← Nouns Cooking · Greek

Ingredients

• 1.2 kg aubergines (about 3 large)
• 1 clove Garlic, crushed
• ½ Red onion, very finely chopped
• 80 ml extra virgin olive oil
• 2 tbsp red wine vinegar or lemon juice
• 3 tbsp Parsley, chopped
• 1 tsp Salt
• ¼ tsp Black pepper
• 6 Kalamata olives, to garnish (optional)

Method

1. Prick the aubergines a few times with a fork. Char them directly over a gas flame or on a hot barbecue for 15–20 min, turning, until the skins are blackened and the flesh has collapsed. Or roast them at 230°C (210°C fan, 450°F) for 40 min.
2. Put them in a colander and leave until cool enough to handle, about 10 min.
3. Split them open, scoop out the soft flesh and discard the skin. Leave the flesh in the colander for a few minutes so the bitter juices drain away.
4. Chop the flesh with a knife on a board until fairly fine but still with some texture.
5. Stir in the garlic, onion, oil, vinegar, parsley, salt and pepper. Taste and adjust, then serve at room temperature with olives and bread.

Tips

• Charring over a flame gives the best smoky flavour; the oven version is milder but still good.
• It tastes even better after an hour in the fridge, and keeps for 3 days.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitra's Dishes OliveTomato