Place the roasted eggplant puree in a mixing bowl and add the finely grated garlic, fresh lemon juice and Greek extra virgin olive oil.
Fold the ingredients together gently rather than blending them completely. The melitzanosalata should retain some natural texture and character.
Add the chopped fresh parsley and season with salt and freshly ground black pepper. Taste and adjust the lemon or olive oil if necessary to achieve a balanced combination of smoky, fresh and savoury flavours.
Warm the pita bread just before serving, either briefly on a hot grill or in the oven, until soft with lightly toasted edges.
Spoon the melitzanosalata onto a shallow serving plate, keeping the presentation natural rather than perfectly smooth.
Finish generously with Greek extra virgin olive oil, fresh parsley and a few capers if desired.
Serve immediately with the warm pita on the side.
Chef’s Tip: Avoid overworking the eggplant. Keeping some natural texture gives the melitzanosalata a more authentic character and allows the roasted flavour of the eggplant to remain at the centre of the dish.
