Eggplants salad
After tzatziki, this is the most popular Greek dip. Some eggplants, garlic, vinegar and Horio Koroneiki variety olive oil, and your eggplant dip is ready!
Eggplants salad


4 eggplants 5 cloves of garlic ½ small cups Horio Koroneiki Variety 3 tblsp TOP red vinegar Kalamata olives (optional) salt and pepper


  1. Rinse the eggplants thoroughly. With a knife, carve them open.
  2. In a preheated oven, bake them at 180 C  for about 45 minutes.
  3. With a spoon, scoop out all the eggplant pith. With a fork, stir well until the pith gets mashed and homogenized.
  4. Add salt, Horio Koroneiki Variety, vinegar and pepper and mix them well. Serve with Kalamata olives and some extra olive oil.