Ingredients
Method
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or foil.
- Place the whole eggplants on the prepared baking sheet and roast for 60 minutes, until the skin is wrinkled and the flesh is very soft.
- Remove the eggplants from the oven and let them cool on the baking sheet for 30 minutes.
- Gently peel off the charred skin and transfer the eggplant flesh to a colander set over a bowl. Let it drain for 30 minutes to remove excess moisture.
- In a food processor, combine the drained eggplant flesh, garlic, breadcrumbs, olive oil, red wine vinegar, a pinch of salt, a pinch of pepper, and the parsley. Pulse until smooth and well blended.
- Taste and adjust seasoning with more salt, pepper, or vinegar if desired. Serve immediately or refrigerate for a few hours to let the flavors meld.
Nutrition
Notes
For a smokier flavor, broil the eggplants for about 20 minutes, turning frequently until blistered all over. If you prefer a chunkier texture, skip the food processor and mash everything with a fork after finely chopping the garlic. To elevate the dip, fold in a small chargrilled red pepper after blending. Store leftovers in an airtight container in the fridge for up to 3 days; bring to room temperature before serving. Serve with warm pita, crusty bread, or fresh vegetables.