Dishes made with roasted eggplants are a staple across Greece and Turkey. This one comes from Messinia, the remote, sun-drenched region at the southwesternmost tip of Greece. All summer farmers pick skinny Lagada eggplants and fire roast them the same day. Then the eggplants are peeled, crushed, and jarred with a pinch of salt and a smidge of citric acid—that’s it.
The flavor is deep, roasty hinting at charred, a little tart, incredibly smooth. Messinians eat it smeared on fresh vegetables or crackers
, spread on toast, or mixed into a salad with lemon juice, olive oil
, tomatoes, garlic, parsley, and mint.