Melitzanosalata (Eggplant Salad)

Preheat the broiler or prepare a hot grill. Prick the Large Eggplant all over with a fork, then roast directly under the broiler or over the grill, turning occasionally, until the skin is deeply charred and the flesh has collapsed (about 30–40 minutes).

Transfer the charred eggplant to a bowl and cover with plastic wrap for 10–15 minutes to steam—this makes the skin easier to remove. When cool enough to handle, peel off and discard the skin and stem, then scoop the soft flesh into a colander to drain for a few minutes.

Roughly chop or mash the drained eggplant flesh into a bowl. Finely mince one or two cloves of Garlic and add to the bowl.

Stir in the juice of one Lemon and about 1 tablespoon of Red Wine Vinegar to introduce brightness and acidity.

Slowly whisk in about 3 tablespoons of Extra-Virgin Olive Oil until the mixture is glossy and slightly emulsified; adjust the amount for your preferred texture.

Finely chop a small handful of Flat-Leaf Parsley and fold it into the salad for freshness and color.

Season the melitzanosalata with Kosher Salt and freshly ground Black Pepper to taste, then adjust lemon, vinegar, or oil as needed to balance flavor.

Transfer to a serving dish and let rest for 15–30 minutes to let the flavors meld, or chill and serve cold or at room temperature with warm pita, crusty bread, or as part of a meze spread.