<meta charset="utf-8">Greece’s answer to Baba Ganoush
Recipe by Chef Tait Miller | From our Greek Summer Feast Masterclass
Melitzanosalata is a smoky, silky aubergine mashed with garlic, lemon, and olive oil. The Charlie Oven takes this humble dip to another level. Roasting the aubergines directly over flame or glowing charcoal gives the flesh a deep smokiness and caramelised sweetness that no gas oven can match. It’s rustic, rich, and perfect with grilled flatbreads.
Ingredients
Serves 6–8 as a starter or mezze
- 8 large aubergines
- 12 cloves garlic, minced
- 60 ml lemon juice
- 120 ml olive oil
- 4 tbsp chopped parsley
- Salt and pepper to taste
How to cook Melitzanosalata in the Charlie Oven
1. Fire setup
Use a generous amount of good quality lump charcoal and build the fire in the middle or back of the charcoal grate to get a hot flame and embers. Preheat your Charlie Oven to 200–220°C (390–430°F). You want strong radiant heat and active flames for this stage.
2. Roast the aubergines
Place the whole aubergines directly on the top rack, above the flames, or nestle them closer to the coals for more charring. Roast for about 30–40 minutes, turning occasionally until the skins are blackened and blistered and the insides feel soft and collapsed.
3. Prepare the dip
Remove the aubergines and let them cool slightly. Slice open and scoop out the flesh into a bowl. Mash gently with a fork and mix in the garlic, lemon juice, olive oil, parsley, salt, and pepper to taste. For a smoother texture, blitz briefly with a stick blender, but it’s delicious left rustic too.
Why cook this in Charlie?
The intense heat and live flame of the Charlie Oven create the perfect conditions for roasting aubergines—charring the skins while steaming the flesh inside. It delivers unbeatable smoky flavour and a rich, silky texture that elevates this dip from simple to sensational.