CREAMY EGGPLANT & CARAMELIZED ONION DIP (KASHKE BADEMJAN)
Steps:
- 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 it will keep in the fridge covered for a couple of days.
Nutrition Facts : ServingSize 1 quarter-cup servings, Calories 92 kcal, Carbohydrate 16 g, Protein 2.3 g, Fat 3 g, SaturatedFat 0.5 g, Sodium 123 mg, Fiber 5.3 g, Sugar 8.2 g, UnsaturatedFat 2 g
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