Athonite Eggplant Dip

A smoky dish that can be served as a salad or meze

Chef: Stella Spanou


Poke a few holes in the eggplants using a fork and grill over coals or an open gas flame until the skins are charred and the flesh soft. Set aside in a deep dish to drain excess juices and cool. Drain off the juices, peel, dice finely and drizzle with lemon juice so the flesh doesn’t darken.

Roast the peppers, peel and dice finely, adding to the eggplant.

Finely chop the parsley and garlic and add to the mixture, seasoning with olive oil, vinegar, oregano and salt to taste.

You can serve this as a chunky salad or puree the ingredients with a fork and serve as a dip.


  • 2 large dark-purple eggplants
  • 2 red bell peppers
  • 2 green bell peppers
  • 2 cloves garlic
  • 1/4 bunch parsley
  • Vinegar, lemon juice
  • 1/2 cup olive oil
  • Dry oregano, salt to taste

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