A tangy vegetarian Greek dip from Nu Aegean Cuisina in Vancouver. Serve over their zucchini chickpea balls from our October 2011 issue.
3 medium eggplants
1/2 cup olive oil
2 cloves garlic, crushed
3 tbsp red wine vinegar
Salt and pepper to taste
Lemon wedges and pine nuts (for garnish)
Step 1: Preheat oven to 450°F.
Step 2: Rub eggplant skin with a touch of oil, then roast on high heat until skin is charred and flesh is soft, about 20 minutes.
Step 3: Scoop out cooked pulp and purée in food processor with garlic, then place in a bowl. Slowly whisk in vinegar and oil. Season with salt and pepper to taste. Serve over Zucchini Chickpea Balls. Garnish with lemon and pine nuts.
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