Greek Eggplant Dip
This is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It’s perfect spread on toasted bread.
- 2 large eggplants
- 4 cloves garlic, peeled and minced
- 1/4 cup extra virgin olive oil, plus more for serving
- 3 tbsp freshly squeezed lemon juice
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- chopped fresh parsley leaves
- Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork. Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.
- Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat).
- Roughly chop the flesh and place in a colander to drain for 15 minutes.
- Transfer the eggplant to a large bowl and gently mash with a fork.
- Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste.
- Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.
Calories: 1242kcal | Carbohydrates: 3g | Trans Fat: 81g
Photo credit and inspiration: thewanderlustkitchen