Monday, December 23, 2013

Eggplant Dip

This dip is really easy to make and doesn't require any food processor or hand mixer. It is a creamy, slightly smoky, flavorful dip that goes perfect with some whole wheat pita chips or cut up crisp veggies. In these pictures I paired the dip with the pita chips, even though the color of the dip and chips are very similar and not so photogenic, they taste amazing together and make it hard to stop snacking on. The fresh taste of this eggplant dip definitely beats any store bought kind out there.
Give it a try and impress your guests!


Eggplant Dip
1 large eggplant
1 large onion, diced
2-3 cloves of garlic, minced
6 Tb water, divided
1/2 Tb olive oil
1 Tb tahini
salt and pepper to taste, optional

Cut the ends off your eggplant. Poke the eggplant with a fork all around. Wrap the eggplant, with the skin on, with two layers of aluminum foil. Turn on your stove top burner to a medium heat and place the aluminum foil covered eggplant over it. Every 5-10 minutes rotate the eggplant so that each side gets cooked. After all the sides are cooked and when poked with a fork feel soft, remove from burner and let cool. I use a pair of tongs to rotate the eggplant so I avoid getting burned.

In a pan start to cook the diced onion with about 4 tablespoons of water. I cover it for the beginning to help get the onions to soften. As they get softer you can add in the 1/2 tablespoon of olive oil and keep cooking and stirring. Then add in the minced garlic and continue to saute. If the onions and garlic start to get dry or begin to burn add another 2 tablespoons of water*. Keep cooking and stirring till onions are browned and soft. Be sure not to burn the garlic.


Now all your have to do is cut the eggplant in half. Use a fork to scrape out the eggplant flesh and mash. Add in the sauteed onion and garlic and mix. Lastly, add in the 1 tablespoon of tahini and mix.


Let cool in the fridge. Serve cold or at room temperature.
As this dip sits in the fridge the flavor gets even better, so I suggest waiting to add the salt and pepper. Taste once it has cooled in the fridge overnight and then add if desired.


*Using this water method to saute onions really minimizes the amount of oil needed. Usually you need a lot of oil to saute onions, but this way still gives you the nice brown sauteed onions minus the fat


Enjoy!
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7 comments:

  1. Does this freeze well?

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    1. hmm, I haven't tried sorry. I would maybe freeze before adding the tahini and then when you defrost add the tahini which will help it be creamy after freezing, but again since I haven't tried I can't promise it will be good. If you do freeze it, let me know how to goes, thanks!

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  2. is the tahini raw paste or prepared?

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    Replies
    1. I believe it's raw. Before you add any water or spices...

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  3. Thanks for that excellent tip on frying onions with less fat!

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  4. I bookmarked this recipe when it went up this week because I had an eggplant and needed to do something with it, and I was so intrigued by your method of caramelizing onions. It worked perfectly! I would never have thought to use water.

    This was also my first time stove-roasting anything, and though it was a little scary when pieces of the foil lit up, it also worked perfectly and I'll definitely be trying this again with eggplant and with other veggies. Thank you for a new, healthy, flavorful eggplant dip!

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    Replies
    1. Tali, I am so glad it worked well for you! Enjoy!

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Thanks for reading and sharing your thoughts!