This smoky roasted eggplant dip is great to spread on toast or use with pita, chips and/or assorted crispy vegetables. Start with a perfectly roasted eggplant, season with a little salt, pepper, olive oil and add in some onions and garlic. Simple, delicious, and very handy.
Course: Accompaniment, Dips
Cuisine: Gluten-free, Romanian, Vegan, Vegetarian
Keyword: eggplant recipe, roasted eggplant
1large eggplant(~250 gms)
1small onion, finely chopped
Salt, to taste
Black Pepper, to taste
Cut slits in the eggplant and push in a few garlic slices through the slits.
Flame roast the eggplant.
Remove from heat and allow to cool for 5 minutes.
Remove the skin and scoop out the flesh.
Place the eggplant flesh on a cutting board and finely chop to get a coarse paste.
Place in a mixing bowl and add the rest of the ingredients.
Mix well, cover and chill in the refrigerator for at least an hour before serving.
Serve cold with bread, chips, or vegetable sticks. As a spread on bread, I like to add some parsley and a few tomato pieces on top of the eggplant spread.
If you don't have a flame burner, you can roast the eggplant in the oven. Prepare the eggplant the same way as for roasting on the flame, cover in foil and roast in a 180ºC preheated oven for 40 minutes, till the flesh feels soft when poked with a fork.
The dip (without the raw onions) will stay good in an airtight container in the refrigerator for 3-4 days. Add in the raw onions at the time of serving.