Tsakonian eggplants with parsley dip

A comfortingly balanced and fresh Mediterranean dish.

By Agapi Micheli

Servings: 4

Ingredients:

• 4 tsakonian eggplants
• 100 ml olive oil
• Salt, pepper
• 40 ml apple cider vinegar
• 1 tablespoon honey

Ingredients for the parsley dip:

• 1 bunch parsley, stems removed
• 2 cloves garlic
• 1 teaspoon lemon juice
• 250 g white bread, soaked, well squeezed, and crumbled
• 80 ml olive oil
• Zest of 1 lemon
• Salt
• Pepper
• Olive oil for serving

Preparation:

Peel the eggplants and cut them in half. Rinse and add to a frying pan with olive oil and salt, cooking over medium heat until browned and starting to soften. Once softened, add a dash of water, the apple cider vinegar, and finally the honey. Turn them frequently so they cook evenly and become glazed. If they seem to need a little moisture, add a small amount of water. The heat should be on medium throughout the process. Remove from the heat and set aside.

To make the Syrian parsley dip, begin by pulsing the parsley in the food processor, together with the garlic, vinegar, salt, and pepper. Add the bread while the food processor is still blending. Gradually add the olive oil, as if you were making mayonnaise, until a creamy parsley dip forms. Serve the parsley dip first, placing the eggplants on top, and garnish with some fresh olive oil and the lemon zest.