Quick & Simple Eggplant Dip
This simple dip can be served as a meze during a dinner party, or can be eaten in a sandwich for lunch.
Prep Time10 minutes mins
Cook Time20 minutes mins
Course: Appetizer, Dip
Cuisine: Middle Eastern, Plant-based
Diet: Vegan
Keyword: mezze, Plant-Based
Servings: 4 as a meze
Author: Shelly
Cost: $3
- Avocado or olive oil
- 2 medium filipino - sliced in half lengthwise – or regular eggplants*
- 1 medium onion - diced small
- 2-3 garlic cloves - sliced
- ½ teaspoon turmeric
- ½ teaspoon dried meat or any dry herb
- 1 handful walnuts - chopped
- Plant-based yogurt
Preheat the oven to 400F° (200C°).
Brush the flesh of the eggplants in olive oil and place them on a baking tray. Sprinkle over them a little bit of salt and roast until the eggplants are very tender, about for 20 minutes.
Meanwhile, warm about 3-4 tablespoons of oil in a skillet over medium heat. Add the onion and garlic and stir often. Lower the heat if necessary, don’t let them brown too fast. Cook for 8 minutes then add the dried mint. Continue to cook and stir until the onion is translucent, about 5 minutes. Set a side.
Let the eggplant cool down then using a spoon, spoon their flesh and put into the skillet (if you used regular eggplants*, then put their meat into a colander, to drain the liquids). Mash them with the spoon a bit and mix with the onion and garlic. Taste and correct seasoning.
Serve in a deep plate the chopped walnuts sprinkled over and a spoonful of yogurt.
Eat with good bread or as a side.