Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Pierce the eggplants with a fork a few times, then place them on the prepared sheet. Roast for 45–50 minutes until the skin is charred and the flesh is very soft.

Once the eggplants are done roasting, remove them from the oven and allow them to cool slightly. This will make handling easier and help retain the juice inside the eggplants, adding depth to the dip’s flavour.

Slice each eggplant open and use a spoon to scoop out the soft flesh, discarding the skin. Place the eggplant flesh into a large bowl, and if it seems watery, drain some excess liquid to achieve a thicker consistency in the final dip.

Add the minced garlic to the eggplant flesh in the bowl. Garlic’s strength can vary, so start with two cloves and adjust according to your preference.

Pour in the lemon juice and red wine vinegar, stirring well to combine. These ingredients provide the signature tangy flavour in Melitzanosalata, balancing the eggplant’s natural sweetness.

Slowly drizzle the olive oil into the mixture while stirring, ensuring it emulsifies into the dip. This gradual addition of oil creates a smooth and creamy texture and enhances the flavour.

Season the dip with salt and freshly ground black pepper to taste, then add the chopped parsley for a fresh, herbal note. Mix well, adjusting any seasoning as needed.

Transfer the Melitzanosalata to a serving bowl and garnish with a sprinkle of pomegranate seeds or crumbled feta if desired. Serve the dip with warm pita bread, crusty bread, or fresh vegetables for dipping. Enjoy the smoky, creamy flavours of this traditional Greek dip as a perfect start to any Mediterranean meal.