Melitzanosalata, Greek-style eggplant salad

Ingredients

• 2 large eggplants (1.2 kg)
• 1 large red pepper (180 g)
• 1 small onion (100 g)
• 4 garlic cloves
• 15 g fresh parsley
• 2 teaspoons malt vinegar
• 1/2 lemon
• 1/2 teaspoon dried oregano
• 2 tablespoons ground walnuts
• 2 tablespoons feta cheese
• 1 teaspoon salt
• 1/4 teaspoon chilli flakes
• 100 ml oil

Preparation

1. Preheat the oven to 220°C. Put the eggplants and pepper on a baking tray and roast for 45 minutes, turning them once halfway through. Take the pepper out after 30 minutes, when the skin is blackened and the flesh is soft. 2. Leave the vegetables to cool for 20 minutes, then peel them. Finely chop the eggplants and dice the pepper. 3. Finely chop the onion and parsley, crush the garlic and put them in a large bowl with the eggplants and pepper. Add 2 teaspoons malt vinegar, the juice of 1/2 lemon, oregano, ground walnuts, feta, 1 teaspoon salt and 1/4 teaspoon chilli flakes. Gradually mix in 100 ml oil until the salad comes together. 4. Cover the bowl and refrigerate the salad for 30 minutes.