- 3 eggplants
- 1-2 garlic cloves, grated
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt & black pepper
- 2 scallions finely sliced
- 1 tablespoon finely chopped parsley
- Kalamata olives for garnish
- Chopped tomatoes
- Finely sliced red onion
- Chopped roasted red peppers
- Feta cheese
- Pinch of smoked paprika
- Preheat the oven to 450 °F, 230 °C.
- Place the eggplants on a baking tray lined with parchment paper and roast in the oven until very soft. About 30 minutes.
- Set the eggplant aside and cool 5-10 minutes.
- Carefully scoop out the pulp and place in a colander.
- Set aside for 30 minutes so that the juices can drain. Alternatively, place all of the pulp in a clean kitchen towel and carefully (it may still be very hot) squeeze out the juices.
- Combine the olive oil, vinegar, and grated garlic in a small mixing bowl and whisk together.
- Place the pulp in a large bowl and pour the vinaigrette on top. Mix well until combined. Season with salt and black pepper and mix in the scallions. If the dip tastes slightly bitter sprinkle ¼ teaspoon (or more) granulated sugar in it and mix well.
- This dip tastes best cold. Refrigerate at least 2-3 hours so that the flavors marry.
- Garnish with chopped tomatoes, olives, parsley, and some smoked paprika.
- Serve with toasted bread or chopped vegetables. This is also a great spread for sandwiches.
The characteristic smoky flavor of this dish comes from roasting the eggplants over a flame. This can be done in the barbeque grill or over a gas stovetop until their skin is charred and the flesh is soft.