Admittedly the Greek name for this dip looks a bit of a mouthful – but then a mouthful of koukou-naro-saláta is well worth the effort! The high price of pine nuts is a bit off-putting too but the bulk of this dip comes from aubergine purée – the pine nuts give the flavour. Since I discovered this recipe it is a real favourite in a mezé selection. I can guarantee that you will love it!

In this recipe Vefa stipulates using white pepper. This could be to do with trying to avoid having specks of black pepper in such a pale dip. Personally I think it’s probably more to do with flavour. Whole white pepper is seriously different to the black variety – a lot more fragrant in my opinion. White peppercorns are becoming a bit tricky to find in most supermarkets but well-worth tracking down.

Koukounarosaláta

500gm aubergines

70 gm pine nuts

1 garlic clove

a little salt

freshly ground white pepper

2 tabs. olive oil

1 tab red wine vinegar

METHOD

First you need to grill the whole aubergines. So with a sharp fork, prick the skin in a few places (this is to stop them exploding!)

If you only have an electric grill, put it to its highest setting and grill the aubergines on all sides until the skin is dark and blistering a bit. They need to feel soft when pressed.

If you have a gas hob you can grill them over the flame – though you need to be really careful doing this. If you have a barbecue fired up, then pop the aubergines on and grill until charred.

Allow to cool a little, then split and scoop out the flesh.

Put the pine nuts in a food processor and give them a bit of a pulse.

Next add the aubergine flesh, garlic, salt and a few twists of white pepper. Pulse again until you have a smooth paste.

Now, with the motor running, gradually add the oil a little at a time. Do the same with the vinegar.

Put in a bowl and chill before serving.