AUBERGINE DIP (MELITZANOSALATA): INSTRUCTIONS
Roast the aubergines on a charcoal grill or under the oven grill, turning them over until soft and the skin is slightly charred. Cut in half and use a spoon to gently scoop out the flesh into a bowl.
Mash the aubergine with a fork, and add the onion and garlic (optional), mixing well. Next, add the olive oil, vinegar, salt and pepper, and blend until smooth and creamy. Serve with barley rusks and olives.
- 2 aubergines (preferably the white Santorini variety)
- 1 onion, grated
- 1 clove garlic (optional), crushed
- 1 tbsp vinegar (preferably white-wine)
- 40 ml olive oil
- Salt, pepper