This salad, eaten throughout summer as appetizer in Greece, is one of my favourites. Super easy to make and in season, now that the aubergines are at their best!
You need:
2 aubergines
1 1/2 tbs olive oil
1/2 tbs balsamic or plain vinegar
1 clove of garlic
parsley
salt to taste
Grill the aubergines all around until their skin is burnt. Don't worry, this is the secret for its particular taste!Burn them!!!!!Yeahhhh!
Scoop their inside and put it in the multi blender with the rest of the ingredients.
Serve with some parsley and olive oil springled on top.
It's great to eat with homemade bread, as a dip or as spread for super deli sandwiches!!!
Enjoy!
This looks delicious. Could you use the skin in the recipe too?
ReplyDeleteNo, the skin is burnt, so it's really out of the question!
DeleteThat sounds super tasty, and not to hard.
ReplyDeleteΙt's both! Easy AND super tasty! Not to say healthy!
DeleteI would love this as a dip (preferably with something less tasty i.e. with chips!)
ReplyDeleteI meant "less healthy", not less tasty
Delete