Eggplant dip with red-wine onions
George Calombaris learnt to appreciate food from his Greek mother and grandmother.
Ingredients
3 whole eggplants
50ml red wine vinegar
2 tsp tahini
2 tsp roasted garlic puree
Salt, to taste
150ml extra virgin olive oil
300ml red wine
1 tbsp sugar
1 red onion, sliced
Method
Using a fork, prick eggplant and place on a hot grill until tender. Once cool enough to handle, halve lengthways and scoop out flesh. Hang flesh in a sieve overnight to remove excess liquid. Place flesh in a food processor and blend to create a smooth puree. Add red wine vinegar, tahini, garlic and season with salt while constantly blitzing. As you drizzle in olive oil, the mixture will begin to whiten.
Reduce red wine and sugar in a pan to a syrup consistency. Add red onion, stir and cover with lid and steam for five minutes to soften onions. Remove lid and stir until liquid is almost evaporated. Season with salt. Place the melitzanosalata into small bowls and serve with red onion on top.
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