A smoky, light meze in which roasted eggplant is mashed with garlic, olive oil, and lemon. Served with bread and alongside grilled dishes, this classic olive-oil dish highlights the eggplant's unique roasted aroma.
Char the eggplants over a stovetop flame or under the oven broiler until the skins are blackened on all sides and the insides are soft.
Let the charred eggplants drain for a few minutes to release the bitter liquid, then peel the skins and roughly chop the flesh with a knife.
Blend the chopped eggplant with crushed garlic, olive oil, lemon juice, and salt.
Transfer the meze to a serving plate, sprinkle with parsley, and drizzle with a bit more olive oil if desired.
Important: After charring the eggplants, let them drain for a few minutes to release the bitter liquid from charring; this liquid will make the dish bitter. When charring the eggplant, blackening the skin on all sides is the key to the smoky flavor. Vegan and gluten-free.
Chop the roasted eggplant coarsely with a knife instead of processing it; hand-chopped eggplant gives the meze a more distinctive, chunky texture.
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