Roasted eggplant, garlic and parsley dip
Warren Elwin’s small plates are best shared around the table — Greek style
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|1||Eggplant, large (or 4 mini eggplants)|
|2 heads||Garlic, whole|
|½||Lemon, zested and juiced|
|1 tbsp||Red wine vinegar|
|1 cup||Parsley, or coriander, chopped|
|¼ cup||Extra virgin olive oil|
- Cut eggplant in half, drizzle with extra virgin olive oil and salt and pepper and roast along with garlic until completely tender. Cover and leave to cool, then peel both into a bowl.
- Add the zest and juice of the lemon, red wine vinegar, parsley and season to taste.
- Blitz together with olive oil in a food processor until smooth.