2 large eggplants
4 cloves garlic, peeled and minced
1/4 cup extra virgin olive oil, plus more for serving
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon pepper
Chopped fresh parsley leaves and olives for garnish (optional)
- Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet. 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.
Original recipe visit: Melitzanosalata (Greek Eggplant Dip) @ thewanderlustkitchen.com