Ingredients for 4-6 people
3 large eggplants
300g strained Greek yoghurt or mayonnaise
3 medium-sized cloves of garlic
2 tablespoonfuls extra virgin olive oil
- Level → Easy
1 Wash the eggplants and make a few deep cuts in their skin with a sharp knife.
2 Bake them whole in a very hot oven for approximately 1 hour until the skin is burned and cracks if you tap it with your fingers. It is important to be burned because that gives a special smoky taste to the dip.
3 Allow them to cool and cut them in two lengthwise.
4 Scoop out the white flesh and try to remove the dark seeds.
5 Put the flesh in a colander, add salt which will remove the bitterness from the eggplants and lemon juice which will help them to remain white.
6 Allow them to stand and drain for an hour.
7 Mash them as much as you can with the help of a fork, do not use a blender.
8 Add the yoghurt (or mayonnaise), the crushed garlic and the olive oil and stir them well.
9 Place them in a shallow bowl and decorate them with parsley leaves and a few drops of olive oil.