Katsogiannos’s Grilled Eggplant Dip with Roasted Red Peppers
From “Athens: Food, Stories, Love” — Pre-order on Amazon. This smoky, creamy grilled eggplant dip with roasted red peppers is a beloved dish from the legendary Katsogiannos Taverna in Athens. A classic Greek meze, it’s perfect for summer gatherings or as a flavorful spread. This recipe is featured in my new book, “Athens: Food, Stories, Love.” Pre-order now for more authentic Greek recipes and culinary stories!
Ingredients
- 4 medium eggplants
- 2 red bell or Florina peppers
- 1 garlic clove minced
- 4 –6 tablespoons extra-virgin Greek olive oil
- ½ cup finely chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper to taste
Instructions
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Preheat grill or broiler to high. Puncture eggplants with a fork in several places.
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Grill or broil eggplants and peppers until charred and soft (25–35 minutes for eggplants, 20 minutes for peppers), turning for even charring. Transfer to a bowl, cover, and let steam to loosen skins.
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Split eggplants, scoop out flesh, and drain in a colander for 1 hour. Peel, seed, and finely chop peppers.
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Finely chop drained eggplant pulp. In a bowl, combine with chopped peppers and juices. Stir in 4 tablespoons olive oil, garlic, parsley, salt, and pepper. Add more olive oil for a silkier texture if desired.
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Serve as a dip or spread.
