Eggplants – 4 medium size
Garlic – 5 cloves
Parsley – a few springs
Lemon Juice – 1 lemon
Extra Virgin Olive Oil – 3 tablespoons
Pomegranate Arils – 40 grams
Pine Nuts – 20 grams
Sea Salt – 2 teaspoons
Freshly Ground Black Pepper – to taste
Eggplant Dip – The Greek cuisine, a primarily a legume and vegetable based cuisine, enhanced by fresh seafood and lean meats, is nutritious, flavorful and delicious. The regional cuisine of Santorini is known for its unique ingredients cultivated in the volcanic soil, different cooking methods and culinary artistry. The locally sourced seafood, meats, vegetables, cheeses, fruits and herbs enhance the distinctive flavors of Santorini cuisine. White Eggplant, a specialty of Santorini, has a white skin, sweet-savory flavor and a reduced oil absorption. In our recipe, we use Black Eggplant, as the White Eggplant was out of season when we prepared our recipe. The pungent garlic, parsley, olive oil and citrus juice complement the eggplant’s flavor. Roasted Pine Nuts add an earthy flavor while Pomegranate Arils add a natural sweetness to the eggplant dip. Our delicious Eggplant Dip, best served with fresh pita bread, has a delicate texture and a dash of sweetness.
Step 1 – Roast the whole eggplants at 375 degrees Fahrenheit for about 1 hour. Use a food processor to puree the roasted whole eggplants (with their skin), the garlic, lemon juice, sea salt and the black pepper.
Step 2 – Toast the pine nuts in the skillet until lightly golden. Remove the pomegranate arils and finely chop the parsley.
Step 3 – Place the eggplant dip in the serving bowl, then sprinkle the roasted pine nuts, pomegranate arils and parsley on top.
Step 4 – Serve the eggplant dip with a fresh pita bread.