Add some Mediterranean flavor to your meals with this savory eggplant onion garlic dip. A bit tangy, very flavorful and low in calories, this dip tastes like indulgence.
This creamy roasted eggplant dip is perfect for parties as appetizer but makes a great healthy snack too. The eggplant onion garlic dip is a perfect spread for pita bread or a whole wheat toast but it tastes as delicious with crackers too.
I haven’t entertained in ages but that’s no excuse to skip this yum eggplant spread from our meals. I like to have a few snacks throughout the day and I need to diversify the options or I get bored and end up eating junk. This dip makes a great quick snack for me, healthy, full of flavors and very nourishing; a tablespoon spread on a slice of whole wheat toast is just enough to satisfy my need for snacking and it gives me energy.
I like to make my eggplant onion garlic dip with roasted eggplant, it makes such a big difference. When you roast eggplant in the oven, it takes on a smoky flavor that adds depth to an eggplant spread. Roasting is also a simpler and healthier method of preparing vegetables, giving them a special flavor while still keeping them nutritious.
An eggplant dip is a quick, fun, healthy, alternative way to spice up an otherwise dull eggplant. It gets better in a day or two, while flavors develop and blend. The best proof this dip is an amazing food is my picky daughter; she totally enjoys it!
Eggplant onion garlic dip recipe
- 6 medium large eggplant
- 3 large garlic cloves
- 1 medium yellow onion
- salt & pepper to taste
- mayonnaise to taste
- 1 tablespoon lemon juice
- 60 ml = 2 oz sunflower oil
- Preheat oven to 240 C = 460 F
- Prick the eggplant to prevent them from bursting while in the oven.
- Place each eggplant in foil on a roasting tray and bake for about 45 minutes until they feel very soft.
- Once cooled, peel them and drop into a strainer (If you can, try and peel the eggplant as soon as possible after getting them out of the oven or the flesh might be getting a grey-ish color)
- Press out as much of the juice as possible.
- Finely chop with a knife until you get a paste like mixture.
- Strain again. Make sure all water is out before starting to prepare the dip
- Smash the garlic cloves
- Dice the onion
- Place the mashed eggplant, garlic and onions in a large bowl and use a blender to slightly mix
- Continue to blend while adding oil bit by bit until the mixture gets a smooth texture
- Add lemon juice and blend for a few more second
- Add salt and pepper to taste
- Add mayonnaise to taste (I normally add 2-3 tablespoons)
- You can replace mayonnaise with Greek yogurt although the flavor will be slightly altered
- Serve on pita bread, whole wheat toast or crackers
- Serve topped with sliced olives, fresh parley leaves or/and feta cheese