Eggplant Salad

This eggplant (aubergine) salad is an amazing taste of Greece with an added twist.

Ingredients for aubergine dip:

half a kilogramme of Eggplants (aubergines)
1 cup (250ml) extra virgin olive oil
The juice of one large lemon
2 tablespoons of greek yogurt
3 cloves garlic
salt and pepper

 

This dish is best served cold with some chopped vegetable pieces, breadsticks or even french fries to dip into it.

 

To make the dish, prick the aubergines all over and then bake them whole in a low oven untill well charred all over.

Skin the aubergines and mash with finely chopped garlic, some salt and pepper. Now allow the mixture to cool in the refridgerator for at least an hour.

Once cold, add lemon juice and then slowly stir in the oil in small quantities. Finally for the twist, stir in the yogurt and return the finished dip to the refridgerator.

This smoky sensuous dip will keep for at least thee days.

 

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