Melitzanosalata – Aubergine dip

Ingredients

• 180-200gr aubergine (a whole aubergine)
• 1 clove of garlic
• 1 teaspoon of apple vinegar
• 1 tablespoon of olive oil – you could add more till it gets the texture you want
• 2-3 spoons of greek yogurt
• olive oil
• white wine – a shot approximately – optional – you can use also water
• salt
• pepper
• smoked paprika – optional

Steps

• Remove the exterior of the aubergine and cut it in small pieces
• Add some oil (just enough to over a very thin layer in the bottom of the pot) in a pot in medium fire and add the garlic
• After around a minute, add the pieces of the exterior of the aubergine and keep an eye on them
• Cut the interior of the aubergine as well in cubes
• When the pieces of the exterior of the aubergine are ready, remove some for later for decoration
• Add also the pieces of the interior and when they get a bit of color from the oil, you an add a bit of white wine or water and let the aubergine cook. The smaller the pieces, the quicker they will cook
• When the aubergine is cooked, let it cool down a bit
• Add the apple vinegar and with a hand mixer make a cream
• Add a tablespoon of olive oil and the yogurt. Add it little by little, so that you an adjust it to your personal taste
• Add also the salt and the pepper in this step according again to your taste
• Serve with some fried exterior that you got apart in the beginning, or olives, or a bit of yogurt (like in the foto) or some smoked paprika that matches very well with this dip!