Irini’s Greek Aubergine Dip

Irini’s Greek Aubergine Dip

Serves 4-6

Vegetarian or Plant Based / Dairy Free / Gluten Free

There are many different versions of the famous Greek “melintzanosalata”. Some like to serve it plain, with olive oil and garlic, while others prefer to add various fresh ingredients and condiments. This is our personal favourite, based on a family recipe, handed down by dear Irini, a beloved lady from Crete who is an extraordinarily talented cook. A cross between a chunky dip and a creamy salad, bursting with freshness, flavour and texture, each mouthful of this concoction will be reminiscent of a Mediterranean holiday meal.

Ingredients

4 large aubergines

100g cucumber, peeled & finely chopped

100g red bell pepper, finely chopped

100g carrot, peeled & finely chopped

100g shallots, peeled & finely chopped

3tbsp parsley, finely chopped

3tbsp breadcrumbs 

200g light mayonnaise of choice 

1tbsp olive oil

1tbsp vinegar

1tsp Worcestershire sauce

1tsp sugar

1tsp salt

1/2tsp pepper

Fresh pita bread to serve

Method

Preheat the oven to 200C.

Place the aubergines on a lined baking tray and roast for one hour, turning half way.

Meanwhile, prepare all the veggies and set them aside.

When the aubergines are cool enough to handle, slice them in half and, using a spoon, scrape all the flesh off the skin. Discard the skins and place the pulp into a colander over a bowl. Using a masher, squeeze as much liquid out as you can. Leaving the pulp in the colander over the bowl, allow it to cool and drain in the fridge for a minimum of 1 hour (preferably for a few hours or even over night).

In a medium bowl, mix the drained pulp, chopped veggies and all remaining ingredients, till well combined.

Serve with warm pita bread, fresh bread, or as a side to any meal.

Enjoy!

Notes

This dip will keep in the fridge in an airtight container for up to a week. The flavours will actually intensify if left over night.