melitznosalata
Eggplant spread
Ingredients
- 2 large Eggplants
- 1-2 Large garlic cloves, minced
- 1/4 Red onion, finely chopped ( approx 1/3 cup )
- 1 cup Chopped fresh parsely ( this is "optional" )
- 1/2 tsp Each of salt & pepper
- 1 lemon Zested and juiced
- 1/4 cup Extra virgin olive oil
Instructions
- Wash, then pierce the eggplant in a few places with a fork.
- Char the eggplant on an open flame, under a broiler, or bake at 400F on a sheet for about an hour, turn every 15 minutes).
- Place in a bowl and let cool enough to be able to handle it. Some juices will be released into the bowl.
- Peel the charred skin and cut the eggplant into 1" chunks.
- Let drain in a colander for 15 minutes.
- In a large bowl, add all the ingredients (other than the zest)
- Mix and mash with a fork. Do not turn this into a smooth paste because it will likely become a watery mess.
- Cover and chill for 20 minutes.
- Garnish with a drizzle of olive oil, lemon zest, more parsely, more red onion, olives, a sprinkle of feta. Serve with pita or something crispy.