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Eggplant dip recipe
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- Cuisine: Greek
- Prep Time: 15 min(s)
- Cook Time: 1 hr(s)
- Serves 4
Author and cook Maria Benadis, founder of Greekalicious, shares a recipe for eggplant dip.
Eggplant is the star to the national dish of Greece moussaka. (Interestingly enough, eggplant is considered a fruit.)
The most amazing eggplants I have cooked are those of Santorini, which are white, sweet, juicy and quite delicious – this eggplant is adored by chefs as it doesn't absorb much oil. Eggplant is very nutritious and contains fibre, folate, potassium, vitamin C, vitamin K, magnesium, and other minerals.
I serve this dip with baked pita chips.
Ingredients
2 large eggplants, washed wellSalt and cracked pepper, to taste
4 tbsp extra virgin olive oil
2 garlic cloves, peeled
2 tbsp chopped spring onion
1 tbsp Greek-style yoghurt
2 tbsp fresh lemon juice
¼ cup fresh continental parsley leaves
To serve
Chopped parsley
Extra virgin olive oil
Preparation
Pierce the eggplant in a few places and stick 1 garlic clove in the eggplant through one of the incisions. Bake in oven at 180°C for about 1 hour or until soft and cooked through.Set aside to cool for at least 15 minutes.
Cut the eggplant in half. Using a spoon, scoop out the flesh and transfer to a bowl.
Place the eggplant and the remaining ingredients in blender. Process until creamy and smooth.
Place in a bowl and chill for at least 2 hours.
Drizzle with extra virgin oil and sprinkle with parsley to serve.
©2012 Maria Benardis. All Rights Reserved.
If you enjoyed this Eggplant dip recipe then browse more Greek recipes, sauce and dressing recipes, vegetarian recipes, baking recipes, prepare ingredients in advance recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
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