![Smoked aubergine dip (Melitzanosalata kapnisti)](https://en.icookgreek.com/cache/com_zoo/images/politikimelitzanosalata1_teaser_a202be20ca3188263898b5010ee0a6d5.jpg)
Smoked aubergine dip (Melitzanosalata kapnisti)
Ingredients
- 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
Directions
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.
- 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.