Ingredients

The following ingredients have 4 Servings
  • 2 large eggplants
  • 4 cloves garlic (peeled and minced)
  • 1/4 cup extra virgin olive oil (plus more for serving)
  • 3 tablespoons freshly squeezed lemon juice
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • Chopped fresh parsley leaves and olives for garnish (optional)

Instruction

  • Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork. Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.
  • Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat). Roughly chop the flesh and place in a colander to drain for 15 minutes.
  • Transfer the eggplant to a large bowl and gently mash with a fork. Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste. Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.