Now is the time to cook eggplant. And on an industrial scale. Right now they are at the most interesting price. Another couple of months, and it will be a pain to buy. So seize the moment, if you haven't had time yet. By the way, in none of the recipes I salt eggplants to get rid of bitterness - modern varieties of eggplant are not bitter. The only reason eggplants need to be salted before cooking is so that they absorb less fat later in frying.
Since you're so good with eggplant appetizers, I'm sharing the recipe for another one.
Melidzanosalata 🍆 is a Greek appetizer-dip based on baked eggplant. And classically, they are baked over an open fire - so that the skin is partially charred. Some enthusiasts roast the eggplants over a gas burner and then finish baking them in the oven. I've simplified the recipe for those who don't have a grill or gas stove and suggest baking the eggplants simply in the oven on high heat. Additional garnish components - olives, cheese, herbs and more - are up to your choice and taste. You can add everything at once, choose one thing or limit yourself to adding only flavorful olive oil. Either way, it will be delicious. Oh, and don't forget the delicious bread to go with it all.
Base: eggplant medium 3 pcs. Garlic 3 cloves; red onion small 1 pc; a small bunch of parsley 20 grams; lemon small 1/2 pc; olive oil 60 ml; salt and pepper to taste. Optional feta, olives, walnuts, olive oil, parsley.
Recipe: prick the eggplants with a fork in several places and put them on a baking tray.
If you are making melidzanosalata with roasting eggplants, scorch them over a gas burner and put them on the tray afterwards. Place in a preheated oven to 220 degrees and bake until soft, about 30 minutes. If your oven has convection - great, turn it on. Take baked eggplants out of the oven and cover with foil.
Let stand for 10-15 minutes so the skin comes off easier. Remove the skin, put the eggplants in a bowl and cool completely. Knead the eggplants with a fork. If you want a more uniform texture, beat the mass with a blender - partially or completely. Add chopped onion, garlic, parsley, season with salt and ground black pepper, drizzle with olive oil and 2 tablespoons of lemon juice. If you like lemon flavoring in your appetizers, add some finely grated zest as well. Stir, cover with clingfilm, and place in the refrigerator for an hour to allow the ingredients to exchange flavors. Serve with the toppings of your choice - feta, olives, walnuts, extra olive oil or herbs.