Ingredients
- 2 large eggplants
- 3 cloves garlic minced
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1/4 cup fresh parsley
- Salt and pepper
Instructions
- Preheat oven to 375°F. Prick the eggplants with a fork and place them on an ungreased baking sheet, with or without parchment paper.
- Roast the eggplants for about 60 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- Allow the eggplants to cool, then peel and discard the skin. Place the eggplant flesh in a colander to drain any excess liquid.
- Transfer the eggplant to a mixing bowl. Add the garlic, olive oil, lemon juice, and parsley. Mash with a fork until the ingredients are well combined but still slightly chunky. Season to taste with salt and pepper.
- Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.