paharo45
Active member
The last time I was in Greece, I fell in love with melitzanasalata—it’s such a delicious and smoky eggplant dip, and I couldn’t get enough of it. I’d love to try making it at home, but here’s the thing: I’ve always struggled with cooking eggplant. It either comes out too bitter, too mushy, or just plain wrong.
I’m hoping someone here has a tried-and-true recipe for melitzanasalata that’s easy to follow. I’m especially curious about the best way to get that signature smoky flavor—do you grill the eggplant, roast it, or something else entirely? Any tips for preparing eggplant without it becoming a disaster would also be much appreciated!
I’m hoping someone here has a tried-and-true recipe for melitzanasalata that’s easy to follow. I’m especially curious about the best way to get that signature smoky flavor—do you grill the eggplant, roast it, or something else entirely? Any tips for preparing eggplant without it becoming a disaster would also be much appreciated!