📝 About This Recipe
Transport your senses to a seaside taverna with this traditional Greek eggplant dip, defined by its irresistible silkiness and deep, charred flavor. Unlike blended versions, this recipe focuses on hand-chopping the eggplant to preserve a rustic, luxurious texture that highlights the vegetable's natural sweetness. Finished with bright lemon, pungent garlic, and premium extra virgin olive oil, it is a masterclass in Mediterranean simplicity.
🥗 Ingredients
The Roasted Base
- 3 pieces Large Italian Eggplants (firm, shiny, and heavy for their size)
- 2 cloves Garlic (left in their skins for roasting)
The Dressing
- 1/3 cup Extra Virgin Olive Oil (high quality, Greek origin preferred)
- 2-3 tablespoons Fresh Lemon Juice (to taste)
- 1 teaspoon Red Wine Vinegar (for a subtle acidic punch)
- 1 clove Garlic (finely minced or grated into a paste)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon Freshly Ground Black Pepper
Fresh Aromatics & Garnish
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 5-6 pieces Kalamata Olives (for garnish)
- 2 tablespoons Feta Cheese (crumbled, optional garnish)
- 1 pinch Smoked Paprika (for dusting)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). If you have a gas stove, you can char the eggplant skins over an open flame first for 5 minutes for extra smokiness.
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2
Wash and dry the eggplants. Using a fork, prick the eggplants 5-6 times all over to allow steam to escape during roasting.
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3
Place the whole eggplants and the 2 unpeeled garlic cloves on a parchment-lined baking sheet.
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4
Roast for 45-50 minutes, turning the eggplants halfway through. They are ready when the skins are charred and wrinkled, and the flesh feels very soft when pressed.
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5
Remove the garlic cloves after 20 minutes so they don't burn; they should be soft and caramelized.
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6
Once the eggplants are done, place them in a large bowl and cover tightly with plastic wrap for 10 minutes. The steam will help loosen the skins.
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7
Carefully peel away the charred skins and discard the stems. If there are large pockets of seeds, you can gently scrape some away with a spoon, though this is optional.
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8
Place the eggplant flesh in a colander for 10-15 minutes to drain off excess bitter juices. This step is crucial for a creamy, non-watery salad.
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9
Transfer the drained eggplant to a large wooden cutting board. Use a sharp knife to chop the flesh into a coarse, pulpy consistency. Avoid using a blender!
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10
Squeeze the roasted garlic out of its skin and mash it into the eggplant along with the fresh minced garlic.
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11
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and pepper.
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12
Transfer the eggplant to a mixing bowl and slowly fold in the dressing and the chopped parsley until well combined and glossy.
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13
Taste and adjust seasoning, adding more lemon or salt if needed. Let the salad sit at room temperature for 30 minutes to allow flavors to meld.
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14
Transfer to a serving bowl, create a swirl with a spoon, and drizzle with a little extra olive oil. Top with Kalamata olives and a sprinkle of paprika.
💡 Chef's Tips
For the best flavor, roast the eggplants over a charcoal grill or gas flame until the skin is blackened before finishing in the oven. Always hand-chop the eggplant; a food processor will turn the dip into a gummy paste rather than a rustic salad. Draining the eggplant in a colander is the secret to removing bitterness and ensuring a thick, rich texture. Use the highest quality Greek extra virgin olive oil you can find, as its peppery notes are a primary flavor component. If you prefer a creamier, 'white' version, stir in two tablespoons of Greek yogurt or tahini at the very end.
🍽️ Serving Suggestions
Serve chilled or at room temperature with warm, charred pita bread or crusty sourdough. Pairs beautifully with a crisp, chilled glass of Assyrtiko or a dry Rosé. Include it as part of a classic Meze platter alongside dolmades, tzatziki, and salty feta cheese. It makes an excellent accompaniment to grilled lamb chops or souvlaki skewers. Use leftovers as a sophisticated spread for a Mediterranean-style vegetable sandwich.