Listen carefully . . . 

This is not a “baba ghanoush” nor a “tapenade” nor an in-between mix of the two because there is no ‘tahini’ sesame paste included, (like in the first) nor a few anchovies and capers, (like in the second). It’s closer to a greek “melitzanosalata” or a french “eggplant caviar” with a touch of olive flavors but not overpowering like a tapenade which is mostly made with salt-cured fermented, briny olives, usually black and sometimes green.

This recipe is just as described : a smoky roasted/grilled eggplant dip with some simple additions and with just enough black olives for the complementarity of the intensity of slightly bitter, fermented & briny flavors.

Two years ago I made white and a green tzatziki dips (see recipes here), last year you got some hummus (see recipe here) and ktipiti roasted red pepper and feta dip (see recipe here), on new year’s day was a wintery seafood dip/spread (see recipe here), last week was guacamole (see recipe here) so here’s my version of another summery dip, see it right here.

I LOVE DIPS, so nice & easy . . . :)