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Well, I'm sure there are lots of authentic versions of this wonderful dip. But this is my family's favorite. I like it because, unlike the other recipes found on the web, this one uses soft, fresh breadcrumbs, just like Taramosalata. This gives the dip a great texture and mouthfeel. We often serve these side by side on an appetizer tray with pita chips and toasted baguette slices.
- 2 large eggplants
- 2 garlic cloves, roughly chopped
- 4 tablespoons flat leaf parsley, chopped
- 1 small onion, grated
- 1⁄2 red pepper, seeded and chopped
- 1 large ripe tomato, finely chopped
- 2 small fresh red chilies, seeded
- 3⁄4 cup soft white breadcrumb
- 1⁄3 cup lemon juice, freshly squeezed
- 1⁄2 cup good quality olive oil
- black olives, for garnish
- Preheat the oven to 350°F.
- Prick both the eggplants with a fork a few times and bake on a baking tray for 1 hour.
- Remove the skin, then roughly chop the flesh and place in a colander or sieve to drain any excess moisture.
- Place the eggplant, garlic, parsley, onion, red pepper, tomato, chili, breadcrumbs, and salt and pepper to taste, in a food processor bowl and process until combined but still a little bit coarse.
- With the motor running, add the lemon juice and olive oil alternately, in a steady stream, as if making mayo. The mixture will thicken.
- Transfer to a large bowl, cover and refrigerate for 3 hours to firm the mixture and allow the flavors to infuse.
- To serve spread on a large shallow serving platter, drizzle with 1-2 tablespoons olive oil and garnish with black olives.