Athenian Eggplant Dip with Dill - Olive Oil Critic
A flavour packed vegetarian dip that works awesome as a dip, a sandwich spread, or a topper to a grilled portabella or chicken.
Ingredients
- 2 large eggplants
- ½ cup Wild Dill Olive Oil (divided)
- 2 cups Cherry tomatoes (halved)
- ½ Red onion (finely chopped)
- ½ cup Flat leaf parsley (chopped)
- 3 Garlic cloves (minced)
- 2 tbsp Capers (drained)
- ¼ cup Fresh dill (chopped)
- ¼ tsp Fleur de Sel
- 2 tbsp Veggie Garnish
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