The cycle of learning has always fascinated me. The generosity of spirit and heart that compels someone to teach someone else a fact, a skill, a life changing ability.
In 2005, our young family journeyed to Greece and we were very fortunate to visit the magical island of Santorini. We were joined... moreThe cycle of learning has always fascinated me. The generosity of spirit and heart that compels someone to teach someone else a fact, a skill, a life changing ability.
In 2005, our young family journeyed to Greece and we were very fortunate to visit the magical island of Santorini. We were joined by friends there and had a wondrous few days absorbing the island’s beauty and savouring its delicious cuisine together.
One day, while I stayed back at our accommodation so our youngest could enjoy his daytime nap undisturbed, Eugene took the older two, and along with our with friends, visited the small isolated beach of Pori for a swim. Whilst there, they noticed an old boat shed that had been converted into a tavern called, Captain John’s Tavern. After their swim in the tranquil surrounds, they decided to stop at the tavern for a drink and mezedes. Eugene noticed the chef cooking eggplants over an open charcoal fire. He asked the chef about what he was doing. The chef replied to Eugene, ‘This is how we make our melitzanosalata.’ The chef was very generous and allowed Eugene to watch him grilling and smoking the eggplants, and willingly shared his cooking knowledge and know-how. Eugene ordered a serve of the fresh, warm smoky dip and it was the best melitzanosalata he had ever had!
It took Eugene a few years to put the cooking lesson into action; but once he did, there was no turning back! Whoever tries our melitzanosalata always asks, ‘How did you make this?’ – even our children. Now our eldest son makes it for his friends, who in turn make it for their families and so on. The ripples of learning continue to circle far and wide for this dish.
Note: One should see this as the most basic of melitzanosalata recipes. There are many variations of this recipe – some include a splash of vinegar, ground walnuts, pomegranate arils and/or herbs. All of these are delicious additions, but the most important thing is to master the basic dip, as this is the key to really enjoying this robust yet subtle delight. less
