I have always called the eggplant (aubergine) my "sexy" fruit. There is something about it's beautiful deep purple..... smooth skin that I just love to touch. As a greek dip I could eat a whole bowl full at one sitting.....
When we attend various greek parties there is always (the holy trinity) of greek meze dips..... Tzatzki, Tarama and Melitzanosalata. Yes another greek mouthful to pronounce! Now that they are in season which = cheap, have a go at making this yummy dip.
2 large eggplants
1 or 2 garlic cloves depending on size (minced)
2 tbs red wine vinegar
1/3 to 1/2 cup olive oil
s & p
Preheat oven to 180 degrees fan-forced
Place the eggplants on a tray lined with some baking paper. Prick them all over with a fork and lightly brush with olive oil. Bake for about 45 minutes to an hour. When browned and cooked (they will look slightly deflated) that's probably the best way to describe them, take out of the oven and allow to cool. Cut open and scrape out seeds. Place the remainder of the flesh in a colander and allow to drain for 1/2 an hour. You will notice quite a bit of juice will come out.
Then place in a blender or use your stick blender with the remaining ingredients. Whizz and serve with extra chopped parsley, a small drizzle of olive oil and crusty bread.
Place the eggplants on a tray lined with some baking paper. Prick or stab with a fork, particularly if you have some annoying thing happening in your life and then lightly brush with olive oil.
When cooked cut in half and scrape out gooey seeds. Place remaining flesh in a colander to strain.