I’ve eaten eggplant in a lot of different ways, but it wasn’t until recently that I found one of the best ways to eat eggplant. There are a lot of different eggplant dips out there, from Baba Ganoush to Melitzanosalata to Kashk e Bedemjan. But overall, varying eggplant dips can be found in parts of Europe, the Middle East, and Asia. I’ve fallen in love with one particular greek eggplant dip that involves bread.
Yes, bread. Who doesn’t love bread? I was quite intimidated when I first tried making this type of dip wondering, “What the heck is the bread for?”. I held off adding it until the last moment, after I had added several different ingredients for flavor that just weren’t cutting it. Finally I said, “What the heck, I’ll just add the bread.” and BAM the flavor of the entire mixture really came to life.
I’ve really enjoyed incorporating this dip into my cooking. At this point I can’t imagine another Meze platter without it. I hope you enjoy this Greek eggplant dip and let me know what you think!
Ingredients for Eggplant Dip
- 2 Large Eggplants
- 3/4 cup EVOO
- 1/2 Lemon, squeezed
- 1 Tbsp Red wine Vinegar
- 1/2 Cup Walnuts, finely grated
- 2-3 Slices Whole Wheat Bread
- 2 Garlic Cloves
- salt to taste
- Parsley for Garnish
Eggplant Dip Directions
- Cut eggplants in half and brush the cut side lightly with EVOO. Place on a pan or cast iron skillet and bake at 350 F for 20-30 minutes or until eggplants are tender. When tender, remove from oven and let cool.
- Once eggplants are cool, scoop out the inside of the eggplant and place it in a blender. Pulse blender and add a little bit of olive oil at a time, along with some pieces of bread. Add red wine vinegar and lemon juice.
- Using a Garlic Press, press garlic cloves and add juice to the blender. Finely grate walnuts, or chop finely, and add to the blender as well. Blend until mixture is somewhat smooth, like mashed potatoes. Add salt to taste.
- When smooth in consistency, remove from blender, place in bowl, garnish with parsley, and chill in fridge until it’s time to serve.
Materials Used For This Recipe
Looking for some of the items used to make this dish? Click the links or pictures to purchase.
Although I don’t mind mincing garlic, sometimes that can be quite tedious, especially if you have a lot of garlic to process! That’s why I like to keep a garlic press handy, to get the job done fast and easy.
Lodge P14p3 Cast Iron Pizza/bake Pan, 14″
This cast iron pizza/bake pan is perfect for baking pizza or bread, but like any cast iron can be used for virtually anything. Roast vegetables on the stove or in the oven!
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