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Who doesn’t love Greek food? It’s simple, full of delicious flavours and as healthy as Mediterranean diet gets. Today we bring you our take on melitzanosalata, the delicious aubergine dip that can and will cheer up your dinners. It’s ridiculously easy to prepare, honestly, we don’t know if this counts as a recipe!
You will need:
3 aubergines
A small red onion, roughly chopped
One clove garlic, crushed
75 ml extra virgin olive oil
4 tablespoons lemon juice
Sea salt
A handful of fresh parsley, chopped
Preheat the oven to 2001. Bake the aubergines whole. Just use a fork to make some wholes on them, place on a tray and bake for about 1 hour. Then, let them cool a little bit, peel them and dice the pulp.
In a big bowl, place the diced pulp, the chopped onion, the crushed garlic, the lemon juice and the fresh parsley. Add sea salt and pepper to taste and blend while adding the olive oil gradually on a steady stream. Let the mix cool down.
If you want to go all green, prepare some crudités (carrots, celery or cucumber) to dip in. We love our carbs, so we usually eat this melitzanosalata with warm, indulging oh so very delicious pita bread.
This recipe is a fun way to include vegetables in your daily menu and still feel that you are cheating. Prepare it with time and let it rest in the fridge for a while to help the flavours combine. What about a Greek inspire picnic? It’s the season!


  1. Pingback: Jesouvlaki | The slow pace

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