Appetizer or party dip.

Quantities are approximate as this is more of a constructed platter.


  • Eggplants 2 or 3- choose fat ones that are hard and shiny

  • 3 to 4 gloves of garlic

  • Salt, Cayenne Pepper,

  • Olive oil and lemon Juice to taste



Grill the eggplant with the skin on the stove- this is a messy operation but so worth the cleaning (!) as the scorched peel will enhance the taste of the eggplant.

Wait to cool then peel and smash with a fork.

Place in the serving platter – better a flat one than a bowl

In a bowl, crush the garlic with a pinch of salt

Add the lemon juice and the oil and whisk like any dressing

Drizzle over the eggplant and add the cayenne powder

Enjoy with Pita bread or as a side with grilled fillet of fish or chicken.