Eggplant Dip

Eggplant Dip

I almost called this dish Eggplant Hummus, but since traditionally the main ingredient in hummus is beans, I opted for Eggplant Dip. If you like eggplant, you should really like this creamy, satisfying dip (or spread) no matter how you choose to eat it. My favourite way is to spread it on a piece of toast and drizzle with some chilli oil for extra yum, but that's just me. Try it and let me know your favourite way of enjoying this dip!

Eggplant Dip

Eggplant Dip

Yield

Makes about 1½ cups of eggplant dip

Prep time

Active time:

Total time:

How it's made

3lb eggplant, peeled and cut into ½ inch thick circles

 

Sprinkle each piece of eggplant with a little bit of salt and let stand for 20 minutes.

½ salt, or to taste

 

2 tbsp olive oil, or as needed

 

Rinse eggplant, pat dry, drizzle with olive oil, and place on a baking sheet. Roast in the oven for 15 minutes flip the slices, and bake for another 15 minutes, until it softens and becomes golden brown. Once the eggplant is cooked, mash it until it becomes almost smooth.

 

3 tbsp olive oil

 

Meanwhile, heat olive oil in a medium pan over medium heat.

 

2 large yellow onions, diced

 

Add onions and cook for 5 minutes, until translucent.

 

6 garlic cloves, minced

 

Add garlic and cook for another minute.

Add roasted and mashed eggplant to the onion/garlic mixture.

 

⅓ cup tahini

 

Add all other ingredients to the eggplant/onion mixture and cook for another 2-3 minutes, until everything is nicely integrated. Remove from heat and place in a serving bowl.

3 tbsp lemon juice

3 tsp paprika

½ tsp salt

¼ tsp pepper

 

2 tsp chilli oil (optional)

 

For added heat, drizzle chilli oil over the dip and enjoy.

Helpful tips

Best eaten while still warm. It can also be eaten out of the fridge, cold, for up to 4 days.

I’ve served this dip with crackers as an appetizer, and as a sandwich spread for a savory breakfast or lunch.