Simply roasted eggplant dip with lemon, olive oil and caramelized onions makes a great appetizer. Instead of serving a vegetable side for dinner, why not serve eggplant dip with crunchy pita chips and raw veggies?!
- 2 eggplants (1 1/2 -2 lbs/675 – 900 gm)
- 1 large yellow onion, thinly sliced (10 oz/300 gm)
- 4 tablespoons extra-virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 1–2 garlic cloves, minced
- kosher salt
- Optional garnishes:
- black olives
- chopped fresh parsley
- pita and vegetable chips
- cherry tomatoes
- chopped cucumbers
- sliced celery
- baby carrots
- Preheat the oven to 550 F and line a large baking sheet with foil.
- Place eggplants on baking sheet and prick skin all over with a fork, then rub with olive oil.
- Bake eggplants for 30-45 minutes, turning on their side once, until soft and wrinkly.
- While eggplants bake, thinly slice the onion, if using, and saute with 1 tablespoon olive oil (no salt!) over medium low heat until very brown, almost caramelized (see photos in blog post) . Remove from heat and let cool.
- Cut eggplants down the middle, peel off and discard skins and tops. Chop coarsely, place in a colander or sieve and very gently press out extra moisture.
- Season the eggplant dip: measure out 2 tablespoons each olive oil and lemon juice, plus 2 cloves minced garlic and a pinch of salt. (Use more or less of each depending on the amount of eggplant.) Combine with drained eggplant. Fold in half of the caramelized onions, reserving the remainder for the top of the dip. Taste and adjust seasonings, then cover and chill until ready to serve.
- Optional: Just before serving, garnish with fresh chopped parsley, sliced black olives, a sprinkle of paprika or smoked paprika.
- Serve with pita chips, vegetable chips and assorted raw veggies such as sliced cucumbers, cherry tomatoes, celery and baby carrots.
- Eggplant dip is best eaten within a few days but will last up to a week in the refrigerator.
- See blog post for more serving ideas.