Do you like dips? I believe we all do, as we all have our favorite ones and our least favorite ones. The Traditional Greek Aubergine Dip is going to be one of your favorite dips, or let us just say your least favorite one.
FOR AUBERGINE LOVERS ONLY
There are people who like how aubergines taste and there are people that don’t-or simply find them too heavy to digest.
So depending on which category you fall under you’re either going to absolutely love this dip or simply hate it! I mention this so as to save myself from any bad ratings or comments.
An Aubergine in all its highness
In this dip, super smokey flavored aubergines are combined with garlic vinegar, sun-dried tomatoes, fresh parsley and olive oil. All these ingredients match and enrich the strong flavor of aubergine giving it a heavenly taste.
For making this dip, aubergines are (ideally) being smoked on a grill or bbq. If you’re not into really strong flavors, you may take it down a notch by cooking the aubergines in the oven (using exactly the same process).
You just prick the aubergines (so they won’t explode while cooking) and grill/bake until their skin gets a black-burned look and feel soft when you squeeze them with your hands. You then cut them in half and scoop out their flesh.
Combine the aubergines with the rest of the ingredients and that’s it! Your Aubergine Dip is ready in no time.
A few ideas
We always accompany aubergine dip in Greece along with some meze (tiny bits of different food along with alcohol). Serve this strong flavored tangy dip, with some dry red wine. It will cool down the smokiness of the aubergines and enhance the taste of wine.
You can also assemble a Greek appetizer board. Serving this dip along with some feta cheese, Greek kefalotyri cheese, olives, crostini and perhaps some smoked ham.
Another way to enjoy this dip is to use it as a spread on a sandwich along with some Greek salami and rocket and perhaps a few more slices of sundried tomatoes.
Your choice 😉