Adapted from George Calombaris’ traditional Greek melitzanosalata, this dip is silky smooth, full of smokiness and notes of verdant, buttery olive oil.
This is not the time to skimp on the oil – this is the time to use the best quality extra virgin olive oil you can afford as it provides a key flavour component.
adapted from the recipe in ‘greek cookery from the hellenic heart’ by george calombaris
2 whole aubergines 2 tbsp malt vinegar 2 tsp tahini 2 tsp finely chopped garlic ½ cup extra virgin olive oil 1 tsp toasted cumin seeds sea salt
Preheat your oven to 200°C (400°F).
Using a fork, prick the aubergines all over and place in the oven until charred, tender and completely deflated.
Once cool enough to handle, halve the aubergines and scoop out flesh. Don’t worry too much if you get some brown crispy bits or charred skin – it all adds to the smoky flavour.
Place the flesh in a food processor or blender and blitz to create a smooth puree. Add the vinegar, tahini and garlic and season with a pinch of salt.
While constantly blending, slowly drizzle in the olive oil (the mixture will begin to whiten, much like the process of making mayonnaise). Taste and adjust seasoning if required.
Serve topped with a final drizzle of olive oil and sprinkling of cumin seeds.
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