In the Thessalonica Greece, the traditional aubergine recipe of melintzanosalata is made differently. The skin of the veg is burnt so that it gets a smoky taste.
In Athens, at Papadakis restaurant, the chef Argiro Barbarigou, makes her own version. My recipe is based on hers.
It can be cooked ahead and kept in the fridge, as it is best eaten at room temperature.
halloumi or mozzarella cheese, thickly grated