Greek Eggplant Dip
This is a simple made of roasted eggplant, garlic, oil, and lemon juice into a healthy dip appetizer, perfect for any occasion.
- 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° F/ 200° C and place the eggplants into a baking dish with baking sheet to roast them for 50 to 60 minutes. Check them from time to time and rotate them, and don't forget to prick a few times before placing them into the oven otherwise the eggplant may crack from the heat.
Peel the skin and chop the flesh and place in a colander for 20mins.
Then place the eggplant to a bowl and mash with a fork for a few minutes.
Add the rest of the products and season with salt and pepper then stir well.
Let it cool then serve with a few drops of olive oil and whole olives on top and some fresh parsley leaves.