Persian Eggplant Dip
Ingredients
The dip
-
1
large
eggplant
-
2
cups
onion (diced)
-
3
cloves
garlic (minced)
-
2-3
Tbsp
olive oil
-
to taste
sea salt
-
to taste
ground pepper
-
ΒΌ
cup
plain Greek yogurt or sour cream (optional)
For serving
-
as needed
pita, toasted bread, or assorted veggies
Instructions
- 1. Sprinkle salt on both sides of the eggplant and place it in a colander to drain excess water for 10 minutes.
- 2. Rinse the eggplant lightly and press dry between towels.
- 3. Preheat the oven to high broil and arrange the eggplant rounds on a baking sheet with olive oil and sea salt.
- 4. Roast for 5-7 minutes until softened and golden brown, then let cool.
- 5. While the eggplant roasts, heat olive oil in a skillet and caramelize the diced onion, adding minced garlic in the last few minutes.
- 6. Peel the skin off the cooled eggplant and mash the flesh in a mixing bowl, then add the onion-garlic mixture and season with salt and pepper.
- 7. Optionally, stir in Greek yogurt for creaminess.
- 8. Serve immediately with pita, toasted baguette, or veggies.
Nutrition Facts (estimated)
Servings
5
Calories
92
Total fat
3g
Total carbohydrates
16g
Total protein
2.3g
Sodium
123mg
Cholesterol
0mg
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