INGREDIENTS 4 eggplants 5 cloves of garlic ½ small cups Horio Koroneiki Variety 3 tblsp TOP red vinegar Kalamata olives (optional) salt and pepper
- Rinse the eggplants thoroughly. With a knife, carve them open.
- In a preheated oven, bake them at 180 C for about 45 minutes.
- With a spoon, scoop out all the eggplant pith. With a fork, stir well until the pith gets mashed and homogenized.
- Add salt, Horio Koroneiki Variety, vinegar and pepper and mix them well. Serve with Kalamata olives and some extra olive oil.