Yet another amazing Greek appetizer/dip made easier than ever! This recipe guarantees a smoky flavor as it requires cooking the eggplant on your gas range for about 20 minutes (it does create a little mess, but it’s definitely worth it!). If you don’t have a gas burner, broil whole eggplants in the oven, placed on a baking sheet, for about 45 minutes, or until soft.
I will have mine over a thick slice of freshly baked rustic bread for lunch, today!
- 2 large eggplants
- 2 tablespoons mayonnaise
- 1/4 teaspoon garlic powder
- 1/2 teaspoon lemon juice
- Few vinegar drops
- 1 tablespoon Greek Virgin Olive Oil
- Salt & pepper
Turn your gas burner on medium-high and place the eggplants, one at a time, on top. With a fork, turn the eggplant a few times until cooked and soft on all sides. Let cool slightly, remove skin and as many seeds as possible, and drain for about 4 hours or overnight in a colander in the refrigerator.
Cut the eggplant with fork and knife into small pieces, add the rest of the ingredients and combine well with a fork. Leave in refrigerator until cool.