of slices and then scoop out the soft inner flesh, which creates an even creamier texture.
Once the eggplants are roasted, transfer them to a deep bowl and allow them to cool slightly.
Add the chopped parsley, crushed garlic, ground walnuts, salt, olive oil and lemon juice.
Using a blender or food processor, blend the mixture until it becomes smooth and creamy.
After the mixture reaches a smooth consistency, add the Greek yogurt and mix again gently until fully incorporated. The yogurt gives the dip a rich and slightly tangy flavor while making the texture lighter and creamier.
Transfer the melitzanosalata to a serving dish and drizzle a little extra olive oil over the top before serving.
Melitzanosalata pairs perfectly with lavash bread, especially whole grain varieties, but it can also be served with grissini, crackers or toasted bruschetta.
