Greek Eggplant Dip
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 2 eggplants (3 lb total)
- 3 garlic cloves, crushed
- 2 large tomatoes, cored and roughly chopped (about 2 cups)
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh basil leaves, finely chopped
- 1⁄2 cup olive oil
- 1 tablespoon red wine vinegar
- salt and pepper, to taste
directions
- Preheat oven to 375°F Line a rimmed baking sheet with foil. Cut a slit on 2 sides of each eggplant and place on baking sheet. Bake until eggplant is tender when pierced with a knife and skin has wrinkled, 45-60 minutes.
- When eggplants are cool enough to handle, cut in half lengthwise and scoop out pulp; discard skin. Place pulp in a blender with garlic, tomatoes, parsley, basil, olive oil and vinegar and blend at low speed until mostly smooth and thick. Season with salt and pepper.
- Cover and refrigerate dip until ready to use. Taste and adjust seasoning. Serve with pita wedges and sliced bell peppers, if desired.
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RECIPE SUBMITTED BY
<p>I am a mother of two girls, and work outside the home. We are Christian and love the outdoors. I love trying new foods and recipes, especially healthy ones.</p>