Eggplant is not a vegetable to fear! When properly prepared it is mellow and delicious. My brother, Ben, and I made this recipe up when he returned from culinary school in London. I never measure anything when I make it, so the amounts listed are more of a guideline than written in stone. Don’t worry. Taste as you go and listen to you taste buds. Don’t be scared to add more olive oil, salt, parsley, or lemon juice. And be sure to use freshly squeezed lemon juice and extra virgin olive oil. That’s very important.
We always serve this dip with flat breads like pita and lavish, but it does beautifully with crusty loaf breads and once in a pinch I actually ate it with Tortilla chips.
Keep in mind that any eggplant will work. We’ve done it with long skinny ones and large round ones, and both have produced excellent dip. Find the eggplant that works best for you. Though we call for roasting the eggplant in the oven, you can grill it if you want.
~makes about 4 cups~
Ingredients:
2 lbs eggplant
2 garlic cloves, chopped
3/4 cup extra virgin olive oil
1/4 cup parsley, chopped
Juice of 1 lemon
Salt to taste
Directions:
Prick the eggplant all over with a fork, place in a 425 degree oven and cook until very tender. If grilling, do not prick the eggplant.
When the eggplant is cooked, let it cool. When it is cool enough to handle, peel. Place the flesh and all the other ingredients in a food processor.
Blend until smooth. Taste and adjust. Remember, be patient. Anything goes. When it tastes delicious to you, garnish with more chipped parsley, a drizzle of olive oil and (if you feel excited) a sprinkle of paprika. Serve at room temperature.
