Although I’ve named this a dip, it’s really so much more versatile than that. Yes, it would be a great dip for some vegetables or a nice chunk of crusty bread, but it also makes an excellent side dish or a creamy spread for a meat or veggie wrap.
Eggplants are baked until soft and the combined and pureed with garlic, onion, olive oil and parsley. A bit of red wine vinegar gives some sour tangy edge to the dip. It’s excellent when topped with a hefty dose of crumbled sheep’s milk feta, but if you’re vegan feel free to leave it out.
Greek Eggplant Dip
* 1-1/2 pounds eggplant (any variety... I used long Japanese eggplants)
* 2 cloves garlic, minced
* 1/2 yellow onion
* 1 Tablespoon red wine vinegar
* 2 Tablespoons parsley
* 1/2 cup olive oil
* salt and pepper
* crumbled feta for topping/garnish (optional)
Preheat the oven to 350 degrees.
Cut the eggplant in half lengthwise and arrange on a rimmed baking sheet for approximately 45 minutes, or until soft.
When the eggplants have cooled enough for you to handle them, scoop out the flesh and put in a food processor or a high-speed blender, such as a Vitamix or Blendtec. Add the garlic, onion, vinegar and parsley and process until smooth. Then slowly add the oil while the machine is running. Stop the machine, taste, and season with salt and pepper. Remove to a bowl and top with feta, if desired. Eat warm or let cool to room temperature and refrigerate until ready to serve.
Adapted from Modern Greek