Santorinian eggplant salad dip - (Melitzanosalata santorinis) Santorinian eggplant salad dip 1st image | 2nd image NOTES The major difference from other eggplant salad dips in other greek regions is the use of the white eggplants, which are considered more sweet in taste. Greek : Iaeeio?aiioaeUoa oaioin?ico Season:Summer Region : Santorini Print this recipe INGREDIENTS 2 medium sized round white eggplants 1 garlic clove, mashed 1 grated onion 1 - 2 spoons vinegar 2- 3 spoons oil Salt Pepper METHOD Place the eggplants in a thin pan and bake them in the grill or in kitchen's fire. When they are baked on all sides and have started smelling like burned remove from heat and cool them. When they cool remove the outer skin and the burned surface. Remove most of the seeds and cut the eggplants in thin pieces. Place in a deep bowl and mix with the onion and the garlic. Season with salt and pepper. Then start to stir the mixture and gradually add the vinegar and the oil. The mixture should be sligtly thick in texture. The exact portion of vinegar and oil depends on the size of the eggplants and whether the dip has taken the desired texture while adding vinager and oil gradually. Preserve in fridge for 1-2 hours and then serve.