Greek Roasted Eggplant Dip with Garlic, Red Wine Vinegar and Parsley

What you need

• 800 g (1 3/4 lb) large eggplants, about 2
• 2 cloves garlic
• 3/4 tsp salt
• 60 ml (1/4 cup) olive oil, extra virgin
• 2 tbsp red wine vinegar
• 1 handful fresh flat-leaf parsley, finely chopped
• 1/4 tsp black pepper, freshly ground
• 4 pieces pita bread, for serving

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F). Line a baking sheet with parchment.

2. 2

   Prick each eggplant in several places with a fork and set them on the sheet.

3. 3

   Roast, turning once, until the skins wrinkle and the flesh is completely soft and collapsing, 50-60 min.

4. 4

   Let the eggplants cool until you can handle them, about 15 min.

5. 5

   Split them open and scoop the flesh into a sieve. Leave it to drain for 10 min, pressing lightly to squeeze out the bitter juices.

6. 6

   Crush the garlic with the salt into a paste.

7. 7

   Tip the drained flesh into a bowl and chop and mash it with a fork into a rough, creamy purée.

8. 8

   Stir in the garlic paste. Add the olive oil in a thin stream, stirring constantly, until the dip looks glossy.

9. 9

   Stir in the vinegar, parsley and pepper. Taste and add more salt or vinegar if needed.

10. 10

    Cover and chill for at least 30 min so the flavors settle.

11. 11

    Warm the pita, cut it into wedges and serve with the dip.

Imported from californiagreekgirl.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.