Eggplant Onion Dip Recipe

Name: Eggplant Onion Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium eggplants; 3 tablespoons olive oil; 1 1/2 cups onions, chopped; 3 garlic cloves, minced (more if you love garlic) or 3/4 teaspoon garlic powder (more if you love garlic); 1 leek, finely chopped; 1/2 teaspoon sugar; 1 teaspoon sea salt or 1 teaspoon sea salt, to taste; 1/4 teaspoon ground coriander; 1/4 teaspoon ground cumin; 1/8 teaspoon cayenne pepper; 3 tablespoons fresh parsley, chopped; 2 tablespoons lemon juice; 2 tablespoons tahini

Servings: persons

3 medium eggplants
3 tablespoons olive oil
1 1/2 cups onions, chopped
3 garlic cloves, minced (more if you love garlic) or 3/4 teaspoon garlic powder (more if you love garlic)
1 leek, finely chopped
1/2 teaspoon sugar
1 teaspoon sea salt or 1 teaspoon sea salt, to taste
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
3 tablespoons fresh parsley, chopped
2 tablespoons lemon juice
2 tablespoons tahini

1
Poke several holes randomly in each eggplant; place the eggplants on a foil-lined baking tray and bake in a 230u00b0C/450u00b0F/7-8 gas markfor about 45 minutes or until softened; let stand for about 10 minutes until it is cool enough to handle; cut the eggplants lengthwise, discard the seeds, scoop out the flesh and place in a food processor; discard the shells; pulse with the on/off motion until the eggplant flesh is finely chopped then transfer it to a medium-sized bowl.
2
Heat the olive oil in a large - preferably non-stick pan - over a medium heat; add the onion, garlic and leek; cook for 10-15 minutes, adding sugar about halfway through the cooking time, stirring often until the contents of the pan are caramelised; reduce the heat to medium-low.
3
Add the next 4 ingredients - salt, coriander, cumin and pepper - heat and stir for about 15 minutes until fragrant; add to eggplant; stir well until all the ingredients are well-combined.
4
Add the remaining 3 ingredients - parsley, lemon juice and tahini - and stir well until all the ingredients are well-combined.
5
Chill, covered, for 1 hour to allow the flavours to blend.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 medium eggplants, 3 tablespoons olive oil, 1 1/2 cups onions, chopped, 3 garlic cloves, minced (more if you love garlic) or 3/4 teaspoon garlic powder (more if you love garlic), and more.

Yes, Eggplant Onion Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eggplant Onion Dip

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