Santorini grows some of the most amazing eggplants, which are white, sweet, juicy and quite delicious. Eggplant is very nutritious and contains fibre, folate, potassium and other minerals. Serve this dip with baked pita chips.
- 2 large eggplants, washed well
- 2 garlic cloves, peeled
- salt and cracked pepper, to taste
- 80 ml (⅓ cup) extra virgin olive oil
- 2 tbsp chopped spring onion
- 1 tbsp Greek-style yoghurt
- 2 tbsp fresh lemon juice
- ¼ cup flat-leaf parsley leaves
- chopped parsley, to serve
- extra virgin olive oil, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 15 minutes
Chilling time 2 hours
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Pierce the eggplant in a few places and stick 1 garlic clove in each 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