A flavorful eggplant dip, which is the perfect addition to your meze platter, a delicious side for a meaty dish or just on its own!
Serves: 5 Preparation time: 15′ + 1h waiting time Cooks in: 30′ Ready in: 60′
Ingredients
5-6 large purple eggplants
2 garlic cloves
1 cup almonds
½ cup fresh lemon juice
1 cup extra virgin olive oil
salt, pepper
Method
Step 1
Make holes with a fork and bake eggplants until soft and cooked throughout and skin blackened. Peel eggplants and dice flesh. Strain in a colander, you do not need a lot of moisture.
Step 2
Whizz almonds to powder with garlic. Add eggplant flesh and pulse for a few seconds. Season well with salt and pepper and add lemon juice and olive oil gradually on a steady stream alternating the two ingredients.
Step 3
Leave in the fridge for an hour before serving.
Photo: Konstantinos Kafiris – Food styling: Antonia Kati
