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Eggplant Meze

Serves 4
Time 1 hr 15 min
One of the most popular vegetables in Greece is eggplant, and many traditional recipes combine it with garlic, tomato, lemon and olive oil for good reason! Enjoy this classic combo in meze (meh-ZAY) style, a flavorful spread customarily served with crackers or pita bread.
Ingredients
  • 1 large (or 2 medium) eggplant
  • 1 clove garlic, smashed
  • 1/2 small yellow onion, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 large tomato, seeded and chopped
  • 1 teaspoon dried marjoram
  • 1 teaspoon fines herbes
  • 2 teaspoons lemon juice
  • 1/4 cup extra-virgin olive oil
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Method

Preheat the oven to 350°F.

Place eggplant on a baking sheet and pierce with a fork several times and bake for 1 hour or until tender.

When cool, peel eggplant and cut it into 1/2-inch pieces.

Combine chopped eggplant with garlic, onion, tomato, parsley, herbs, lemon juice and olive oil in a food processor or blender.

Process until well combined, leaving the mixture a little bit chunky.

Refrigerate for at least 2 hours. Serve with crackers or pita bread.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 large (or 2 medium) eggplant
  • 1 clove garlic, smashed
  • 1/2 small yellow onion, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 large tomato, seeded and chopped
  • 1 teaspoon dried marjoram
  • 1 teaspoon fines herbes
  • 2 teaspoons lemon juice
  • 1/4 cup extra-virgin olive oil
Shop with Prime

Exclusively for Prime members in select ZIP codes.