14 Jun Smokey Eggplant Spread
This recipe was inspired by my favorite Greek restaurant in downtown Greenville and the owner and chef, John Makkas. After graduating from Le Cordon Bleu’s culinary program in Chicago, Chef Makkas returned to his South Carolinian roots and Greek heritage and launched Jī-rōz. His delicious, authentic Greek menu reflects the traditional flavors and cooking methods of a healthy Mediterranean diet, plant-based foods with limited amounts of dairy, eggs, poultry and seafood and little red meat. Serve this spread with raw vegetables, crackers or toasted pita triangles.
- 1 eggplant
- 2 cloves garlic
- Juice of one lemon
- 1/4 cup fresh parsley leaves packed
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- Heat the broiler and position the oven rack 8-inches from the heat source. Pierce the eggplant in several places with a paring knife and place on a foil lined rimmed baking sheet. Broil until the eggplant is soft and the skins are charred, about 20-25 minutes, using a pair of tongs to give the eggplant a quarter turn every 5 minutes. Alternatively, roast the eggplant on an outdoor grill over high heat.
- Keep the eggplant on the baking sheet to catch any liquid that is released. Once the eggplant is cool enough to handle, cut the stem off the eggplant and peel away the skin.
- Place the flesh of the eggplant, garlic, lemon juice and parsley in a food processor or blender. While the machine is running, slowly add the olive oil and process until smooth, season with salt and pepper.
- Transfer to an airtight container and refrigerate several hours or overnight.