This recipe is closer to a Greek Melitzanosalata especially if we add some crumbled Feta to it ( optional ) ; it does not contain tahini but could be added if really preferred but i opt to skip it 🙂
We need : healthy / ripe eggplants , French shallots ( or red onion ) , roasted red peppers ( well drained of brine and diced ) , 1-2 cloves of garlic ( shredded ) , juice from 1/2 or so lemon ( to taste ) , ripe tomato ( peeled and deseeded , small dice ) , scallions or chives all diced ( if using garlic chives skip the fresh garlic cloves ) , apple cider or red wine vinegar , olive oil , s/p and some crumbles of Feta cheese ( totally optional ) .
Get the oven heated up to 450 and poke slits in the eggplants with a sharp knife ( keep the slits on top of eggplants so they don’t drip juice in the oven ) ; roast the eggplants until very very soft to touch ; let cool when out of the oven and open them up with a knife cut , scoop out the “meat” of it with a wooden spoon into a strainer ; let drip juices and cool off over the top of a bowl in the strainer ; move to a dry larger bowl and add first the lemon juice , a touch of vinegar and pinches of salt and pepper ; start dripping slowly olive oil as if for a mayo while fast mixing and kind of smashing it all with the wooden spoon ( or a plastic spoon / avoid metal ) , add enough oil to get a nice sheen on the mixture ; add chopped roasted pepper ( pat it with some paper towel to dry off juices ) , diced tomato , diced shallots , chopped scallions or chives ; taste and add more seasonings to your taste ; add a little crumbled up piece of Feta cheese if you would like it ( optional ) .
Serve it as a spread , salad or dip with crostinis , pitas , flatbreads etc. for a nice appetizer 🙂