- 2 lbs eggplants
- 3 cloves garlic, peeled
- 1 small yellow onion, peeled and grated
- 2 tbsp red wine vinegar
- 2 tbsp finely chopped fresh flat-leaf parsley
- 5 tbsp olive oil
- Freshly ground black pepper
In Greece this is a popular dip served as an appetizer. In northern Greece, walnuts are also used in this popular Greek recipe. Enjoy!
Bake the eggplants in a preheated oven at 350F for 45 minutes or until soft. Peel and discard the skins and scoop out the flesh.
Chop the flesh while still warm, removing some of the seeds if too numerous.
Place the garlic cloves and a little salt in a mortar. Crush with a pestle until the garlic is pureed.
Put the eggplants, garlic, onion, vinegar and parsley into a food processor.
Blend until smooth, slowly adding the oil while the blades are running.
Season to taste with salt and pepper.
Cover and refrigerate until ready to use.
Serves 4 to 6