Melintzanosalata with Cherry Tomato Sticks
Almost every Greek cook has his or her version of this delicious aubergine dip and this is my one. (Not that I’m exactly Greek! But I do have many Greek friends.) You could make the whole thing in a food processor but I prefer the coarser texture that you achieve with a pestle and mortar. If you don’t want to go to the trouble of making the tomato sticks to serve with the dip, serve as an accompaniment a range of crudités including radishes, cauliflower florets, carrot and cucumber batons and toasted pitta bread cut into fingers.
Serves 6
1 large aubergine
juice of ½ lemon
3–4 tablespoons extra virgin olive oil
good pinch of ground cumin
1 clove garlic, crushed
1 tablespoon chopped fresh flatleaf parsley
2 tablespoons Greek strained natural yoghurt
salt and freshly ground black pepper
For the tomato sticks
450 g (1 lb) cherry tomatoes
4 cloves garlic, thinly sliced
24 small bay leaves
4 tablespoons olive oil
12 x 15 cm (6 in) bamboo skewers soaked in cold water for 30 minutes
Pierce the aubergine near the stem end with a fork – this will prevent it from popping during cooking.
Place on to a medium-hot barbecue and cook for 20 minutes, turning now and then until the skin is really black and starting to blister and the flesh feels tender in the centre.
Meanwhile, for the cherry tomato sticks, thread 3 tomatoes on to the skewers, alternating them with a slice of the garlic and a bay leaf.
Cut the aubergine in half lengthways and scoop out the flesh into a pestle and mortar. Mash to a rough purée, then mix in the lemon juice.
Very gradually whisk in the olive oil as if you were making mayonnaise – the mixture will thicken very slightly. Stir in the ground cumin, garlic, parsley, yoghurt and seasoning to taste. Spoon into one or more bowls and drizzle with a little olive oil just before serving.
Brush the cherry tomato sticks with the olive oil and barbecue them over medium-hot coals for 4–5 minutes, turning every now and then, until they are just soft and the skins have split. Season with a little salt and pepper and serve together with the dip and the Garlic Pitta Fingers here.