Eggplant & Onion Dip
  • Cooking Time: 20 min
  • Preparation Time: 10 min
  • 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
  1. Preheat oven to high broil (400F) and position a rack at the top of the oven.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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!