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First of all, preheat the oven to 390° F (200° C).
After that, rinse and dry the eggplants, then holes a few times the skin of the vegetables with a fork.
Place the eggplants on a tray lined with parchment paper and bake, 45 mins to 80 mins depending on the size of the eggplants, until very tender and wrinkled, flipping them a couple of times.
This step can also be done with a charcoal or electric grill.
Once incredibly tender, cut the eggplant still hot into halves and scoop the pulp.
Pour the pulp into a colander, add a pinch of salt, and let it lose the vegetation water stirring and pressing with a spoon occasionally until it reaches room temperature.
While the eggplant pulp is reaching the room temperature, combine the olive oil with red onion, garlic, black pepper, and vinegar.
Mix it all until smooth and consistent.
Now, mince the eggplant pulp with a knife, then mince the fresh parsley as well.
Finally, combine the eggplants, the parsley, and the vinaigrette, stirring and serving along with, pita, meats, and other Greek small plates.