Aubergine dip

AUBERGINE DIP A LA VERA ALEXIADOU

Makes 450ml

1kg aubergines
¼ tsp salt, plus extra for sprinkling
2-3 garlic cloves, finely chopped
120ml olive oil, plus extra for sprinkling
about 4 tbs red wine vinegar
2 tbs chopped fresh parsley
1 mild green bell pepper, seeded and chopped
1 tomato, seeded and chopped

Preheat the grill or light the barbecue. Grill the aubergines, turning frequently, until the skins are charred and the flesh is softened. (Cooking the aubergine over charcoal gives the dip a pleasant smoky flavour.)

Remove from the heat and hold each aubergine briefly under cold running water until cool enough to handle, then peel immediately. Do not allow the unpeeled aubergines to cool completely or the flesh will turn black.

When peeled, put them into a strainer and let cool completely. Chop the aubergine flesh and transfer to a bowl. Add the salt and garlic. Beating constantly with an electric mixer on medium speed, gradually add the oil, a few drops at a time, then in a slow, steady, thin stream until all of it has been absorbed. Continue beating and gradually add vinegar to taste, a little at a time.

Transfer to a serving dish, cover, and chill in the refrigerator. Garnish the aubergine with the parsley, chopped bell pepper and tomato. Sprinkle with a little salt and olive oil and serve with crackers or crudités.