Photo of Caramelized onion and eggplant dip by Digital 360 Coach Tess by WW

Caramelized onion and eggplant dip by Digital 360 Coach Tess

1
0
0
SmartPoints® value per serving
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
12
Difficulty
Easy
This is one of Coach Tess’ favorite dips for game day, or really for any excuse to break out the chips. It’s 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 vegetable chips (search for “Herbed vegetable chips” in the WW app).

Ingredients

Olive oil cooking spray

4 spray(s)

Eggplant(s)

1 medium, cut into 1/2-inch-thick slices

Table salt

¾ tsp, divided

Olive oil

1 Tbsp

Uncooked onion(s)

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