Caramelized Onion & Eggplant Dip
0
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 12 • Difficulty: Easy
This recipe is inspired by a Persian eggplant dip traditionally made with fried eggplant, fermented yogurt, and dried mint. You can use an immersion blender for a smoother texture and you can air fry the eggplant to save time. Serve with crudités, toasted pita bread, or oven-fried vegetable chips.
Ingredients
Olive oil cooking spray
4 spray(s)
Eggplant
1 medium, cut into 1/2-inch-thick slices
Table salt
¾ tsp, divided
Olive oil
1 Tbsp
Onion
2 medium, thinly sliced
Garlic clove
2 clove(s), minced
Plain fat free Greek yogurt
¾ cup(s)
Black pepper
¼ tsp, freshly ground
Fresh parsley
2 Tbsp, chopped (for garnish)
Instructions
1
Preheat oven to 400℉. Coat a baking sheet with cooking spray.
2
Arrange eggplant slices on prepared pan, coat with cooking spray, and sprinkle with 1/4 tsp salt. Bake, flipping once towards the end of cooking, until tender and golden brown, 45 to 50 minutes. Remove from oven and when cool enough to handle, peel skin from each slice. Transfer flesh to a bowl and mash with a fork.
3
Meanwhile, in a large skillet over medium-low heat, warm oil. Add onions and cook, stirring occasionally, 10 minutes. Reduce heat to low and continue cooking, stirring occasionally, until onions turn deep golden brown, 30 to 35 minutes. Add garlic and cook until fragrant, 2 to 3 minutes. Remove from heat and set aside.
4
Stir yogurt, remaining 1/2 tsp salt and pepper into eggplant mixture. Add onions and stir to combine. Garnish with parsley.
5
Serving size: about 1/4 cup
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