1 big eggplant
1/4 cup of Extra Virgin Olive Oil
1/4 cup Red Wine Vinegar
1 teaspoon of dry garlic ( or 1 grated fresh one )
1 teaspoon of salt
I teaspoon of ground pepper
Add more of the spices according to your taste.
Preheat oven to 400°F.
Using a knife or a fork and give a few pricks to the eggplants on each side.
Place the eggplant in a pan and roast it until it starts to cave in and its skin starts to harden. It usually takes about 1 hour depending on the size of the eggplant. The flesh of the eggplant needs to become quite soft.
Place eggplant on a cooling rack and let it cool down until it reaches room temperature.
Halve the eggplant and scoop the insides/flesh with a spoon.
Add the flesh of the eggplant in a food processor along with the remaining ingredients and blend until smooth.
Serve with some pita chips, bread on the side or use it as a sauce / dressing in your sandwiches. Can be kept in the fridge for up to 4 days. Melitzanosalata is a vegan and gluten free recipe!