This recipe was submitted by one of our readers, just like you.
Creamy Eggplant Dip
Creamy Eggplant Dip
"There are many eggplant dip recipes around and there is definitely a right or wrong way of preparing this roasted eggplant dip dish, all depending on tradition, custom or simply how you like it. What is certain is that this snack or a side is a Mediterranean dish that's prepared by many countries around the world and is loved by many. This mild taste and smooth consistency roasted eggplant dip is a great side dish that can be enjoyed any time and the whole family will love it. "
Serves4
Preparation Time10 min
Cooking Time20 min
Cooking MethodSkillet
Ingredients
- 4 large eggplants
- 1 medium red onion or regular onion
- 75 ml olive oil extra virgin
- 2 cloves garlic (small-medium) add more if you wish
- ½ teaspoon salt
- ¼ teaspoon black pepper * see recipe notes for alternatives
- To garnish (optional):2 tablespoons olive oil
- 1 tablespoon paprika
- 2 tablespoons pinenuts
- 2 tablespoons fresh herbs parsley or coriander or cilantro
- 1 tablespoon mixed seeds toasted (optional) *
- 1 small red chilli (dried) or dried red chilli flakes
-
Ideally is to grill the eggplants (aubergines) on fairly powerful fire so that the flesh remains nice and white (See recipe notes for some tips) Pierce the aubergine a couple of times with a knife, then grill for approximately 15-20-25 minutes until blackened, softened and collapsing. Allow these to cool slightly.
-
With a spoon, scoop the slightly cooled insides from the aubergine straight into a food processor. Do this with all.
-
Peel and crush the garlic, chop finely both the garlic and the onion.
-
Place the scooped eggplant flesh into a sieve. Allow it to rest for 15-20 minutes so all juices run out.
-
Transfer the drained eggplant into the food processor and start blitzing adding the oil, a good and generous squeeze of lemon juice, a generous pinch of salt and black pepper. Taste and adjust the seasoning, oil and lemon as desired.
-
Heat up a pan, add 2 tablespoons of olive oil, paprika, mixed seeds (pumpkin, sunflower) and the pinenuts. Toast for literally 1 min tossing continuously and pour over the aubergine/eggplant dip.
-
Place the eggplant dip in a dish pour/ sprinkle over the toasted paprika and pinenuts mix on hot olive oil.
-
Serve with a good sprinkle of finely or coarsely chopped fresh parsley or coriander/cilantro. Best to serve with flatbreads, tortilla crisps or any homemade bread or sourdough.
Read Next10-Minute Homemade Cranberry Sauce
