- 1 large eggplant, cut into 1/4 inch rounds (skin on)
- 2 cups onion, diced (any kind – I used yellow)
- 3 cloves garlic, minced
- Olive oil
- Sea salt
- Ground pepper
- 1/4 cup Plain Greek yogurt or sour cream (optional)
- Pita or Toasted Bread for serving
- Sprinkle your 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.
- Preheat oven to high broil (or medium if you have the option) and position a rack at the top of the oven.
- Arrange eggplant rounds on a baking sheet drizzle with olive oil and a pinch of sea salt. Roast for 5-7 minutes, turning once or twice until eggplant is softened and golden brown. Remove from pan and let cool to the touch.
- While eggplant is roasting, heat a large skillet over medium heat and add 2-3 Tbsp olive oil. Add onion and stir often until caramelized – turn heat to low if browning too quickly. Add minced garlic in the last few minutes so it doesn’t burn. Set aside.
- Peel away the skin of the eggplant (if a little is left that’s OK) and add flesh to a mixing bowl. It should be soft and tender. Add onion-garlic mixture and mash with a fork. Season with salt and pepper to taste.
- OPTIONAL: Add 1/4 cup Greek yogurt and stir once more – this makes the dip ultra creamy, but is not necessary if vegan or dairy intolerant.
- Serve immediately with pita, toasted baguette or assorted veggies. Best when eaten fresh, but will keep in the fridge covered for a couple days.
Recipe from minimalistbaker.com.