This is one of my favorite traditional Greek dips. The first time I ate it, I was in a restaurant in Astoria, NY, which is NYC’s Greek town & is full of some of the most authentic Greek restaurants & markets in the United States.
You start by roasting your eggplants. I do that right on the stovetop. The steps are photographed in this blog for you to follow.
This is very easy to make, but let me tell you, that it is a dish that impresses! You will look like a pro!
2 medium sized eggplants
1-2 cloves of garlic
1 piece of roasted red pepper (I made some in a previous post)
Salt & pepper to taste
1 tbsp chopped fresh parsley
1 thinly chopped spring onion
3 tbsp olive oil
1 tsp red wine vinegar or apple cider vinegar
Pierce your eggplants with a fork, then roast them directly on the stove top on the open flame. Turn them a quarter every few minutes till they are charred. This should take around 20 minutes. If you pierce them and the flesh is soft, then they are ready.
Let cool for a few minutes and then slice down the middle and scoop out. You can add a piece of roasted red pepper. If you are making a large batch of this, then you can actually add the whole pepper, that you would have roasted alongside the eggplants.
In a food small processor, pulse together the eggplant, pepper, garlic, olive oil, salt & pepper. Spoon it into your serving bowl and garnish with your parsley, scallions & a drizzle of olive oil.
Serve with pita or toasted keto bread, as a dip for any meat, or with crisp fresh veggies.