TEAM OF CRETAN PAXIMADI PRODUCERS

Paximadakia with eggplant dip

3 eggplants

2 cloves of garlic or 1 medium onion

2 spoonfuls of tahini (optional)

1 teaspoonful oregano

3 spoonfuls lemon juice

1 spoonful vinegar

6 spoonfuls olive oil

2 spoonfuls parsley

salt, peper

2 spoonfuls roughly chopped almonds

or walnuts

 

 

 

Wash eggplants and cook in their skins either under the grill or on the cooking ring, having wrapped them in aluminum foil, until they soften. Remove from heat, cool slightly and then peel and remove as many seeds as possible. Place eggplants in a blender and while stirring add garlic, oregano, lemon juice, vinegar, olive oil, parsley, salt and pepper; combine until smooth. Transfer in a bowl, mix with almonds or walnuts and garnish with olives and capers.

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