Easy and fast Greek yoghurt-based aubergine salad-dip

In Greece recipes like this we often call them "salads" but what most of them actually are is a dish closer to the consistency of a dip or a spread. Aubergine salad is very popular and it can be found in various versions. Others are more chunky and others more like a smooth spread. They are served all year round either as a side dish to various meat and poultry dishes or as an appetizer. But aubergine salad is especially popular during the warm months and a great dish to serve next to ouzo or chilled wine. Today's recipe differs a bit than the customary version thanks to the precious Greek yoghurt which makes the recipe even creamier and more refreshing. Best served along with grissini, crispy toasted bread drizzled with olive oil or crispy pitta bread wedges

Slightly adapted from a recipe of Kalliope Mavromatidou-Tsivranidou

a food journalist and cook

from "Aggelioforos" newspaper

Ingredients (for 4-5 people):

3 medium aubergines (about 1 Kg)

1 clove of garlic, mashed

1 tsp of salt

black pepper

½ tea-cup of extra virgin olive oil

½ tea-cup of Greek thick yoghurt

1-2 tbsp of finely chopped fresh spearmint or flat-leaf parsley (optional)

1 lemon, the juice

Method:

Prick the aubergines in various places with a fork and place them on a baking tray (kept whole as they are). Cook under hot grill for about 15 minutes or until their skin turns black.

Allow to cool for a bit and then peel and leave them in a colander for about 1 hour to drain their liquids.

Finely chop the aubergine flesh and transfer into a serving bowl. Then add the garlic, the oil, the yoghurt, the lemon juice, the herb of your choice (if used) and season with salt and pepper.

Mix thoroughly with a spoon, cover the bowl with cling film and keep in the fridge until you need to serve.