Melitzanosalata is made with aubergine (eggplant) and served in Greece and Cyprus as part of a Meze although it is cooked in a similar way throughout the Middle East. It has a rich creamy taste and is great with toasted pitta bread.

The name aubergine comes from the French language. In the US it is called eggplant because early settlers from Europe grew a variety that was white and similar to goose eggs. In Italy it is called melanzane. A native plant of India, it was introduced to Europe by the Arabs.

Ingredients (makes 2 cups)

• 1 very large or 2 medium aubergines
• 1 clove of garlic
• 1small onion
• 3/4 cup of white breadcrumbs
• juice of 1 lemon
• 1/2 cup of olive oil
• 1 tbs chopped parsley

Preparation

The preparation here is for a food processor/mixer although you can make it by using a large pestle and mortar.

The aubergines are roasted whole in the oven for around 40 minutes (depending on the size).

Meanwhile, make (or add) the breadcrumbs in the blender. Roughly chop the onion and parsley and add this and the other ingredients to the blender. When the aubergine is ready, remove the skin and add this also. If the skin is hard you can scoop out the insides of the aubgerine. Blend to the consistency that you require. Chill and serve. The dip will keep for a few days in the fridge.

For the pestle and mortar version the cooked aubergine is ground bit by bit with the breadcrumbs, garlic and grated onion. Lemon juice and olive oil is added gradually.