An easy delicious eggplant dip, ideal as an appetizer or meze for a summer meal! This specific recipe is not the traditional Greek melitzanosalata; its a delicious dip that is ideal for a great variety of dishes, especially for grilled meat/poultry/saucages.
- 1kg/35oz eggplants (aubergine, 3-4 medium-sized)
- 4-5 garlic cloves, crushed (or finely chopped into tiny pieces)
- 1/4 bunch of parsley (about 20gr/0.7oz), finely chopped
- 80ml (1/3 cup) mayonnaise
- 1 medium-sized lemon (the juice)
- 1 tablespoon mustard (mild taste)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon wine vinegar
- salt, pepper
Preparation: Cut the stems from the eggplants and using a fork pierce each eggplant in 4-5 places. Bake them for 40-45 minutes at 220 degrees Celsius (420 Fahreneit), flipping once half-way through.
If you prefer, you can also broil them in order to bake them faster; in such case you have to flip them more often, for an even cooking result.
Once baked (the skin looks shrunk and the flesh is soft), cut them in half using a large knife. Let them cool down for 3-4 minutes and then using a tablespoon scoop the flesh out of the skin and discard the skin. Put the soft eggplant pieces in a food processor or a blender.
Add the garlic and the lemon juice into the food processor.
Mash into a thick paste, for 10-15 seconds, using the processor's medium speed.
ut the mashed eggplant mix in a big bowl, and add the parsley, the mayonnaise and the mustard. Stir well, using a tablespoon.
Finally, add salt, pepper, the olive oil and the vinegar and give it another stir.
Cover the bowl with cling film and leave it in the fridge for at least 1 hour before serving. Kali oreksi!
You can use more olive oil if you like a stronger, more traditional taste.