This is one of the things we make so often at home, that we don’t have a recipe for it. In Greek it’s called ‘melitzanosalata’ and it’s commonly found at meze-meals (something like tapas, except with Greek food). I suppose you could translate it as ‘aubergine dip’. It’s quick, it’s delicious, it’s easy as can be to make, and it’s a lovely, healthy way to use up those aubergines sitting in your fridge. The recipe that I’ve given is just the variation I used yesterday. You can improvise as much as you want.
- 2-3 aubergines
- some extra-virgin olive oil (as much as you want, but don’t overdo it)
- 1/4 tsp cumin (or add more if you feel like it)
- salt & pepper to taste
- some fat-free Greek yoghurt- I used 2 full tsps (it goes without saying that you can also use full-fat Greek yoghurt or indeed none at all. Quantities according to taste)
- Grill the aubergines or just roast them in a very hot oven, having ‘stabbed’ them a couple of times with a fork
- Once they’re done (you’ll know because they’ll be soft when touching, and a fork will easily go through them) let them cool
- Peel them & then either chop them in small pieces with a fork & knife, or alternatively use the blender or food processor to liquidify. Try not to mush them up too much, you want this to be a bit chunky and not completely creamy. But again, go according to taste
- To the mashed-up aubergines add some cumin, olive oil, salt and pepper and the yoghurt
- That’s it! Eat with toasted bread, paprika and some lemon (if you want)
You can add some chopped walnuts if you want. You can also add some minced garlic or finely chopped onion- in fact, garlic is a very common addition to this dip. The other thing we often do is eat this alongside beef which has been cooked in a tomato sauce. It makes a delicious alternative to mashed potatoes, and I suppose it can be seen as a light, easy version of the Turkish dish hunkar begendi.