- Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet. Roast inwards the pre-heated oven for l to threescore minutes, turning every xv minutes, until charred too soft.
- Allow the eggplant to balance until cool plenty to handle. Peel the peel away from the flesh (if this proves difficult, unproblematic while the eggplant inwards one-half lengthwise too purpose a spoon to scoop out the meat). Roughly chop the flesh too house inwards a colander to drain for xv minutes.
- Transfer the eggplant to a large bowl too gently squelch amongst a fork. Add the garlic, olive oil, lemon juice, salt, too pepper. Stir well, taste, too add together tabular array salt too pepper to taste. Chill for 1 hour; serve drizzled amongst olive fossil oil too topped amongst whole olives too a sprinkling of parsley.
Original recipe visit: Melitzanosalata (Greek Eggplant Dip) @ thewanderlustkitchen.com