This popular Greek meze relies on simple ingredients, meaning they must be of the highest quality (like your fresh-pressed olive oil). If desired, the eggplant can be grilled indirectly on a charcoal or gas grill.
- 3 large purple eggplants
- 1 clove garlic, peeled and minced
- 1/2 cup diced red onion
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 1/4 cup fresh lemon juice
- 2 tablespoons red wine vinegar
- Coarse salt (kosher or sea), to taste
- Chopped fresh parsley, for garnish
Preheat the oven to 400°F.
Using a fork, pierce the eggplants all over and place them on a clean rimmed sheet pan. Transfer to the oven and bake until the eggplants are completely soft and the skins have browned, about 45 minutes. Meanwhile, in a medium bowl, add the garlic, onion, olive oil, lemon juice, and vinegar. Stir to combine.
Transfer the eggplants to a clean cutting board. Using a spoon, scoop out the flesh and discard the skin. Chop the eggplant flesh and transfer to the bowl with the olive oil mixture. Stir to combine. Season with salt. Drizzle with additional olive oil and sprinkle with parsley.
Serves 4 — Recipe adapted from saveur.com