- preheat oven to 210°C
- wash & slice the eggplants in half (length-wise), make diagonal slits in the flesh, right down to the skin, cut the white bulb of the green onions in half and leave the garlic cloves whole or cut in half
- place everything a baking sheet, drizzle with 2 tbsp olive oil, sprinkle with some dried thyme leaves or add the fresh thyme sprigs and some salt and bake for 30-35 minutes until slightly charred, then remove from the oven and let cool
- scoop out the flesh from the sliced eggplants, place in a food processor, add the broiled onions and garlic, the pitted black olives (approximately 35 grams when pitted), the lemon juice, lemon zest, 2 tbsp olive oil, salt & pepper and blend until smooth
- adjust to your taste with more salt, pepper and/or thyme leaves, you may add more olive oil and/or lemon juice, then refrigerate and serve slightly cool or at room temperature with bread or breadsticks.
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