Smoked aubergine dip (Melitzanosalata kapnisti)

Smoked aubergine dip (Melitzanosalata kapnisti)
4.5/5 rating (2 votes)

  • Ready in: 10'
  • Serves: 6
  • Complexity: easy


  • aubergines: 5-6 globe
  • mayonnaise: ½ cup, store-bought or homemade
  • feta cheese: ½ cup
  • sugar: ½ tsp.
  • salt: a bit
  • lemon: ½ juice
  • parsley: 2 tbs., finely chopped to garnish


  1. Put the aubergines with their stem on the hob or over a gas fire for approximately 10 minutes on each side (the peel should be burnt and smell smoked). Sprinkle with cold water and peel immediately. Leave the flesh in a colander to drain.

  2. Using two knives, finely chop the flesh on cutting board until it is pureed. Place this in a bowl and mix with the mayonnaise, feta cheese, salt, lemon juice and sugar. Garnish with parsley and serve.