Creamy Eggplant & Caramelized Onion Dip

Persian Eggplant Dip | Borani | Kashkeh Bademjoon | Minimalist Baker.com

Once upon a time I thought hummus and pita was the only known dip alternative to chips and salsa.

But then John’s aunt Nadia took us to an authentic Persian restaurant in San Diego where I was introduced to the wonder that is Persian Eggplant dip, also known as kashkeh bademjoon or borani. To keep things simple, let’s just call it Creamy Eggplant and Caramelized Onion Dip, and know that it is my absolute new favorite dip on the planet.

Persian Eggplant Dip

As always, this dip is simple; even more simple – and healthy – in fact, than traditional versions.

You don’t have to fry or even roast the whole eggplant, which douses it in grease and takes time. Instead, you roast it skin on in a little bit of olive oil and the skin peels right off. Easy, easy.

Roasted EggplantRoasted Eggplant Dip

While your eggplant is roasting away in the oven, take a giant onion and some garlic and do the best thing you could possibly do to: Caramelize.

Something about soft, sweet, caramelized onions turn me into a ravenous food hog. I think I could’ve just eaten the whole pan and been in complete bliss. But, thankfully I resisted the temptation.

Caramelized Onions

Once your eggplant and onion are ready just transfer them to a mixing bowl and give the whole thing a mash, seasoning with salt and pepper to taste.

The last step is to add a dollop of Greek yogurt, which makes it uber creamy. This obviously makes it not vegan, so you could sub tahini instead. But really this dip is so creamy as is you’d hardly miss it if you went without.

Top your dip with a few remaining spoonfuls of caramelized onion and you’re done! Persian eggplant dip in a cinch at home. And can I just tell you how insanely delicious this dip is?

It’s Creamy
Sweet
Savory
Loaded with smokey eggplant and caramelized onion
Altogether satisfying
Light and healthy.

What more could you ask for in a dip?

Persian Eggplant Dip | MinimalistBaker.com recipes

This dip is traditionally served with some form of pita bread, which I highly recommend. This dip and bread were meant to be together.

You may wonder why I’m posting this exotic dip in the middle of pumpkin and apple season. Well, the answer is it would be the perfect appetizer to take along to Thanksgiving dinners and holiday social gathers as it can be made vegan and gluten free and is absolutely sensational. Even picky eaters will love it. (Not to mention, it would be a lovely sandwich spread the day after with its creamy texture.)

Bring on the parties and social gatherings! I know what I’m bringing. Enjoy!

Easy Persian Eggplant Dip | No Food Processor Necessary! | minimalistbaker.com

5.0 from 4 reviews

Creamy Eggplant & Caramelized Onion Dip
 
Prep time

Cook time

Total time

 

A healthier, simple version of the Persian eggplant dip known as Borani or Kashkeh Bademjoon. Creamy, sweet, and so satisfying. Plus, it’s healthy, gluten free and vegan-optional.
Author:
Recipe type: Appetizer
Cuisine: Persian, Gluten Free, Vegan-Optional
Serves: 4-6

Ingredients
  • 1 large eggplant, cut into 1/4 inch rounds (skin on)
  • 2 cups onion, diced (any kind – I used yellow)
  • 3 cloves garlic, minced
  • Olive oil
  • Sea salt + ground pepper
  • 1/4 cup Plain Greek yogurt or sour cream (optional)
  • Pita or Toasted Bread for serving

Instructions
  1. 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.
  2. Preheat oven to high broil (or medium if you have the option) and position a rack at the top of the oven.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve immediately with pita, toasted baguette or assorted veggies. Best when eaten fresh, but will keep in the fridge covered for a couple days.

Notes
*Adapted from Family Spice

Nutrition Information
Serving size: ~1/4 cup Calories: 107 Fat: 8 g Saturated fat: 1.6 g Carbohydrates: 8.8 g Sugar: 3.7 g Sodium: 164 mg Fiber: 3.4 g Protein: 1.6 g

 

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Comments

  1. says

    Any dip containing caramelized onions is a good one! I love the addition of the creamy eggplant though and yeah, I think this would be awesome for Thanksgiving!

