Preparing The Aubergines

• Pierce unpeeled eggplants (aka aubergines) with a fork in multiple places.
• If you have a stove with a gas hob, turn on the fire to strong.
• Place the aubergines directly on the base or on a rack and burn them for 20-25 minutes on all sides until they soften and burn their skin. (Alternatively, bake them in a preheated oven at 180°C for 30 minutes.
• Turn the temperature to 230°C on the grill and bake for another 10 minutes until the skin burns - turn them constantly.)
• Transfer aubergines to a baking pan & cool for 5 minutes.
• Cut them in half lengthwise, remove flesh with a spoon, and put it in a towel.
• Squeeze the towel well in a bowl to remove all the liquids of the aubergine (this juice is bitter and can be discarded).
• Finely chop the flesh and set aside in a bowl.

Preparing The Pepper

• Smoke the pepper in the same way as the aubergines.
• Leave it on the stovetop for 10-15 minutes.
• Touch the pepper with your finger to check it has softened.
• When ready, put it in a bowl and wrap it with plastic wrap (this way we create moisture and it is easier to remove the peel).
• Set aside for 15-20 minutes.
• With a knife, remove the peel from the pepper, cut it in half, and remove the seeds.
• Cut the flesh into small cubes 1 cm thick.
• Add the pepper to the bowl with the aubergine and set aside.

Preparing The Salad

• Add the garlic, apple cider vinegar, and olive oil into a food processor and beat well.
• Add the mixture to the bowl with the vegetables and season with Kostas Flower of Salt and pepper.
• Finely chop the spring onion, only the green part (reserve a little for serving), the parsley (only the leaves), and add them to the bowl.
• Mix with a spoon so the ingredients blend completely together.
• Check the seasonings and serve.
• Garnish with spring onion, parsley, and a little olive oil.

We hope you enjoy our tasty recipe for aubergine dip!

For more delicious recipes, check out our recipe blog.