📍 Where this dish comes from: Mykonos · Mykonos windmills / Little Venice
Discover the history of this region →
Discover the history of this region →
Greece’s answer to baba ganoush — but bolder, smokier, and distinctly Greek thanks to fresh tomato, parsley, and a liberal hand with olive oil. The secret is charring the eggplant directly over open flame until it collapses and the skin blackens completely. That smoke is everything. Do not rush this step.
What You’ll Need
Servings: 6 servings
Calories: 110kcal
Ingredients
- 2 large eggplants
- 3 tbsp extra-virgin olive oil plus more for drizzlingrlic cloves minced
- 1 small tomato finely diced and drained
- 2 tbsp fresh parsley chopped
- 1 tbsp lemon juice and 1 tsp red wine vinegar
- Salt and pepper to taste
Instructions
- Char eggplants directly over a gas flame or under a broiler, turning occasionally, until skin is completely blackened and eggplant collapses, about 15-20 minutes.
- Place in a colander, slash open, and drain 20 minutes. The bitter liquid that drains out should not go into your dip.
- Scoop out flesh, discarding all charred skin. Chop roughly.
- Combine chopped eggplant, garlic, tomato, parsley, olive oil, lemon juice, and vinegar. Mix well but keep it rustic.
- Season with salt and pepper. Drizzle with olive oil and serve.
Nutrition
Serving: 1serving | Calories: 110kcal | Protein: 1g | Fat: 9g | Fiber: 3g
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Health Benefits
- Eggplant skin contains nasunin, a powerful anthocyanin antioxidant that protects brain cells from oxidative damage.
- The flesh is rich in fiber that feeds beneficial gut bacteria.
- Charring creates beneficial compounds while concentrating the vegetable’s natural sweetness.