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.
INGREDIENTS
- 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
