Eggplant dip from The Greek Kitchen: Compact Edition (page 44) by Vefa Alexiadou

  • red wine vinegar
  • tomatoes
  • Show all ingredients...
  • Serves : 2 cups / 450ml / 16fl oz

  • EYB Comments

    Can substitute onion for garlic, and lemon juice for vinegar. See recipe note for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried squid; Pumpkin fritters

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute onion for garlic, and lemon juice for vinegar. See recipe note for variations.

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