Melitzanosalata with Pita Breads

Move over Mykonos and Santorini. The best party island in Greece's Cycladic summer sanctum is... Ios.

Golden sandy beaches. Crystal clear waters. Chic lounge bars. Superyachts. Windmills. Sleepy cats. Hilltop churches. And (whisper it) the best sunset in the South Aegean.

Ios has it all.

The more famous (and some may say more crowded and noisy) islands may fill travel brochures and Instagram pages, but Ios revels in its quad-biking younger sister reputation. Without an airport, the island has managed to keep the bigger crowds at bay while retaining a strong identity for herself.

Ios delivers everything someone travelling to this part of Greece could ask for - and without the hefty price tags of Santorini. OK, so Ios draws a much younger crowd. But it's easy to bypass drunk teenagers and the mega-clubs of Mylopotas and head to the hills for some more traditional respite. Magganari and Agia Theodoti are two of the best beaches in the Aegean while other sites such as Homer's tomb and Diaseli cheese farm are a must-see.

"Wine can of their wits the wise beguile,

Make the sage frolic,

and the serious smile."

So said Homer in his epic the Odyssey. Legend has it that Greece's most famous poet died in Ios, buried on the windswept northern tip of the island after being cursed by young fishing boys.

It is unclear if Homer was referring to the clientele of the various cocktail bars of Ios port. After all, he died almost 3,000 years ago before Pathos even existed. But some poetic license can be forgiven. What is undeniably true is that Ios has a rich nightlife with plentiful wine as well as xenia - otherwise known as "guest-friendship", after the Phaeacians fed Odysseus - or put more simply: the Greek art of hospitality.

From award-winning cheese farms to beachside tavernas and family-run restaurants in the old Hora, Ios today exudes mythical Greek charm in a spectacular Cycladic setting.

For some of the best and most authentic food in Ios, venture into the maze-like Hora to Sainis Taverna (it's popular, so make sure to book ahead!). Sainis has tables spilling out onto the narrow street from which you can enjoy such traditional fare as slow-cooked lamb kleftiko, cheese saganaki and big bowls of smoky melitzanosalata. All washed down with a warm glass of rakomelo. "The journey is the thing" as a famous poet once said...

Ingredients (serves 4)

For the melitzanosalata:

4 aubergines

2 sweet red peppers (halved, deseeded)

2 garlic cloves (minced)

Fresh parsley (chopped)

Juice of 1 lemon

2 tbs olive oil

Salt

Pepper

Optional (for garnish): Feta, olives, pomegranate seeds, red onion, sweet balsamic vinegar

For the pita breads:

400g all-purpose flour

2 tsp yeast

1 tsp sugar

1 tsp salt

1/2 tsp pepper

1tsp fresh thyme (finely chopped)

2 tbs olive oil

50ml water (room temperature)

150ml milk (room temperature)

Preparation (1h30)

For the melitzanosalata:

1. Preheat the oven to 180C and put a pot of salted water on the boil.

2. Char the aubergines to infuse them with that amazing smoky taste. The best way to do this is on an open flame from a BBQ, gas hob or torch (estimate 5-10min per aubergine until skins are black and flaky all over). If you have none of these options bake at 200C for 40-60min.

3. Blanche the sweet red peppers in boiling water for 5min.

4. Bake the aubergines with the peppers for 30min until soft (ignore this step if you're baking them in Step 2). Remove from the oven and let cool. Peel the aubergine and pepper skins. Set the peppers aside. Move the flesh of the aubergines to a colander and add a pinch of salt to draw out excess liquid (10min). Roughly chop the aubergines until desired consistency. TIP1: The dip should be on the chunky side but can be made smooth in a food processor.

5. In a bowl combine the aubergines, sweet red peppers, garlic, parsley, lemon juice and olive oil. Stir well. Leave to chill in the fridge for at least 20min.

6. Garnish with olives, feta and a generous amount of olive oil!

For the pita breads:

7. While the aubergines are baking prepare the pita breads. In a bowl add the milk, water, olive oil, yeast and sugar. Leave contents to froth (10min).

8. In a separate bowl combine the flour, thyme and salt. Add the yeast mixture in batches until everything is mixed in well.

9. Dust a work surface with flour and knead the dough for 10min. Place the dough back in the bowl and cover with a towel or clingfilm. Leave to rise for about 1h.

10. Remove the dough and cut into 4 roughly equal pieces.

11. Dust the work surface with flour and roll out each piece to roughly the size of a small plate. TIP2: The thinner you roll the more the bread will puff up in the pan.

12. In a pan on high heat fry each pita bread for about 1-2min on each side.