Melitzanosalata from Mount Athos

Wash the eggplants, wipe them dry and cut off the stem.

Place them as they are in a baking tray and after you poke the top with a knife bake at 200°C using the top and bottom radiant elements or at 180°C using the fan for 50-60 minutes until their flesh gets tender. 

When you remove them from the oven set them aside to cool for about 1 hour covered with a bag and then peel off the skin, which comes off easily.

Using your hand, break them apart vertically in coarse string-like pieces and place them in a container or tupperware.

Add the rest of the ingredients and mix well by hand to distribute evenly.

Place the container in the fridge for 2-3 hours to chill.

It is ready to serve and it is a unique summer meze and not only.