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Greek-Eggplant-Dip
This is such a handy dip to serve with vegetable bites or toasted pita breads.
Prep Time
10 mins
Cook Time
30 mins
Serves
makes 2 1/4 cups
Salads & Sides
Finger Food
Ingredients
2 large eggplant
1/4 cupp extra-virgin olive oil
2 cloves garlic, crushed to a past with 1 tsp salt
1 large tomato, core removed, finely chopped
1/4 cup finely chopped parsley, plus extra to garnish
2 tbsp finely chopped red onion
2 tbsp red wine vinegar
2 tsp dukkah, to garnish (optional)
Method
Preheat oven to 200°C/400°F fanbake and line an oven tray with baking paper for easy clean-up.
Place whole eggplants on tray and bake until they start to blacken and deflate when you touch them (about 30 minutes). Leave to cool, then peel and discard the charred skins.
Place the eggplant flesh on a board and chop coarsely. Transfer to a bowl, add the olive oil and mash until smooth. Add the remaining ingredients and mix with a fork until evenly combined.
Garnish with parsley and dukkah, if using, before serving. If not using at once, chill and use within 48 hours.