Today we are going to make a super delicious and easy to make eggplant dip. This is a very traditional Greek dip however you will find similar recipes all across the Mediterranean region so I will definitely not claim the origin of the recipe.
- 6 medium eggplants. That should be around 2 kg, the size is similar to a tenis ball
- 1/2 cup extra virgin olive oil (try to get the best quality you can)
- 2 garlic cloves
- 1/2 cup finely chopped parsley
- 1/2 cup crashed walnuts (I use my hand to crumble them)
- 350gr yogurt (you can always use more or less depending on your taste, more yogurt will give a lighter texture to your dip)
- 2 tbs white wine vinegar
- salt and pepper to taste
And now what?
Start by roasting the eggplants in the grill of your oven for approximately 30 minutes or until your eggplants turn soft and tender inside. You can test with a fork if they feel easily squeezed. Then set them aside to cool down so they are easier to handle. Remove the inside in a bowl with a spoon.
Add half of the olive oil and start blending with a fork. I usually don’t use any food processor otherwise your dip will turn too creamy. Keeping the texture of the materials really brings more flavour and body in this recipe. Keep adding more olive oil until your mix has absorbed all of it, this will only take 2-3 minutes. Then use a garlic press to squeeze the garlic in the mixture, add the yogurt and keep blending with your fork for another minute until you have a nicely blended mix.
Continue by adding the walnuts and parsley as you keep stirring your dip with the fork. Finish with salt, pepper and vinegar to taste. I usually like a stronger taste of vinegar and I will go and add more than 2 table spoons but keep this measure as base and then after tasting add a little bit more.