Inspired by: Greedy Gourmet
12 medium eggplants, washed and pierced with fork
2 cloves garlic, peeled and crushed
125ml (½ cup) extra virgin olive oil
150g (5oz) spring onions, thinly sliced
60g (1 cup) fresh parsley, washed and finely chopped
5g (1 tsp) salt
3g (½ tsp) ground black pepper
30ml (2 tbsp) lemon juice
Set each eggplant on a gas hob and turn a quarter every 5 minutes. The process should take 30 minutes in order for the eggplants to be completely charred all over and completely cooked through. They will have a “collapsed” appearance.
Remove from the heat and set aside to completely cool down.
In a food processor blitz together extra virgin olive oil and garlic and set aside.
Add all the cooked eggplants and give it a quick blitz. It’s up to you how chunky or smooth you like your dips.
Add the remaining ingredients and give it a quick blitz.
Spoon onto four meze plates. Drizzle with olive oil and place Kalamata olives in the middle.
Serve with flatbread, crudités or breadsticks as part of a main meal, light lunch or simply a snack on its own. Enjoy!