This is the eggplant dip, or melitzanosalata as we call it in Greece, that we serve on our summery menu on the Supper Freek supper club. This version is a light one and it's based on my mom's recipe which is based on the original on the original Agioritiki Melitzanosalata from Athos in Greece (Evolution is everything). I've gone for a light version without the addition of yogurt and with much less garlic. I've also added the chili for some extra heat.
We serve it as an Aperitif with a French dish, Julie's salmon Rillettes and really good freshly baked bread. Our guests so far seem to enjoy it a lot!
Read more: Supper Freek's Melitzanosalata (Greek Eggplant Dip)