The Real Melitzanosalata

• 2 large eggplants
• 2 garlic cloves, roughly chopped
• 4 tablespoons flat leaf parsley, chopped
• 1 small onion, grated
• 1/2 red pepper, seeded and chopped
• 1 large ripe tomatoes, finely chopped
• 2 small fresh red chilies, seeded
• 3/4 cup soft white breadcrumb
• 1/3 cup lemon juice, freshly squeezed
• 1/2 cup good quality olive oil
• black olives, for garnish

1. Preheat the oven to 350u0b0F.
2. Prick both the eggplants with a fork a few times and bake on a baking tray for 1 hour.
3. Remove the skin, then roughly chop the flesh and place in a colander or sieve to drain any excess moisture.
4. Place the eggplant, garlic, parsley, onion, red pepper, tomato, chili, breadcrumbs, and salt and pepper to taste, in a food processor bowl and process until combined but still a little bit coarse.
5. With the motor running, add the lemon juice and olive oil alternately, in a steady stream, as if making mayo. The mixture will thicken.
6. Transfer to a large bowl, cover and refrigerate for 3 hours to firm the mixture and allow the flavors to infuse.
7. To serve spread on a large shallow serving platter, drizzle with 1-2 tablespoons olive oil and garnish with black olives.

eggplants, garlic, flat leaf parsley, onion, red pepper, tomatoes, red chilies, soft white breadcrumb, lemon juice, olive oil, black olives

Taken from www.food.com/recipe/the-real-melitzanosalata-503485 (may not work)