Having different kind of sauces where you can dip your bread is one of the main characteristics of the Greek cuisine.
It’s something that defines what we call “meze” where you place a lot of small plates in the middle of the table and people can eat small portions from everywhere.
What I wanted to try and make was the eggplant salad or in Greek “Melitzanosalata” which is one of the most famous sauces you can find in the local taverns. I just happened to remember it couple of days ago when I was talking with a friend during lunch break.
One thing that i noticed was the different variations that exist in Greece for that and clearly is something that you can experiment on as it seems that everyone is doing something different in every city in Greece.
Additional to that I have to say that I am never good on putting down the exact quantities of the ingredients each time and the quantities I put over here are just an indication. However, with this one I have to say that you will need quite a few Eggplants if you are going to make a dip for several people as 2 was barely enough for me.
INGREDIENTS
- 4-5 Eggplants
- 1/2 of onion smashed
- 1- 1.5 lemon juice
- Salt,Pepper
- Parsley
METHOD
Put the eggplants on the grill until they become brown from all sides. Remove the skin and put the flesh on a blender. Add onions, lemon juice, salt and pepper and parsley. Mix them good until they become one and serve.
