How to make
Cut the eggplants into slices and salt them. Leave them for half an hour to release the bitterness. Wash and dry them.
Roast the eggplants on baking paper in a baking tray at 390°F (200°C). To have a smoky aroma you can sprinkle them with smoked paprika.
I baked the eggplant slices with the peel. However, you can roast the halves and use the middle meat part.
Take out the eggplant slices and put them in a deep bowl. When cooled, add the chopped parsley, garlic, ground walnuts, salt, olive oil, lemon juice and puree the mixture.
Add the yogurt and mix.
Serve the greek eggplant dip drizzled with little olive oil on top.
The melitzanosalata goes perfectly with lavash, especially whole grain, but you can serve it with breadsticks, crackers or bruschettas.
