Melitzanosalata - Smoky Flavor?

[paharo45]

I’ve had melitzanosalata a few times where it had this amazing smoky flavor—and I can’t stop thinking about it! But not every version I’ve tried has that same depth. I’m wondering how that smoky taste is achieved? Is it something in the ingredients, or does it come from how the eggplant is cooked?

I’ve tried roasting eggplant in the oven for my version, but it never quite has that same smokiness. I don’t have a grill, but I do have a gas stove and a broiler. Can those methods work to get a similar effect?

Also, do you season it differently if you want that kind of flavor to stand out? I’ve heard of people using smoked paprika or even liquid smoke, but I’d love to keep it as traditional as possible.

Any tips, techniques, or recipes would be really appreciated! I’d love to make a truly smoky melitzanosalata at home.

 

[k_tsoukalas]

Absolutely love smoky melitzanosalata too, when it’s done right, it’s unforgettable! The key to that deep, smoky flavor is definitely in how the eggplant is cooked. Traditional versions usually involve charring the eggplant directly over an open flame. Since you have a gas stove, that’s your best bet! Just place the whole eggplant right on the burner (use tongs to turn it carefully), and roast it until the skin is completely blackened and the inside collapses. Then let it cool, peel off the skin, and mash the soft interior. A broiler can also work—poke a few holes in the eggplant and place it very close to the broiler flame, turning occasionally.

Season simply with olive oil, lemon juice, garlic, and salt. If you want to amplify the smokiness while keeping it traditional, avoid liquid smoke—maybe try a touch of smoked salt instead. Let the charred flavor shine!