1. Preheat the oven to 350°F. 2. Prick both the eggplants with a fork a few times and bake on a baking tray for 1 hour. 3. Remove the skin, then roughly chop the flesh and place in a colander or sieve to drain any excess moisture. 4. Place the eggplant, garlic, parsley, onion, red pepper, tomato, chili, breadcrumbs, and salt and pepper to taste, in a food processor bowl and process until combined but still a little bit coarse. 5. With the motor running, add the lemon juice and olive oil alternately, in a steady stream, as if making mayo. The mixture will thicken. 6. Transfer to a large bowl, cover and refrigerate for 3 hours to firm the mixture and allow the flavors to infuse. 7. To serve spread on a large shallow serving platter, drizzle with 1-2 tablespoons olive oil and garnish with black olives. ---------------------------------------------------------------------------
Nutrition
Ingredients
