Makes 3 1/2 cups
Preheat your oven to broil and line 2 baking sheets with foil.
Cut the eggplants into large slices, approximately 1 cm thick. Place them on the baking sheets so that they don't overlap, along with the unpealed garlic cloves. Sprinkle both sides of the eggplant with salt and lightly brush both sides with olive oil. Place under the broiler for about 10 minutes. Then flip the eggplants, rotate the baking sheets and broil for another 5-10 minutes, till the eggplant is lightly browned like in the picture above. Then let them cool.
Next, peel the skins off the eggplant and garlic. I find it easier to just scoop the eggplants meat out of the skin with a spoon for the end pieces. Combine the peeled eggplant and garlic with the rest of the ingredients in a blender or food processor and blend till silky smooth.
Transfer to a tupperware, preferable glass, and store in the fridge for up to about 10 days. Serve with pita bread, crackers, pita chips, or whatever your heart desires and enjoy!
0 servings