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Eggplants salad
After tzatziki, this is the most popular Greek dip. Some eggplants, garlic, vinegar and Horio Koroneiki variety olive oil, and your eggplant dip is ready!
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Eggplants salad

INGREDIENTS

4 eggplants 5 cloves of garlic ½ small cup Horio Koroneiki Variety 3 tbsp Horio red vinegar Kalamata olives (optional) salt and pepper

DIRECTIONS

  1. Rinse the eggplants thoroughly. With a knife, carve them open.
  2. In a preheated oven, bake them at 180 C  for about 45 minutes.
  3. With a spoon, scoop out all the eggplant pith. With a fork, stir well until the pith gets mashed and homogenized.
  4. Add salt, Horio Koroneiki Variety, vinegar and pepper and mix them well. Serve with Kalamata olives and some extra olive oil.