Roasted Eggplant Dip

Ingredients:

2 medium eggplants - crosshatched for roasting (Learn How)

1 1/2 tablespoon(s) olive oil - for eggplant

1 pinch salt and pepper - to taste

3 garlic cloves - peeled and roughly chopped (Learn How)

2 tablespoon(s) red wine vinegar

3 tablespoon(s) olive oil

2 tomatoes - small diced

1/2 teaspoon(s) red chile flakes - ground

1 pinch salt and pepper - to taste

1 bunch of scallions - green part only, minced

1 tablespoon(s) parsley (flat leaf) - finely chopped

1/4 cup(s) Feta cheese - crumbled for garnish

Steps:

-Preheat the oven to 350 degrees.

-Cut the eggplants in half and then crosshatch the flesh side. Rub the oil into the flesh and then season liberally with salt and pepper.

-Roast the eggplant on 350 degrees for approximately 30-40 minutes, until the flesh is soft and slightly golden.

-In the food processor, place the garlic and red wine vinegar. Puree until the garlic is finely chopped.

-Scoop the eggplant out of the peel into the food processor and puree with the garlic and vinegar to a smooth paste.

-Slowly drizzle in the 3 tablespoons of olive oil while processing.

-Add the tomatoes, chile flakes, salt, pepper, scallions and parsley. Pulse just enough to mix.

-Place in a bowl and top with feta crumbles.

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