Recipe of Nana Dareioti
from "BHMAgourmet" magazine of "TO BHMA" newspaper
Ingredients (for 4 people):
8 Japanese type of aubergines (or the Greek "Tsakonikes" aubergines)
4 thick stale bread without the crust
1 tea-cup of walnuts
7-8 cloves of garlic, peeled and kept whole
2 tbsp of plain vinegar
olive oil (as needed)
salt
pepper
finely chopped flat-leaf parsley for garnishing
Method:
Preheat the oven to 200°C.
Cut the stem off the aubergines and deeply score each one in the middle (lengthwise) with a sharp knife. Carefully open a bit the aubergines with your fingers, sprinkle with plenty of salt and leave in a colander for at least 30 minutes. Rinse under running water and dry very well with kitchen paper.
Soak the bread in a bowl filled with water and then drain squeezing in your hands to discard most of the liquids.
Put the bread in a blender and then add the walnuts, the garlic, the vinegar and salt. While whizzing the ingredients start adding the oil little by little. The dip should have a medium consistency and not to become completely smooth and creamy.
Brush with some oil a baking tray and arrange the aubergines. Put in the oven and bake until they are well softened. Take out of the oven and using a spoon open the aubergines in their centre to flatten and look like boats.
Fill each aubergine with the garlic dip and put back in the oven to cook for another 10 minutes or until the dip gets a nice golden colour.
They can be served warm or even cold.
8 Japanese type of aubergines (or the Greek "Tsakonikes" aubergines)
4 thick stale bread without the crust
1 tea-cup of walnuts
7-8 cloves of garlic, peeled and kept whole
2 tbsp of plain vinegar
olive oil (as needed)
salt
pepper
finely chopped flat-leaf parsley for garnishing
Method:
Preheat the oven to 200°C.
Cut the stem off the aubergines and deeply score each one in the middle (lengthwise) with a sharp knife. Carefully open a bit the aubergines with your fingers, sprinkle with plenty of salt and leave in a colander for at least 30 minutes. Rinse under running water and dry very well with kitchen paper.
Soak the bread in a bowl filled with water and then drain squeezing in your hands to discard most of the liquids.
Put the bread in a blender and then add the walnuts, the garlic, the vinegar and salt. While whizzing the ingredients start adding the oil little by little. The dip should have a medium consistency and not to become completely smooth and creamy.
Brush with some oil a baking tray and arrange the aubergines. Put in the oven and bake until they are well softened. Take out of the oven and using a spoon open the aubergines in their centre to flatten and look like boats.
Fill each aubergine with the garlic dip and put back in the oven to cook for another 10 minutes or until the dip gets a nice golden colour.
They can be served warm or even cold.
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