Go to: Just Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Grilled Garlic Eggplant Dip
1 Head garlic
Kosher or sea salt
1/4 c Parsley; minced
Wash and dry eggplants. Peel garlic and set aside. If the cloves are
very large, cut in half. Make multiple 1/2-inch slits in the eggplant
and stud with garlic. Push towards the center of the eggplant so the
garlic is not sticking out. When done, coat eggplant with olive oil
and sprinkle with salt.
Place in the center of the cooking grate until the eggplants have
collapsed and are soft. You will need to turn occasionally. This will
take approximately 30 minutes, depending on the size of the
eggplants. When very soft, cut in half and scrape flesh and garlic
from skin. Mash with a fork and mix in enough olive oil to make
creamy. Season with salt, pepper and parsley. Serve with pita wedges
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.