Greek Aubergine Salad. Melizanosalata. ©

This is a recipe I am most passionate about and it has taken me several tries to get it absolutely as I remember it.

In my youth I knew a dear Lady who made it beautifully and as a child I used to watch her with fascination as she meticulously prepared it, using the traditional Greek wooden pestle and mortar, called a ‘Goudi.’

When one day, much later on I tried to make it, I consulted one or two people , who said,” Oh it is nothing, it is easy!” Always be extra careful when people say that !

Just the smell of the baking aubergines, as they smolder on the coals….. The taste must be smoky, the consistency smooth and full, standing up when pushed with a spoon, like mayonnaise and the flavour of the cold press olive oil, just coming through. The lemon and vinegar must just balance…