Eggplant Dip
This luscious spread is decadent, layered with flavor and always a crowd pleaser. Double the recipe to feed a crowd and make sure to have crackers or bread rounds to scoop up this delicious dip.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Ingredients
- 1 medium eggplant
- 2 tbsp. minced onion
- 2 tbsp. olive oil
- 4 tbsp. freshly squeezed lemon juice
- 1 1/2 tsp. Kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 tsp. sugar
- fresh parsley or basil for garnish (optional) for garnish
Instructions
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Preheat oven to 475 degrees. Pierce the skin of the eggplant with a fork several times and place on a non stick baking sheet. Bake eggplant until skin turns dark brown and wrinkles, 15-30 min (depends on your oven). You'll have to watch it and check. Remove from oven, cool, and peel the skins and discard them.
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In a large mixing bowl, chop the eggplant with a fork until very smooth. Stir in the onion, oil, lemon juice, salt, pepper and sugar. Chill for 2 hours. Garnish with fresh parsley or basil before serving (optional). Serve with crackers or toasted baguette rounds.