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Greek-Eggplant-Dip

Name: Greek-Eggplant-Dip
Prep time: 10 min
Cook time: 30 min
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)

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.