Smoky Eggplant Dip (Patlican Ezmesi) | Williams Sonoma
Smoky Eggplant Dip (Patlican Ezmesi) This dip is made with eggplants cooked by charring them whole and with the skin on, over a gas ring, on a barbecue or
Ingredients
- 3 large eggplants
- 3 Tbs. fresh lemon juice
- 2 garlic cloves, crushed
- 3 Tbs. olive oil
- 1 Tbs. finely chopped fresh flat-leaf parsley
- Salt, to taste
- Flatbreads or crudités for serving
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