2 Medium Eggplant
1 clove garlic chopped
3 Tbs extra virgin olive oil
1 tbs white wine vinegar
1 tbs lemon juice
3 tbs of chopped Italian parsley
Salt and Pepper to taste.
Preheat the oven to 400F. Poke a few holes in the eggplants and roast on a baking sheet until soft inside, about 40 min. You can also roast on the grill; it takes less time and adds a nice smoky flavor. (Don’t forget those holes, as eggplants can explode, and the cleanup is not pretty).
Let the eggplants cool and remove the outer skin scraping down and reserving the flesh. Place the eggplant, garlic, vinegar, lemon juice and parsley in the food processor and pulse until combined. Add olive oil, salt and pepper and pulse a few times more. You will now have a smooth eggplant paste delicious served with warm pita bread.
Next time I would process only a about a quarter of the eggplant with all other ingredients. I would roughly chop the rest and then combine altogether. It will give the dish a bit more texture.