I found the inspiration for this aubergine (eggplant) dip when I visited Greece last summer. I made my own version of it, using less oil and a couple of other ingredients. And it turned out amazing! This dip is delicious and goes perfectly together with freshly baked bread, grilled vegetables or why not as a topping to your salad. Absolutely a must try this summer!
1 red bell pepper
1 cup fresh parsley, finely chopped
3 cloves of garlic, minced
3 tbsp fresh lemon juice
2 tbsp black kalamata olives, finely chopped
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp red onion, grated
1/2 tsp paprika powder
1/2 tsp black pepper
1/4 tsp pink himalayan salt
1. Preheat the oven to 175°C. Pierce the aubergines a few times all around using a fork, cut the bell pepper in halves and remove stem and seeds. Place on an oven tray with a parchment paper. Place tray in the oven.
After 15 minutes, rotate the aubergines. After 20 minutes, take out the bell pepper and let cool down. Continue to rotate the aubergines every 15 minutes and bake for another 40 minutes (total of 60 minutes). The aubergines should collapse and become super soft in the flesh.
2. Meanwhile, stir together the rest of the ingredients in a bowl. When the bell pepper is out of the oven and has cooled down, finely chop and add into the bowl too.
3. Once the aubergines are cooked and out of the oven, let them cool down. Once they are cool enough to handle, cut in half lengthwise and scoop out the flesh, (peel the skin off) using a fork. Place the aubergine flesh in a sieve and press out excessive water.
4. Add aubergine in the bowl of herbs and spices and stir. Lastly, cut the aubergine pieces with a pair of scissors, until you have a creamy texture. Stir.