Melitzanosalata - Greek Eggplant Salad

Step 1Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Wash and dry the eggplants and place them on a baking sheet. Do not cut or pierce them. Place them in the oven and cook for 45-60 minutes. When done, the eggplants should be soft. An hour of cooking should be enough but if needed, cook for longer.

Step 2Meanwhile, peel and roughly chop the onion and place in a food processor.

Step 3Pulse until finely chopped.

Step 4Pour the olive oil into a bowl. Place the onion into a cheesecloth or fine-mesh sieve. Squeeze out the juices - as much as you can.

Step 5Discard the solids or keep them in the fridge for other uses (e.g. adding to meat stews).

Step 6Mix the olive oil, freshly squeezed onion and lemon juice, mashed garlic and finely chopped parsley.

Step 7When the eggplants are soft, remove from the oven and let them cool down. Cut the eggplants and scoop the flesh into a bowl. Using a fork, mash the eggplant flesh into desired consistency - do not blend.

Step 8Add the oil and herb mixture and stir in well. Season with salt and serve as a side with meat like meat skewers or use as dip for vegetables and any low-carb crackers.