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Santorinian eggplant salad dip — greek-recipe-com
Santorinian eggplant salad dip

Santorinian eggplant salad dip

Santorinian eggplant salad dip

Directions

  1. Place the eggplants in a thin pan and bake them in the grill or in kitchen’s fire.
  2. When they are baked on all sides and have started smelling like burned remove from heat and cool them.
  3. When they cool remove the outer skin and the burned surface. Remove most of the seeds and cut the eggplants in thin pieces.
  4. Place in a deep bowl and mix with the onion and the garlic. Season with salt and pepper.
  5. Then start to stir the mixture and gradually add the vinegar and the oil. The mixture should be slightly thick in texture.
  6. Preserve in fridge for 1-2 hours and then serve.

The exact portion of vinegar and oil depends on the size of the eggplants and whether the dip has taken the desired texture while adding vinegar and oil gradually.

Ingredients

  • 2 medium sized round white eggplants
  • 1 garlic clove, mashed
  • 1 grated onion
  • 1 – 2 spoons vinegar
  • 2- 3 spoons oil
  • Salt
  • Pepper
 

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