Creamy Eggplant and Caramelized Onion Dip

from minimalistbaker.com

via Richard and Marilyn Lonergan

preparation time: about 30 minutes

makes 5 ¼-cup servings

1 large eggplant, peeled and cut into ¼-inch rounds

2 cups onion, diced, any kind (I used yellow)

3 cloves garlic, minced

2 or 3 tablespoons olive oil

sea salt and ground pepper

¼ cup plain Greek yogurt or sour cream (optional)

Pita, toasted bread, or assorted veggies for serving

Sprinkle the eggplant with salt on both sides and place in a colander in the sink to drain excess water. After 10 minutes, lightly rinse with water and then press dry between two towels.

Position a rack at the top of the oven preheat oven to high broil (or medium if you have the option). Arrange eggplant rounds on a baking sheet, drizzle with olive oil and a pinch of sea salt. Roast for 5 to 7 minutes, turning once or twice until eggplant is softened and golden brown. Remove from pan and let cool to the touch. The eggplant should be soft and tender.

While eggplant is roasting, heat a large skillet over medium heat and add olive oil. Then add onion and stir often until caramelized, about 45 minutes. Turn heat to low if browning too quickly. Add minced garlic in the last few minutes so it doesn’t burn. Set aside.

Put eggplant into a mixing bowl. Add onion-garlic mixture and mash with a fork. Season with salt and pepper to taste.

Optionally, add ¼ cup Greek yogurt and stir once more. This makes the dip ultra-creamy but is not necessary if someone is vegan or dairy-intolerant.

Serve immediately with pita, toasted baguette, or assorted veggies. Best when eaten fresh, but it will keep in the fridge covered for a couple of days.

A healthier, simple version of the Persian eggplant dip known as Borani or Kashkeh Bademjoon. Creamy, sweet, and so satisfying.