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Smoky Greek Eggplant Dip

2 Eggplants Large
1/4 Medium Vidalia Onion
1/2 cup Olive Oil Extra Virgin
2 tbsp Lemon Juice Freshly squeezed
1 tbsp Red Wine Vinegar
1 tbsp minced garlic
1 teaspoon The Spice Hunter Parsley
2 teaspoons The Spice Hunter Roasted Garlic Powder
2 teaspoons The Spice Hunter Spanish Smoky Turmeric
The Spice Hunter Salt and Pepper, to taste
Optional: Kalamata Olives

Preheat your oven to 400F. Pierce the eggplants with the fork all over. Place eggplants on baking sheet sprayed with cooking spray. Roast eggplants for about 60 minutes, rotating every 15 minutes. Place minced garlic, garlic powder, olive oil, lemon juice, vinegar, parsley, smokey turmeric, a pinch of salt & pepper in a food processor blend smooth. Once the eggplants are roasted, take them out of the oven to cool. Once cool, remove skin and place flush in a strainer and let it sit for 20 minutes. Move to the cutting board and roughly chop. Place eggplant in a bowl, and shred onion directly into the bowl. Add garlic, olive oil, lemon, vinegar mixture and mix gently to combine. Chill for an hour in refrigerator before serving. Serve as an appetizer topped with Kalamata olives and with crusty bread.