A smoky, light meze of roasted eggplant mashed with garlic, olive oil, and lemon. Served with bread or alongside grilled dishes, this olive oil classic highlights the eggplant’s distinctive charred aroma.
Roast the eggplants on the stovetop or under the oven broiler until the skins are charred all over and the flesh is soft.
Let the roasted eggplants drain for several minutes to release their bitter liquid. Peel them, then coarsely chop the flesh with a knife.
Toss the chopped eggplant with the crushed garlic, olive oil, lemon juice, and salt.
Transfer the meze to a serving dish, sprinkle with parsley, and drizzle with a little more olive oil if desired.
Important: After roasting the eggplant, let it drain for several minutes to release its bitter liquid; otherwise, the liquid can make the dip taste bitter. Char the skin all over to develop the smoky flavor. This recipe is vegan and gluten-free.
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