A good dip is hard to resist.
The syrup adds a lovely balance to the salty cheese. Trust me.
An update on the onion dip you know and love.
This, I hasten to say, is my personal version of stifado, to which several of my Greek friends gently object.
Slice each eggplant lengthwise into five or six long steaks. Sprinkle with sea salt and allow to stand for up to an hour or so while you make the creamed feta.
Sitting in my kitchen back in London with the holiday blues, I devised this recipe as a way of transporting me back to the exotic, calming world that is Sri Lanka’s southern coast.