- 1 head of elephant garlic, peeled and whole.
- 10-12 small aubergines, whole.
- Juice of 1 lime.
- 1/4 cup of extra virgin olive oil.
- Salt and pepper.
- Italian parsley to garnish.
Coat garlic and eggplants in a small amount of olive oil and roast for an 80-90 minutes at 325ºF.
Score the eggplants at the non-stem end with a sharp paring knife then squeeze the pulp out like a tube of toothpaste. Mash the garlic with your hands, removing the tough stem ends.
Add remaining ingredients (except the parsley) and mash with a muller or some other blunt implement.
Serve with pita or some other flatbread.
Shout out to Contented Acres for the produce!