Ingredients
- 2 whole eggplant (large)
- 2 garlic cloves, roughly chopped
- 4 tablespoons flat leaf parsley, chopped
- 1 onion, small (grated)
- 1/2 red pepper, seeded and chopped
- 1 tomato, large (ripe tomato, finely chopped)
- 2 small fresh red chilies, seeded
- 3/4 cup breadcrumbs (soft white)
- 1/3 cup lemon juice, freshly squeezed
- 1/2 cup oil (good quality olive oil)
- Black olives, for garnish
How to Make
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Step 1: Preheat the oven to 350°F.
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Step 2: Prick both the eggplants with a fork a few times and bake on a baking tray for 1 hour.
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Step 3: Remove the skin, then roughly chop the flesh and place in a colander or sieve to drain any excess moisture.
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Step 4: Place the eggplant, garlic, parsley, onion, red pepper, tomato, chili, breadcrumbs, and salt and pepper to taste, in a food processor bowl and process until combined but still a little bit coarse.
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Step 5: With the motor running, add the lemon juice and olive oil alternately, in a steady stream, as if making mayo. The mixture will thicken.
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Step 6: Transfer to a large bowl, cover and refrigerate for 3 hours to firm the mixture and allow the flavors to infuse.
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Step 7: To serve spread on a large shallow serving platter, drizzle with 1-2 tablespoons olive oil and garnish with black olives.
Tips & Variations
- Food processor
We hope you enjoy this recipe!
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