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Eggplant & Onion Dip

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Serves | Prep Time 10 min | Cook Time 20 min

Why I Love This Recipe

FEATURING: Eggplant, onion and garlic.

A lovely eggplant dip that we slightly adapted from Minimalist Baker ( that is itself inspired the Persian eggplant dip known as Borani or Kashkeh Bademjoon.

OPTIONAL: For an ultra creamy version, Minimalist Baker suggests add 1/4 cup Greek yogurt but I never do!

Ingredients You'll Need

1 eggplant (cut into 1/4 inch rounds // skin on)
1 onion, diced
3 cloves garlic, peeled and minced
A bit of olive oil
Sea salt + ground pepper

Pita, toasted bread, or assorted veggies


Preheat oven to high broil (400F) and position a rack at the top of the oven.
Arrange eggplant rounds on a baking sheet drizzle with olive oil and a pinch of sea salt. Roast for 5-7 minutes, turning once or twice until eggplant is softened and golden brown. Remove from pan and let cool to the touch.
While eggplant is roasting, heat a large skillet over medium heat and add 2-3 Tbsp olive oil. Add onion and stir often until caramelized – turn heat to low if browning too quickly. Add minced garlic in the last few minutes so it doesn’t burn. Set aside.
Peel away the skin of the eggplant (if a little is left that’s OK) and add flesh to a mixing bowl. It should be soft and tender. Add onion-garlic mixture and mash with a fork. Season with salt and pepper to taste.
Serve immediately with pita, toasted baguette, or assorted veggies. Best when eaten fresh, but it will keep in the fridge covered for a couple of days.

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