Print
Spoon in a bowl of Creamy Eggplant & Caramelized Onion Dip
4.71 from 31 votes

Creamy Eggplant & Caramelized Onion Dip

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: Minimalist Baker
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 (1/4-cup servings)
Category: Dip, Side, Snack
Cuisine: Gluten-Free, Persian-Inspired, Vegan (optional), Vegetarian
Freezer Friendly No
Does it keep? 2 Days

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, toasted bread, or assorted veggies 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 it will keep in the fridge covered for a couple of days.

Notes

*Nutrition information is a rough estimate calculated with 1 Tbsp olive oil, 1/4 tsp salt, and without optional and serving ingredients.
*Recipe makes ~1 1/4 cups eggplant dip.
*Adapted from Family Spice

Nutrition Per Serving (1 of 5 quarter-cup servings)