Simple Eggplant Dip

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 196, total fat 15 G., saturated fats 2 G., proteins 3 G., carbohydrates 15 G., fiber 6 G., cholesterol 1 mg, sodium 507 mg, sugar 7 G.

Sunny Anderson seasoned her eggplant appetizer with roasted garlic, lemon, and hot paprika. For a more delicate texture, she added a touch of Greek yogurt. The flavor was rich and full-bodied, piquant yet smooth, thanks to the roasted garlic.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Baked garlic

0.5 cups olive oil
6 cloves of garlic

Deep

3 eggplants, peeled and cut into pieces (remove seeds)
1/4 cup grated onion (on a coarse grater)
0.5 tsp hot Hungarian paprika
1/4 cup loosely chopped fresh parsley
1/4 cup Greek yogurt
Zest of 1 lemon + 1 tbsp. freshly squeezed juice
Chopped fresh parsley, for serving
To serve: pita chips, grissini and toasted flatbreads
Special equipment: mezzaluna (curved knife with two handles), optional

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggplant caviar, garlic, lemon, paprika, yogurt, toasts

Cooking the dish according to the recipe:

Baked garlic:

Preheat oven to 375°F (190°C). Pour olive oil into a ramekin and add the garlic. Bake until the oil begins to bubble and the garlic is lightly browned, 15-20 minutes. Transfer the garlic to a large bowl and pour half the oil into a large skillet. Reserve the remaining oil in a serving ramekin.
Deep:

In a large skillet with garlic-infused oil, add the eggplant, onion, and paprika; you may need to cook in batches. Turn the heat to medium-high and cook, stirring, until the eggplant is golden brown on all sides, 6-8 minutes per batch. Transfer the entire contents of the skillet to a large bowl with the roasted garlic.

Using a mezzaluna, puree the contents of the bowl until finely chopped. You can also do this in a food processor, but be careful to maintain the texture. Alternatively, chop the vegetables on a cutting board and then return them to the large bowl.
Add parsley, yogurt, lemon zest, and juice to a bowl. Stir, taste, and season with salt and pepper. Cover and refrigerate until completely cool.
If you're bringing this appetizer to a party, don't decorate it until just before serving. Once you've transferred the dip to a serving bowl, stir well with the back of a spoon and drizzle with the remaining garlic-infused olive oil. Sprinkle with chopped parsley and serve with pita chips, grissini, and tortilla chips.