This dip is made from roasted eggplants, garlic, onions, olive oil, lemon juice, and parsley. It has a chunky consistency and is served as an appetizer with either pita or crusty bread.
If you’re looking for full emersion, you can top it with some olives for an extra punch of flavour.
4 eggplants , small @muccifarms
1/4 sweet onion, diced
2 cloves garlic ,minced
1/2 cup Olive Oil Extra Virgin @getkristinas
2 tbsp lemon juice, freshly squeezed
1 tbsp red wine vinegar
1 tbsp parsley, freshly chopped
salt & pepper, to taste
paprika (hot or sweet) optional
sun dried sea salt black olives @getkristinas
Preheat your oven to 400F.
Puncture the eggplants with the fork all over.
Place eggplants on baking sheet sprayed with cooking spray or brushed with olive oil.
Roast eggplants for approximately 60 minutes.
Rotate every 15 minutes.
In the meantime place garlic, olive oil, lemon juice, vinegar, and a pinch of salt & pepper in a food processor.
Process until smooth.
Once the eggplants are roasted, take them out of the oven and let cool off.
Once the eggplants are cool enough to handle, remove skin and place flush in a colander.
Let it sit there for 15 minutes.
Move to the cutting board and roughly chop.
Place eggplant in a bowl, and shred onion directly into the bowl.
Add chopped parsley.
Add garlic, olive oil, lemon and vinegar mixture.
Mix gently to combine. Taste for seasoning and adjust accordingly.
If desired, add sweet or hot smoked Paprika.
Serve as an appetizer with olives, crusty bread or pita bread.
All photos by Rosa Basile-Marrello