Eggplant Dip
Ingredients
For 4 persons
- 5 tablespoons of Kalikori olive oil
- 3 meduim eggplants
- 3 cloves of garlic minced
- 3 spring or red onions
- couple of sprigs of parsley
- 1 handful of cherry tomatoes
- 2 tablespoons of white balsamic vinegar
- Sea salt
Preparation
- Preheat oven at 350°F ou 175°C
- Punch holes all over eggplants with a fork and place on a flat sheet lined with parchment paper. Bake for about 35 minutes or until soft side
- Let cool, cut length-wise, scoop out flesh, squeeze excess liquid and then chop up coarsely
- Add minced garlic, chopped onion, chopped tomatoes and chopped parsley. Incorporate eggplant, sea salt, vinegar and olive oil
- Refrigerate overnight and adjust seasonings if needed. Serve with dry pita chips.
