Description
A smoky and creamy Greek eggplant dip blended with garlic, olive oil, and fresh herbs, perfect as a mezze appetizer.
Ingredients
- Eggplants – 600 g
- Olive oil – 60 ml
- Garlic – 5 g
- Lemon juice – 2 tbsp
- Parsley – 2 tbsp chopped
- Salt – to taste
- Black pepper – to taste
Instructions
- Preheat the oven and roast whole eggplants until soft and tender.
- Remove from the oven and let them cool slightly.
- Peel off the skins and extract the flesh.
- Place the eggplant flesh in a bowl.
- Add garlic and mash thoroughly until smooth.
- Slowly stir in the olive oil while mixing.
- Add lemon juice, salt, and black pepper to taste.
- Mix in the chopped parsley.
- Chill slightly before serving with bread or pita.
Notes
- For extra smoky flavor, grill the eggplants instead of roasting.
- Adjust garlic and lemon juice to taste.
- Drizzle with extra olive oil before serving for added richness.
- Store in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
