Greek Aubergine Dip (Melitzanosalata) from Ian W

This is my adaptation of an internet recipe…. worked well in the last couple of weeks on Kalymnos! Ian W

Ingredients

1 large aubergine c100g Greek yoghurt

1 medium-sized clove of garlic c1 tablespoonfuls extra virgin olive oil

squeeze of lemon salt to taste

Preparation

Chop garlic glove(s) into slivers, make slits in the aubergine and insert fully so that the skin closes around the garlic.

Either cook directly on the gas/electric ring– turning the aubergine as each part in contact with heat begins to char – can be a bit messy but you get the burned result which you need for flavour

OR bake whole in a very hot oven for approximately 1 hour until the skin is burned and cracks if you tap it with your fingers.

Whichever route it is important to be burned because that gives a special smoky taste to the dip.

Allow to cool a bit, remove the burnt skin and then chop/mash the flesh with a fork (don’t use a blender as gets too smooth). If parts remain ‘uncooked’ then fry the whole mashed fruit in a little olive oil to soften thoroughly.

Allow to cool and then add Greek yoghurt, lemon juice and olive oil to taste.

Best if you let the flavours meld for a couple of hours in the fridge.

Serve with olives, and warm pitta bread

Recipe can be scaled up depending on your aubergine crop!