Roasted Eggplant Dip

Prep time: 20 min   |    Cook time: 30 min   |   Ready In: 50 min


  • 2 medium eggplant

  • 1/4 cup freshly squeezed lemon juice

  • 1/4 cup olive oil

  • 1/2 teaspoon minced garlic, or to taste

  • 1/2 cup freshly grated parmesan cheese

  • salt and pepper, to taste

  • fresh parsley, minced for garnish

Fire up the grill (or set the oven to 500 degrees).

Pierce each eggplant in several places with a thin bladed knife. Grill (or roast) the eggplant, turning occasionally, until it collapses and the skin blackens, 15-30 minutes. Remove and cool.

When eggplant is cool enough to handle, part the skin, scoop out the flesh and mince it finely. Mix it with the lemon juice, oil, garlic, cheese, salt and pepper.

Taste and adjust the seasonings, then garnish with parsley leaves and serve with bread or crackers.