Melitzanosalata (Aubergine Dip)

Ingredients

• 12 large aubergines
• 22 cloves garlic (minced)
• 3Juice of 1 lemon
• 43 tbsp extra-virgin olive oil
• 52 tbsp fresh parsley (chopped)
• 6Salt and pepper
• 7Pinch of smoked paprika

Instructions

1. 1Char aubergines directly over a gas flame or under a very hot grill, turning regularly, until completely blackened on the outside and collapsed (20–30 minutes).
2. 2Place in a bowl, cover with clingfilm and leave to cool.
3. 3Peel off all the charred skin; squeeze out excess juice from the flesh.
4. 4Chop the flesh finely (or pulse briefly in a processor — keep some texture).
5. 5Mix with garlic, lemon juice, olive oil and parsley. Season generously. Drizzle with olive oil and a pinch of paprika. Serve with warm bread.