Creamy Eggplant Dip Recipes

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.

KETO BABA GANOUSH

Steps:

• Preheat an oven to 350°F (180°C).
• Prick the eggplant with a fork in several places and slice it in half lengthwise.
• Place on a rack with the flesh facing down. Cover with foil and bake for 10-15 minutes until the skin blisters and the flesh softens.
• Remove the foil, switch the oven to grill mode, and grill for 5-10 more minutes, turning frequently to grill both sides.
• When baked, remove from the oven and transfer the eggplant to a chopping board or a plate.
• Let them cool a little. Using a spoon remove the soft flesh from the baked eggplant leaving the skin aside.
• Place the eggplant flesh in a bowl of a food processor with the S blade attachment.
• Add the garlic cloves, lemon juice, tahini paste, olive oil, salt, cumin, and basil.
• Process for 30 seconds to combine the ingredients and form a dip. Don't over-process the mixture to keep some bites of eggplants.
• Taste and add more lemon juice or basil, if you like.
• Transfer the mixture into a serving bowl and spread with the back of a spoon to form a shallow well.
• Drizzle the olive oil over the top of the baba ganoush and sprinkle with sesame seeds, poppy seeds, and goji berries.
• Store in the fridge for 2-3 hours before serving.
• Serve cold.
• Store in an airtight container in the fridge for up to 3 days.

CREAMY EGGPLANT DIP

Steps:

• Heat oven to 350°F.
• Pierce eggplant in several places with fork. Place on baking sheet sprayed with cooking spray. Bake 45 min. or until tender; cool slightly.
• Chop eggplant coarsely; place in food processor. Add Neufchatel and mustard; process until blended. (A few chunks may remain.) Spoon into large bowl. Stir in peppers and onions.
• Refrigerate 1 hour.