Greek Eggplant Dip that’s made from roasted or charred eggplants, garlic, onions, olive oil, lemon juice, and parsley. It has a chunky consistency and is usually served as a mezze (appetizer) with either a pita or crusty bread. If you’re looking for full emersion, you can top it with some Kalamata olives for an extra punch of flavor.
In Greek restaurants and taverns, this appetizer round is usually presented as a Mezze (which literally means “small plates”) and is served on a table family-style, to share. In fact, dips like this one, are super popular throughout the Greek isles. Some other popular ones that you’ll typically find include:
Ingredients
- 2 Eggplants Large
- 1/4 Vidalia Onion or other Sweet Onion Medium
- 2 cloves Garlic
- 1/2 cup Olive Oil Extra Virgin
- 2 tbsp Lemon Juice Freshly squeezed
- 1 tbsp Red Wine Vinegar
- 1 tbsp Parsley Freshly chopped
- Salt & Pepper, to taste
- Spanish Smoked Paprika (hot or sweet) optional
Instructions
- 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, rotating every 15 minutes;
- In the meantime, place garlic, olive oil, lemon juice, vinegar, a pinch of salt & pepper in a food processor and 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, vinegar mixture and mix gently to combine;
- Taste for seasoning and adjust accordingly;
- If desired, add sweet or hot Spanish smoked Paprika;
- Chill for an hour before serving;
- Serve as an appetizer or mezze with olives, crusty bread or pita bread.
- Enjoy .