Ingredients

• 2 large eggplants
• 2 garlic cloves, roughly chopped
• 4 tablespoons flat leaf parsley, chopped
• 1 small onion, grated
• 1/2 red pepper, seeded and chopped
• 1 large ripe tomatoes, finely chopped
• 2 small fresh red chilies, seeded
• 3/4 cup soft white breadcrumb
• 1/3 cup lemon juice, freshly squeezed
• 1/2 cup good quality olive oil
• black olives, for garnish

Instructions

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.