There are many features that define the Greek cuisine. One of them is the abundant presence of dips. Our dips are mostly made from vegetables or legumes and are usually served as appetizers. They are a real treat, full of Mediterranean flavors and always hard to resist to!

Since summer is on its way and one of the most characteristic vegetables of the season are the eggplants, we decided to show you today how to prepare an eggplant dip.

If you ever find yourself in Greece ask it by saying the word “melitzanosaláta” . Hard to pronounce but easy to make, we assure you!

Melitzanosaláta (Greek eggplant dip)

2 large eggplants

1 red onion finely chopped

1 garlic clove crushed

2 medium large fresh tomatoes seeded and diced

3 spoonfuls freshly chopped parsley

1/3 cup esti extra virgin olive oil

Juice of ½ lemon

Salt

Pepper

Pierce the eggplants and grill them until they become black and very soft. You will have to turn them occasionally in order to get them charred perfectly.

Let them cool. Peel the vegetable –the skin gets off easily. Chop the flesh into small pieces by using a chef’s knife. Place it in a bowl, add garlic, onion, tomatoes, parsley. Stir with a wooden spoon. Mix the olive oil with the lemon juice and add slowly to the bowl stirring with a fork. Add salt and pepper to taste.

Serve chilled or at room temperature and garnish with esti Kalamata olives.