Melintzanosalata - Aubergine Dip  
  • 1 aubergine
  • 1 medium onion
  • 2-3 cloves of garlic, crushed
  • 2 tbsp olive oil
  • vinegar
  • salt & pepper
  • freshly chopped parsley

  1. Place the aubergine on a baking tray and grill for approximately 20 minutes until the skin is black and wrinkled and the aubergine feels soft when squeezed.
  2. Allow to cool then remove the skin.
  3. Place the aubergine in a bowl and mash into a puree.
  4. Add the onions and garlic and mix well.
  5. Add the salt, pepper, oil and a little vinegar to taste.
  6. Finally add the parsley.
  7. Serve with pitta bread.