Eggplant dip
4-5 tablespoons Sitia Extra Virgin Olive Oil 1 lb of eggplants 2 mashed garlic cloves or 1 grated medium onion 2 tablespoons finely chopped parsley 1 teaspoon dried oregano 3 tablespoons lemon juice 1 tablespoon vinegar 2 tablespoons roughly ground almonds salt and pepperWash eggplants and cook in their skins either under the grill or on the cooking ring, wrapped in aluminum foil, until they soften. Remove from heat, cool slightly and then peel and remove as many seeds as possible. Place the eggplants in a deep bowl and combine with the remaining ingredients until smooth. Garnish with olives and capers.