Now Eggplant dip made an appearance during Egypt and South Sudan week also, but this is by far my favourite dip of the three. And I have figured out why, each of the other two dips were lovely but each time I felt it was missing something and now I know what, a fresh element, the addition of onion and tomato to the eggplant is ingenious, it is exactly what was missing from my other dips.
I served this as an addition side to my gyros night, but this would be delicious as a dip on a meze platter.
Simple, yet delicious, a dip worth trying, especially if you love eggplant, as I do.
Makes 2 1/2 cups
2 medium eggplants (600g)
¼ cup (60ml) olive oil
2 tablespoons finely chopped fresh flat leaf parsley
½ small red onion (50g), chopped finely
1 medium ripe tomato (150g), chopped finely
1 tablespoon lemon juice
Preheat oven to 180C/160C fan forced. Place the eggplants in a baking paper lined baking dish, roast for 1 hour. When eggplants are cool enough to handle, pull away and discard the skin.
Coarsely chop eggplant flesh; combine with oil in a large bowl. Stir in remaining ingredients; season to taste.
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