Melitzanosalata – Aubergine dip


  • 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


  • 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!

First you need to fry the exterior and then the interior

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