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Smoky roasted eggplant whipped with garlic and olive oil. A Corfiot meze table staple.
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ingredients
🍆 PRODUCE
•
3 large eggplants
•
4 garlic cloves
•
Juice of 1 lemon
🫙 PANTRY
•
4 tbsp extra-virgin olive oil
•
1 tbsp red wine vinegar
•
Salt
•
Black pepper
•
🌿 FINISH
•
Fresh parsley, chopped
•
Paprika for color
Corfu
Garlic Eggplant Dip
Smoky eggplant with garlic, olive oil, and herbs.
Smoky roasted eggplant whipped with garlic and olive oil. A Corfiot meze table staple.
Ingredients
🍆 PRODUCE
— 3 large eggplants
— 4 garlic cloves
— Juice of 1 lemon
🫙 PANTRY
— 4 tbsp extra-virgin olive oil
— 1 tbsp red wine vinegar
— Salt
— Black pepper
🌿 FINISH
— Fresh parsley, chopped
— Paprika for color
Prep
🔪 PREP FIRST
— Pierce eggplants all over with a fork.
— Rub lightly with olive oil.
Method
STEP 1 — CHAR THE EGGPLANT
— Char over open flame or under broiler.
— Turn every 5 minutes.
— Cook until completely collapsed and blackened.
— You're looking for:
— Skin fully charred
— Eggplant completely soft inside
STEP 2 — DRAIN
— Place in colander and cool 15 minutes.
— Press out all excess liquid.
STEP 3 — SCOOP & BLEND
— Scoop flesh, discard skins.
— In a food processor blend with:
— Garlic cloves
— Lemon juice
— Red wine vinegar
— Salt and pepper
— Blend until smooth.
— With motor running, slowly drizzle in olive oil.
— You're looking for:
— Smooth, creamy, smoky dip
— Well-seasoned — bold garlic, bright lemon
STEP 4 — PLATE
— Spoon into a bowl.
— Drizzle with olive oil.
— Scatter parsley.
— Dust with paprika.
— Serve with bread.
Chef's Note: Do NOT rinse the eggplant after charring — that smoky liquid is the flavor. Drain, don't wash.