Eat Like A Local in Zante

Earlier this month, we partnered up with Villa Plus and their Eat Like a Local campaign to promote the company’s latest Greek destination, Zante. The campaign posts recipes from the UK’s top cookery schools – including us – which have a Greek or Italian twist, allowing holidaymakers to indulge in the unique flavours which many people know the region for.

Our recipe features a delicious but super simple dish based on aubergine, lemon and garlic – amongst other ingredients – any guesses as to what it is? Check out Villa Plus’ blog post to find out…

Whet your appetites with our sumptuous recipes and get inspired for your next trip in the sunshine.

Cambridge Cookery School’s melitzanosalata

Ingredients:
4 large purple aubergines
1 lemon – juiced
2 garlic cloves – grated or crushed
Sea salt and ground pepper
125ml olive oil
Dried thyme
Black olives
Preheat the oven to 200 degrees Celsius, halve the aubergines lengthways, then place them face up on a large baking tray.
Drizzle with olive oil, garlic and a little thyme, then season liberally with salt and pepper.
Bake for 30 to 40 minutes until soft.
In a large bowl, mash the aubergines with a fork, then a wooden spoon to incorporate air and make a fluffy cream. Taste and add as much lemon juice and salt as you feel it needs.
Arrange onto four separate platters, drizzling with olive oil and placing black olives in the centre.