Updated: May 28, 2020
I received an email for this recipe that I had posted on my old Blog back in 2004. It took a while to find and it will be the last post with the ingredient of Eggplant for a bit. This is a simple recipe and is always a big hit. A bit of Chili powder can give a bit of a hit – enjoy
3 large eggplants, cut in half
6 cloves garlic, minced
1/4 cup extra virgin olive oil, plus more for serving
3 tablespoons freshly squeezed lemon juice, plus the zest of one
A handful of fresh Italian Parsley, chopped and stems removed
Salt and Pepper to taste
Chili powder – optional
Olives for garnish – optional
Preheat the oven to 400 degrees
Line a baking sheet with parchment paper and place a rack on top. Place eggplant on top, cut side down. Roasted eggplant for 50 to 60 minutes. Remove and let cool.
Peel the skin away from the flesh, roughly chop the flesh and place in a colander to drain for 15 minutes. Now you can leave the skin on, but it gives it the dish an earthier flavor.
Transfer the eggplant to a large bowl, now I use a pastry knife to chop the eggplant. You can use a food processor but it needs to make it into a sauce verse a dip. Add the garlic, olive oil, lemon juice, Chili (if using) zest, parsley, salt, and pepper. Stir well, taste, and add salt and pepper to taste. Chill for one hour; serve drizzled with olive oil and topped with whole olives.