Recipe of Karyotiko

Description
This traditional dish from Evia island is actually a variety of melitzanosalata (eggplant salad). It is served chilled as a dip.

Ingredients
- 500 gr of eggplants
- 1 chopped clove of garlic
- 100 gr of capper
- 2 chopped onions
- 200 gr of salty pilchards
- olive oil
- salt
- vinegar

Preparation
Bake the eggplants in the oven, peel them, cut them into small pieces and then put them into a bowl. Add the garlic, the onion and the capper. Clean the pilchards, cut them into small pieces and put them into a bowl. Add some olive oil, salt and vinegar. Then, blend well the pilchards with the eggplants and leave them in the fridge. This dish is served chilled as a dip.


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