Print
Ingredients
Scale
- 2 large eggplants
- 4 cloves garlic, peeled and minced
- 1/4 cup extra virgin olive oil, plus more for serving
- 3 tablespoons freshly squeezed lemon juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley leaves and olives for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the eggplants on a foil-lined baking sheet for 50 to 60 minutes, turning every 15 minutes.
- Allow the eggplants to cool, then peel the skin and chop the flesh.
- Mash the eggplant in a mixing bowl.
- Combine with garlic, olive oil, lemon juice, salt, and pepper.
- Chill in the refrigerator for at least one hour before serving.
- Serve with a drizzle of olive oil and garnish with olives and parsley.
Notes
Grilling the eggplants can enhance the smoky flavor.
Chilling the mixture beforehand brings the flavors together.
Use high-quality extra virgin olive oil for the best taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Greek
Nutrition
- Calories: 150
- Sugar: 3
- Sodium: 200
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 5
- Protein: 2
- Cholesterol: 0