Greek Eggplant Dip


  • 1 large eggplant
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 small yellow onion, minced
  • kosher salt and black pepper to taste
  • 1 tbs oregano, crumbled
  • 2 tbs fresh parsley, chopped
  • Place whole unpeeled eggplant in a baking pan and roast in a preheated 450 degree oven for 30-40 minutes or until tender.
  • Cut stem end off eggplant and peel off skin.
  • Place the eggplant pulp in a bowl and mash thoroughly with a fork.
  • Add olive oil gradually, mixing well after each addition.
  • Add lemon juice, garlic, onion, salt, pepper, oregano and parsley, Mix well.
  • Serve at room temperature along with crackers and or crusty bread.

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