This classic Greek dip can be made by cooking the eggplant on a stove-top or barbecue. Barbecuing will add an element of smokiness to the flavourful combination.
- 3 large eggplant
- ½ cup extra virgin olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- ¼ cup small pickled capers, rinsed and drained
- 1 large firm tomato, diced
- ¼ cup flat-leaf parsley, finely chopped
- 2 tbsp Greek balsamic vinegar
- salt and freshly ground black pepper, to taste
- pinch of sugar, if needed
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.
1. Wash and pat dry the eggplants. Roast them whole over an open flame on the stove, under a grill, or one a barbecue, turning, until the skins are charred on all sides. Remove and cool slightly.
2. Have a bowl ready with the olive oil. Cut the eggplants open lengthwise and remove as many of the seeds as possible. Scoop out the pulp and place it in the bowl with the olive oil. Salt lightly.
3. With a fork and knife, cut the eggplant so that it is chunky. Add the onion, garlic, capers, tomato and parsley and mix with a fork to combine well. Add the vinegar, and adjust seasoning with additional salt, pepper, sugar, and vinegar, if desired.