Caviar d'aubergine fumé (Melitzanosalata)

Pierce each eggplant a few times with a fork, then set directly over a gas flame, on a very hot charcoal grill, or under an oven broiler on high (about 240°C/465°F), turning often. Let the skin blacken and blister all over until the eggplants collapse and feel completely soft inside — this smoky char is what gives melitzanosalata its flavor, so do not rush it.

• 2 large (about 900 g) eggplants

✅ C'est prêt quand : the skin is charred black all over and the eggplant feels totally soft and collapsed when pressed

Let the charred eggplants cool for a few minutes, then split them open and scoop the soft flesh into a colander or sieve, leaving the blackened skin behind. Let it drain for 15 minutes, pressing gently now and then, so the bitter, watery juices run off instead of making the dip runny.

• 2 large (about 900 g) eggplant flesh (from step 1)

✅ C'est prêt quand : little to no liquid is left dripping and the flesh looks thick and glossy

Chop the drained eggplant flesh roughly, then mash it with a fork or potato masher on a cutting board or in a bowl until mostly smooth with a little texture left. Stir in the crushed garlic and the salt while the flesh is still warm, so the garlic flavor spreads through.

• 2 cloves garlic
• 1/2 tsp salt

✅ C'est prêt quand : the mixture is mostly smooth with small flecks of eggplant and the garlic is evenly worked in

Add the olive oil in a thin stream, stirring constantly, followed by the lemon juice and vinegar, a little at a time, the way you would build a mayonnaise. This slow whisking is what turns the mashed eggplant creamy instead of oily or watery.

• 60 ml olive oil
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar

✅ C'est prêt quand : the dip looks pale, creamy and emulsified, not greasy or split

Fold in the grated onion and chopped parsley, then season with the black pepper and extra salt or lemon juice to taste. The onion should be barely noticeable, just adding a sharp background note.

• 30 g onion or shallot
• 1 tbsp parsley
• 1 pinch black pepper

✅ C'est prêt quand : the dip tastes balanced between smoky, garlicky, tangy and salty

Cover and chill the dip for at least 30 minutes so the flavors settle and come together. Serve at room temperature or lightly chilled, drizzled with a little extra olive oil and a scattering of parsley, with warm bread or vegetables for dipping.

• to finish extra olive oil
• to serve extra parsley

✅ C'est prêt quand : the dip has chilled and the flavors have melded