About recipe

This creamy, savory dip is loaded with smoky eggplant and caramelized onions. It’s a simpler and healthier version of the traditional Persian eggplant dip known as Borani or Kashkeh Bademjoon. Try this with whole wheat pita or toasted whole grain bread for your next game-day appetizer!

Recipe adapted from minimalistbaker.com

Photo by Breville USA

Ingredients (serves 1)

• 1 large eggplant, cut into 1/4 inch rounds (skin on)
• 4-5 tablespoons olive oilPinch of sea salt
• 2 cups onion, diced
• 3 garlic cloves, minced
• Salt and ground black pepper to taste
• 1/4 cup plain low-fat Greek yogurt (optional)
• Whole wheat pita or toasted bread for serving

Preparation

1. Sprinkle eggplant with salt on both sides and place in a colander to drain excess water. After 10 minutes, lightly rinse with water and then press dry between two towels.
2. Preheat oven to high broil (or medium if you have the option) and position the oven rack at the top.
3. Arrange eggplant rounds on a baking sheet and drizzle with 1-2 tablespoons of olive oil and a pinch of sea salt. Roast for 5-7 minutes, turning once or twice until softened and golden brown. Remove from pan and let cool to the touch.
4. While eggplant is roasting, heat a saute pan over medium heat and add remaining olive oil. Add onion and stir often until caramelized. Add minced garlic in the last few minutes so it doesnt burn.
5. Peel away the skin of the eggplant and add flesh to a mixing bowl. Add onion-garlic mixture and mash with a fork. Season with salt and pepper to taste.
6. OPTIONAL: Add 1/4 cup Greek yogurt and stir once more  this makes the dip extra creamy.