  2. says

    Roasting aubergine makes it so wonderful! I love a good baba ganoush but this dip looks healthier and probably tastier with the caramelized onions in the mix :)

  3. Donna says

    I instantly prefer this to the old Baba Ganoush (been done?!) dip…if only because of your STUNNING upgrade via caramelized onions!!..I honestly do not think you have ever provided a more visually impressive-yet-not-daunting recipe …ever!!..The layout and images are award-worthy…really.

    I cannot wait to make this for the imminent Holiday soirées!!!…Already giving “Thanks”…for such an exquisite recipe!

  4. says

    I cannot get enough of eggplant, so this is definitely going into the snack dip rotation. Looks amazing. And the photos are beautiful, especially the one of the roasted eggplant coins. Great job!

  5. amanda says

    i’ve made this twice already and am pretty sure it’s going to be in my permanent eggplant season rotation. with or without the addition of yogurt it’s savory and caramely and perfect. i love it served as a dinner garnish to be picked up with a little veggie here or a little meat there. thanks, dana!

  6. says

    I am so glad you liked the dip. Just one note, borani is typically made with yogurt. Persians mix yogurt with many vegetables like spinach and beets. Kashk is much more sour and has been strained of water. As most people can’t find kashk or don’t like it’s distinct flavor, they substitute it with sour cream. I hope you are able to try more Persian foods, too. It truly is a delicious culture!

  7. Janine says

    This is the best dip ever! I have made it four times. I actually purée the eggplant after roasting. I prefert with a bit of sour cream through it. Awesome!thanks for the recipe!

  8. Mai Jeans says

    Hi Dana,

    In the recipe you say to add the eggplant to a colander to drain excess water. Are you slicing the eggplant, sprinkle salt, and then rising the eggplant? Could you clarify? I LOVE eggplants and I totally want to make this…like today!

    • Dana Shultz says

      Yes, I first slice the eggplant, lay it in a colander in the sink and sprinkle it generously with salt. Wait 15-30 minutes. Then I rinse the eggplant, dry it between towels and then broil it! Hope that helps!

  9. Nina says

    Ask and I shall receive! I spotted this after I made the comment of it on your fesenjoob recipe!

    I’m SO making this for my husbands family next week on our visit to France, they will love it :) Thank you for the recipe!!

  10. Erica says

    Dana,

    This looks delicious! Already planning on making this for my family’s Mother’s Day get-together this May. Do you think vegan soy or coconut milk yogurt would taste good? I love the idea of adding yogurt to make it more creamy, but I want to keep it vegan.

    Can’t wait to try it! :)

  11. Nava says

    I just made this with my mother. :) Having it now with some roasted mint leaves as garnish. Thank you for the simple recipe, we love eggplant!

  12. emma says

    being British, I am not sure what broil is!? Is it a grill?
    am looking forward to making this. Emma

    • Dana Shultz says

      Broil is an oven setting. It’s where you put your food at the very top of the oven where it’s getting direct overhead heat!

  13. Lisette says

    This looks delicious. I can’t wait to try it. I have a question if there is any left the next day do you heat it up before you eat it or do you eat it cold?

  14. bethany littleton says

    So this looks damn tasty!!!! So going to make this! Thank you. Love your blog. It’s really inspiring me with my meals in my recovery from anorexia. If I wanted to make this dip like a cheesy dip could I add nutritional yeast or wouldn’t it work?
    Xxx

  15. Shannon C says

    So simple and delicious! I halved the recipe and devoured all by myself. I hardly bothered with any dip conduits and mostly ate it up with a spoon.

  16. says

    I have been looking for an eggplant recipe like this. I enjoyed an eggplant dish once and have never seen anything close to it since. But this pretty much did it, with the addition of plumped raisins. Thanks.

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