It's no secret that I love dip. I often crave it for dinner and will typically bring a dip to get togethers with family and friends. Most of my favorite dips are based with unhealthy ingredients (that taste great!) - cream cheese, mayo, sour cream - and then add in lots of cheese. This dip is much healthier. Mashed roasted eggplant is naturally creamy and stirring in a little bit of plain Greek yogurt makes it undeniably creamy. I'll absolutely be making this one again soon!
Ingredients:
1 large eggplant, cut into 1/4" rounds
1 large Vidalia onion, cut into thin slices
3 cloves garlic, minced
2 tablespoons olive oil
salt and pepper
1/4 cup plain Greek yogurt
Preparation:
1. Salt both sides of the eggplant rounds and place in a colander in the sink. Let sit for about 15 minutes. This pulls moisture out of the eggplant.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add sweet onions. Cook down onions, letting them caramelize. This will take 20-30 minutes. Stir frequently.
3. Heat broiler to medium.
4. Rinse remaining salt off of eggplant rounds and pat dry.
5. Place eggplant rounds on a foil-lined baking sheet. Drizzle with 1 tablespoon olive oil.
6. Broil eggplant rounds for 10 minutes, flipping once.
7. Add garlic to the caramelizing onion when it is just about finished. The garlic needs to cook for a few minutes, until fragrant.
8. Let eggplant cool slightly, until able to touch. They should still be warm. Peel skin off of the rounds.
9. Place eggplant flesh, caramelized onion, and garlic in a medium bowl. Mash with a potato masher or a fork.
10. Stir in Greek yogurt. Season with salt and pepper. Serve immediately.
Source: Minimalist Baker
Ingredients:
1 large eggplant, cut into 1/4" rounds
1 large Vidalia onion, cut into thin slices
3 cloves garlic, minced
2 tablespoons olive oil
salt and pepper
1/4 cup plain Greek yogurt
Preparation:
1. Salt both sides of the eggplant rounds and place in a colander in the sink. Let sit for about 15 minutes. This pulls moisture out of the eggplant.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add sweet onions. Cook down onions, letting them caramelize. This will take 20-30 minutes. Stir frequently.
3. Heat broiler to medium.
4. Rinse remaining salt off of eggplant rounds and pat dry.
5. Place eggplant rounds on a foil-lined baking sheet. Drizzle with 1 tablespoon olive oil.
6. Broil eggplant rounds for 10 minutes, flipping once.
7. Add garlic to the caramelizing onion when it is just about finished. The garlic needs to cook for a few minutes, until fragrant.
8. Let eggplant cool slightly, until able to touch. They should still be warm. Peel skin off of the rounds.
9. Place eggplant flesh, caramelized onion, and garlic in a medium bowl. Mash with a potato masher or a fork.
10. Stir in Greek yogurt. Season with salt and pepper. Serve immediately.
Source: Minimalist Baker