Melitzanosalata (Greek eggplant dip)

Ingredients

• 2 medium sized eggplants
• 3 cloves garlic, peeled and minced
• Juice of ½ a lemon
• ¼ cup Cobram Estate extra virgin olive oil, extra for serving
• Salt and pepper to taste
• Freshly chopped parsley leaves for garnish
• Pinch of sumac, for garnish

Method

1. Preheat the oven to 180C. Place the eggplants on a lined baking tray and pierce the eggplant all over with a knife or a fork. Roast in the oven for 60 minutes or until the eggplant is soft and tender.
2. Allow the eggplant to rest until cool enough to handle. Slice the eggplant in half lengthways and using a spoon, scoop out the flesh and set aside.
3. In a large mixing bowl, add in the minced garlic. Roughly chop the eggplant or mash with a fork. Then add to the mixing bowl along with the garlic. Add in the Cobram Estate Extra Virgin Oil and mix with a spatula or spoon. Add in the lemon juice and season with salt and pepper.
4. Serve as a mezze with some olives, hummus and bread or a side dish with any cooked meats. Drizzle with Cobram Estate Extra Virgin Olive Oil and sprinkle over the chopped parsley and a pinch of sumac.