Smokey Greek Eggplant Dip
This eggplant dip is a rustic, smoky spread made from roasted eggplants and Florina peppers. After baking until soft, the vegetables are finely chopped and mixed with garlic, spring onion, parsley, lemon juice, red wine vinegar, and olive oil for a bright, fresh flavor.
Equipment
- 1 air fryer
- 1 cutting board
- 1 knife
- 1 service bowl medium-sized
- 1 spatula
- 1 set of measuring spoons
Ingredients
- 2 eggplants (aubergines) large - wash, dry, and pierce with a knife
- 2 florina peppers or red bell peppers sliced in half
- 1 garlic clove minced
- 2 spring onions Use the white part of the onion. Chop into small pieces.
- 2 tbsp fresh parsley finely chopped
- 1 tbsp lemon juice
- 2 ½ tbsp olive oil You can add more if you wish
- 1 tbsp red wine vinegar
- salt
- pepper
Instructions
- Preheat the oven to 180°C.
- Pierce the 2 eggplants (aubergines) and the 2 florina peppers or red bell peppers with a sharp knife.
- Cook in the air fryer for 20 minutes until tender.
- Remove the eggplants and the peppers from the air fryer. Use a sharp knife and finely chop. Season with salt and pepper.
- Transfer the eggplant–pepper mixture to a bowl and add the 1 garlic clove , 2 spring onions, 2 tbsp fresh parsley, 1 tbsp lemon juice, 2 ½ tbsp olive oil, and the 1 tbsp red wine vinegar, Drizzle with a little extra olive oil if needed and mix well. Gently mix with a spatula.
- Serve with your favorite chips, crackers or bread.