Smoked Eggplant dip


Greek summer is never complete for me without a properly smoked eggplant dip. The inconvenient reality is the desired smoke-y flavour of the eggplant will never be achieved without direct contact with an open flame, so do not miss the opportunity to enjoy it if you have access to a gas stove, or other flame baring equipment.


On a strong flame place in direct contact:

  • Eggplant, pierced at several points with a fork. Use big fat tight eggplants with a lot of flesh.

Let the skin burn well all around, about 5 minutes on each side and bottom. Place in strainer over a bowl, and allow to cool and lose the liquids coming from the flesh. Using your fingers remove the burnt skin, helping it under running water if necessary to remove the smaller bits. Allow it to drain again. Place on a cutting board, remove the stalk, and pass a chef's knife several times over the flesh. Feel free to remove the seeds before you mash it up, to be honest I do not find it makes it better in any way, and I quite like the rustic look with the seeds in.


In a bowl mix the smoked eggplant flesh with:

  • Parsley, very thinly cut

  • Red Pepper, very small cubes

  • Garlic, crashed

  • Lemon juice

  • Lemon zest

  • Sumac

  • Salt

Pick your relative volumes according to the flavour profile you want to create. I like it acidic, herby and with enough peppers to pop up in each bite, but not very strong on the garlic. Indicatively for 4 eggplants, I have used 1/2 cup parsley, 1 pepper, zest and juice from 1 big, fat, fleshy lemon, and some more, 1 tsp sumac. The salt I always add to taste. Add some, mix well, taste, adjust, etc until you hit the balance.


Garnish with:

  • Pine nuts, toasted

and drizzle right before you serve a good amount of:

  • Olive Oil, extra virgin is always better

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