Eggplant Dip

If there’s one thing I learned growing up, it is to use fresh ingredients at all times. And that includes using fresh parsley. The flavor of the fresh parsley makes this dip taste so good.” – Mavra


  • 1 large eggplant
  • ½ cup Mavra’s Greek Oil
  • 2 tablespoons white vinegar
  • 2 cloves garlic
  • 2 tablespoons fresh parsley, chopped


  1. Clean and wipe eggplants (do not remove stem).
  2. Placed whole eggplants on grill for 15-20 minutes. Turn them over until the skin is soft and burnt. (Burned skin gives them the smoky flavor).
  3. Carefully remove from grill and let cool; while still warm, peel burnt skin away, cut in half and remove seeds.
  4. Cube and mix in blender with olive oil,  vinegar, garlic, and fresh parsley until smooth.
  5. Serve with fresh, raw vegetables or with pita chips. Enjoy!

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