Six weeks ago I started our Eating Around the World adventure which this week led me to Greece.
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.
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.
Recipe
Recipe adapted from The Australian Women's Weekly Cookbook 'Greek"
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.
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.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060698100768/
Pin it: www.pinterest.com.au/pin/399413060698100768/
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