1 large Eggplant
½ cup chopped parsley
¼ finely diced medium red onion
1 tsp finely chopped capers
¼ cup lemon juice
2 tbsp Extra virgin olive oil
1 tbsp mayonnaise (optional)
seasoning to taste
- Pierce the eggplant all over with a fork so that it does not burst when you grill it.
- Place it in the oven under the grill or over an open flame (i.e. gas hob with flame diffuser or bbq).
- Keep on rotating the eggplant until its skin is charred and shriveled (approx. 20 min depending on cooking method). The idea is to get the skin burned so as to achieve a smoky taste.
- Remove the eggplant from the oven or direct heat and let it rest for a few minutes so that you don’t burn yourself while handling it. Peel and discard the charred skin.
- Leave the flesh to rest and drain in a colander for about 15 minutes, stirring occasionally.
- Chop up the flesh (discarding the seeds is optional) as finely as you want and place it in a mixing bowl with the parsley, onion, capers, lemon juice, oil and mayonnaise (if using).
- Mix all the ingredients with a fork and season to taste. Refrigerate the dip before serving.
Don’t forget to serve toasted bread or lightly oiled grilled pita bread with the dip. We would also recommend accompanying the dip with a glass of chilled white wine or ouzo with ice and water.
Here is a bit of eggplant trivia which i just found on bonappetit.com :
Although we usually see deep-purple eggplants at the market, the fruit (yes, it’s a fruit) takes its name from a white, egg-shaped variety. Eggplants are also available in green, as well as a purple-and-white mix. The subtle, nutty flavor and sponge-like texture allows eggplant to soak up flavors. The most widely available variety is the globe eggplant. It falls apart when cooked, so it’s best used in dips and casseroles. White eggplant has a tough skin, making it good for stuffing. The Japanese and Chinese types are long, slender, and just right for grilling or stir-frying.