Roasted eggplant, garlic and parsley dip

Tamara West

Warren Elwin’s small plates are best shared around the table — Greek style

Ingredients

1	Eggplant, large (or 4 mini eggplants) (Main)
¼ cup	Extra virgin olive oil
2 heads	Garlic, whole
½	Lemons, zested and juiced
1 Tbsp	Red wine vinegar
1 cup	Parsley, or coriander, chopped

Directions

1. Cut eggplant in half, drizzle with extra virgin olive oil and salt and pepper and roast along with garlic until completely tender. Cover and leave to cool, then peel both into a bowl.
2. Add the zest and juice of the lemon, red wine vinegar, parsley and season to taste.
3. Blitz together with olive oil in a food processor until smooth.