Who doesn’t like eggplant dip?
I have made this eggplant dip for family, friends, co-workers…it’s always a favorite and so easy to make! Only 7 ingredients, roast, saute, and throw it into the food processor.
This recipe is adapted from Minimalist Baker’s Persian Eggplant Dip. I’ve added tahini and lemon juice for a creamier texture.
I tend to double this recipe for larger parties, just allow an extra 10 minutes for the second batch of eggplant. ENJOY!
- 1 medium eggplant, peeled and cut into 1/4 inch rounds
- 1/2 of a sweet onion, sliced
- 4 cloves of garlic, roughly chopped
- 1 tbsp of tahini
- 2 tbsp of lemon juice
- Olive oil for roasting and sauteing
Serve with raw veggies or pita chips. Serves about 4- 6 as an appetizer.
Preheat your oven to broil (high if you have an option). Sprinkle your eggplant slices with salt and place in a colander for about 10 minutes. This process helps to release some of the water in the eggplant for a better roast. Pat dry once finished.
On a lined and greased sheet pan, arrange the eggplant slices evenly and drizzle with oil. Cook in the oven for about 8 minutes, flipping the slices at least once. You want a nice, golden brown color on both sides.
While the eggplant is in the oven, saute the minced garlic in 1 tbsp of olive oil. Do not burn. Put aside. Do the same for the onion until it is caramelized. I find this is easier on a lower heat. Put 2 spoonfuls aside to add to the top of the dip at the end.
Once the eggplant is roasted, carefully (it’s HOT) add the eggplant, sauteed garlic, tahini, and lemon juice in your food processor. Blend until creamy. Add in the the caramelized onion that you didn’t set aside and blend for about 10 – 15 seconds so the onions are mixed in well, but still a little chunky. Salt to taste (I added a dash or 2 of salt). Serve immediately with the reserved onion on top! If you have any leftover, this dip will keep in the refrigerator in an air-tight container for a few days. However, it is best when it is warm and fresh!