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About the Recipe:

Eggplant has a prominent place in Greek cuisine, and this salad/ spread with smoky flavors and tender flesh is one of the most popular of all Greek meze. Similar to baba-ghanoush but without the tahini, the Greek version puts the eggplant flavor front and center. To get that smoky flavor, that's so important and characteristic of this dish, char-grill the eggplants on an open grill, scorch the eggplant on a gas stove-top or roast them in the oven.
-- Adapted from How to Roast a Lamb by Michael Psilaki


  • 2-3 pounds (2 large) eggplants 

  • 6 tablespoons extra-virgin olive oil, divided 

  • 6 shallots, roughly chopped 

  • 2 cloves garlic, smashed and roughly chopped 

  • ½ small fire-roasted red bell pepper, home roasted or store bought, chopped 

  • ½ roasted yellow pepper, chopped (or use more red peppers) 

  • 1 tablespoon fresh lemon juice 

  • 12 cloves garlic confit (see recipe #5) 

  • ¼ cup red wine vinegar or more to taste 

  • ¼ cup extra virgin olive oil 

  • Small handful roughly chopped fresh herbs, such as dill, mint, basil and/or chives 

  • Kosher salt and freshly ground black pepper, to taste 

  • Toasted pita, for serving


  1. Rinse the eggplants well under cold, running water, drain them and prick them in a few places with a fork. 

  2. Sit the eggplant on the flame of the gas burner and scorch the skin, turning the eggplant around from time to time. Continue until the eggplant collapses some and the flesh has become soft. Alternatively, once the skin has blackened all over, you can put the eggplant on a foil-line sheet pan and place in a 400-degree oven until soft. Let the eggplants cool enough to handle. 

  3. Cut them in half and scoop out the seeds. Spoon the pulp into a colander placed in a bowl or in sink; discard skin. Let pulp drain in strainer overnight (or at least 30 minutes). 

  4. In a skillet, warm 2 tablespoons olive oil over medium-high heat. Add the shallots and cook until tender, about 3 minutes. 

  5. Add the garlic and roasted peppers, and cook for 1 minute more. 

  6. Deglaze the pan with the lemon juice and remove from the heat. 

  7. In a food processor, combine half the drained eggplant and the garlic confit. Puree until very smooth and add the red wine vinegar. With the motor running, drizzle in the remaining 4 tablespoons extra virgin olive oil. 

  8. Coarsely chop the remaining drained eggplant, and in a large bowl, combine with the pepper mixture. 

  9. Add the pureed eggplant and fold together. Season generously with salt and pepper and fold in the fresh herbs.

Prep Time:
Cook Time:

20 min

1 hour (Drain over night)



1 quart

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