Creamy Eggplant and Caramelized Onion Dip
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 5
- olive oil
- 3 cloves garlic ((minced))
- 1 large eggplant ((cut into 1/4 inch rounds // skin on))
- 2 cups onion ((diced // any kind – i used yellow))
- sea salt + ground pepper
- 1/4 cup plain greek yogurt or sour cream ((optional))
- pita toasted bread, or assorted veggies for serving
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0.05624999991 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.0077669999875728 g
- Serving Size 1 1 (1/4-cup servings) (3g)
- Sodium 0.0011249999982 mg
- Sugar 0 g
- Trans Fat 0.0015232499975628 g
- Calories 0 calories
[ { "@type": "HowToStep", "text": "Sprinkle your eggplant with salt on both sides and place in a colander in the sink to drain excess water. After 10 minutes, lightly rinse with water and then press dry between two towels." }, { "@type": "HowToStep", "text": "Preheat oven to high broil (or medium if you have the option) and position a rack at the top of the oven." }, { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "OPTIONAL: Add 1/4 cup Greek yogurt and stir once more – this makes the dip ultra creamy, but is not necessary if vegan or dairy intolerant." }, { "@type": "HowToStep", "text": "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." } ]
