This eggplant dip is adapted from the recipe of Tess Mallos, who died in 2012. She wrote the first cookbook I ever owned, and I still regularly make this recipe. She includes a small grated onion, but I find it too strong.
Eggplant dip (Melitzanosalata)
1 large or 2 medium oval eggplants to about 500 g (1 lb)
1 garlic clove, crushed with 1/2 teaspoon salt
2 slices bread, crusts removed.
3 tablespoons lemon juice
1/2 cup olive oil
2 tablespoon chopped parsley
freshly ground black pepper
Place whole, unpeeled eggplant on a baking tray and cook in a moderate oven for 30–50 minutes, depending on size, until soft to the touch. While hot remove skin and chop flesh roughly.
Process bread into bread crumbs.
Remove the flesh from the eggplant and process with the breadcrumbs.
Add the other ingredients to the processor and pulse briefly. Don't overprocess as the olive oil becomes too bitter.
Place in a bowl and chill well. Mixture thickens when thoroughly chilled. Garnish with black olives and serve with crackers, toast fingers or crusty bread.