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Roasted Eggplant and Onion Dip

September 5, 2012

I’ve never met a fruit or vegetable that I didn’t like. Unfortunately, not everyone (and I mean everyone I live with) shares this sentiment. I’ve long accepted Andrew’s aversion to raw tomatoes, but when it came to eggplant, I was sure I could make him see the light.

Since eggplant season started in July, I’ve been cooking it a lot and to my disappointment, with little enthusiasm from Andrew. Even the eggplant gratin that I made the other week couldn’t convert him (I was sure it would). After having to consume a lot of eggplant dishes on my own these last couple of months, I resigned eggplant to the “don’t make for Andrew” list along with his stubborn raw tomatoes.

That’s when I decided to make this dip, which is made with roasted eggplant, sautéed onions and garlic, and a good amount of Greek yogurt. I had no intention of sharing it with anyone. It was just for me, eggplant-loving me.


Of course, when I put the dip on the table, Andrew had his hands in it before I had a chance to warn him about the eggplant. You can see where this is going…

Apparently, he doesn’t hate everything with eggplant in it after all. As delicious as this dip is, I almost wish it was more eggplant-y, but for someone like Andrew, it’s just perfect. I’m still keeping eggplant on the “don’t make for Andrew” list, but I’m happy to have found an exception to the rule that we can both enjoy.

The Recipe

Roasted Eggplant and Onion Dip

2 medium eggplants
2 tablespoons olive oil
1 yellow onion, finely chopped
3 cloves garlic, minced
Sprinkling of paprika
1 cup Greek yogurt
Salt and freshly ground pepper to taste
Chopped mint or parsley for garnish
Pita chips or bread for serving

Preheat the oven to 450 degrees. Prick the eggplants all over with a fork and place on a rimmed baking sheet. Roast for about 45 minutes, until the eggplants are soft to the touch and cooked throughout.

Once the eggplants are cool enough to handle, scoop out the flesh (discarding the skins) into a bowl and use a fork to break up the eggplant until it is smooth. Then place the eggplant in a fine mesh sieve over a bowl to drain any excess liquid.

Meanwhile, heat the olive oil in a sauté pan and add the onion and garlic. Sauté until the onions are nice and golden. Turn the heat down to low and then stir in the drained eggplant and sprinkle with paprika. Cook for about 5 minutes, stirring frequently, to meld all the flavors. Transfer the mixture to a bowl to cool.

Once the eggplant and onion mixture has cooled, stir in the Greek yogurt and season with salt and pepper. Garnish with mint or parsley and serve cold or room temperature with pita chips or bread.

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{ 9 comments… read them below or add one }

leaf (the indolent cook) September 6, 2012 at 9:57 am

That looks like a very moreish dip! When I was a child, I only liked a particular eggplant dish, wasn’t keen on eggplant anywhere else. In my late teens/early twenties, I found another eggplant dish I enjoyed. And now I pretty much love eggplant anywhere, as long as it’s well-prepared. There’s always hope!


Connie September 6, 2012 at 5:16 pm

Thanks for the encouragement, Leaf!


ally September 6, 2012 at 12:47 pm

in the land of hummus & guacamole, this is so nice to see! looks delicious.


Connie September 6, 2012 at 5:16 pm

Thanks Ally!


thelittleloaf September 7, 2012 at 1:48 am

It’s funny how some people don’t like aubergine (eggplant, sorry!) – I absolutely love it every which way, especially in a creamy, smoky dip like this.


Connie September 7, 2012 at 9:30 am

I wish people called it aubergine here–it sounds so much more appetizing than eggplant, don’t you think? I’m with you though, I love it every which way too.


Louann Prough September 7, 2012 at 8:41 am

How does a country boy from the Midwest grow up hating tomatoes??? His mother apparently did not prepare enough interesting dishes to develop his palate. :-) I must confess that I am not the biggest fan of eggplant, but this dip even looks yummy to me. I love the unusual and unexpected things you make. Keep up the great work!


The Kitchen Boudoir September 7, 2012 at 7:22 pm

MmmYum. I have all of these ingredients at home – where I get all of the yummy eggplant dishes to myself by default, as I live alone :) – will be making this for sure!


Amanda@chewtown September 11, 2012 at 8:12 pm

Roasted eggplant is just about the best thing in the world. I’m a regular eggplant user but I love the idea of this dip with the onions – YUM.


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