This is the Greek version of a popular roasted eggplant dip, but it is also very common in Turkey and other middle eastern countries, sometimes called Baba Ganoush. Regardless of the name, the basic recipes are very similar; the only difference being that ganoush also contains some tahini, more similar to hummus! Both recipes are very nutritious and a great way to add some extra vegetables to your diet!
2 large eggplants
3 Tablespoons fresh lemon juice
3 medium-sized cloves garlic, minced
1/2 cup quality olive oil
1/2 cup Italian parsley, chopped
salt & pepper
Preheat the oven to 400° F or if you have a grill available, preheat your grill. Wash your eggplants and then use a fork to prick the eggplants evenly all over. Place them on a baking sheet and bake for 30-40 minutes, turning about every 15 minutes or so; if you are grilling, they will naturally cook faster. You want your eggplants very soft to the touch and somewhat wilted, the longer you roast them, the smokier the taste will become. Remove and drain on a paper towel if needed. Let cool until they can be handled. Cut them in half and scoop all the insides out or remove the skin with a sharp knife, then add the soft, roasted inside into a food processor or roughly chop if you prefer chunky dip. Add minced garlic and lemon juice. Pulse a few times to combine. Continue to pulse while adding a steady stream of olive oil. Stir in parsley, salt and pepper. This is a simple recipe that should be altered to your taste, simple add more lemon or salt as desired.
Serve with fresh homemade wheat pitas or lightly fry them for a crunchy chip like pita. Can also serve on fresh or toasted bread!
The alternative that you see on the right is melizanosalata with added fresh tomoato and onion, this is also very delicious and gives more of a salsa flavor! If you are interested in a Baba Ganoush recipe instead, try this or this or this recipe from some other bloggers that I like!