Summer it seems has come to an end here in Athens, rain, thunderstorms and cloudy skies are sending a clear message, even though just a couple of days ago we were at the beach. It seems fitting to share one last summery recipe for the year, and that is melitzanosalata, basically an eggplant dip, Greek style. This version is simple both in preparation and ingredients, You simply bake the eggplant in the oven, no need for grilling.
We usually order this at restaurants and spread on bread. It is great to serve with rusks or pita and you can also use it as a spread on sandwiches. In Greece there are several versions of this dip and some include yogurt, lemon and walnuts, so you may encounter a creamier or whiter style. This recipe is done all by hand and no mixer or food processor is required.
Eggplant, as I’ve said before is one of those vegetables that is rich in soluble fiber which is the type of fiber that lowers cholesterol, along with the olive oil and garlic which are great sources of antioxidants and the good fat, this dip is definitely heart healthy, so, eat up with guilt-free!