Flatbread with Eggplant Spread

Ingredients

• 1 kg eggplants
• 1 small onion
• 3 cloves garlic
• Lemon juice
• Salt
• 0.5 cup olive oil
• white pepper
• 2 tsp finely chopped parsley
• tomatoes (cut into small pieces)
• Basil
• 4 pita breads (ready-made)

Instructions

1. 1.

   Wash and dry the eggplants, then pierce them several times with a fork. Roast on a charcoal grill or in a 200°C oven until the skin blisters, wrinkles, and the flesh feels soft. Meanwhile peel and chop the onion and garlic. Remove the skins from the cooled eggplants and discard the stems. Roughly chop the flesh and blend it with onions, garlic, and parsley in a blender until smooth. Stir in enough olive oil to create a creamy paste. Season with lemon juice, salt, and pepper. Divide into four serving bowls, cover, and refrigerate.

2. 2.

   Bake the pita breads according to package instructions or briefly toast both sides in a pan, cut into strips, and serve with the eggplant spread.