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Creamy Eggplant & Caramelized Onion Dip Recipe

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This recipe for Creamy Eggplant & Caramelized Onion Dip, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Henninger

Category:
Category:

Ingredients:  
Ingredients:  
1 large eggplant, cut into 1/4 inch rounds, skin on
2 Cups Sweet Onion, diced
3 cloves garlic, minced
Olive oil
salt and pepper
1/4 C plain greek yogurt
Pita, toasted bread or assorted vegetable - for dipping

Directions:
Directions:
1. Sprinkle eggplant with s&p on both sides and place in a colander in the sink to drain excess water. After 10 minutes, lightly rinse with water and press dry between two towels.

2. Preheat oven to high broil, and position a rack at the top of oven.
3. Arrange eggplant rounds on baking sheet drizzle with olive oil and pinch of sea salt. Roast 5-7 minute, turning once or twice until eggplant is softened and golden brown. Remove from pan and let cool to touch.
4. While eggplant is roasting, heat a large skillet over medium heat and add 2-3 T olive oil. Add onion and stir often until caramelized - turn heat to low if browning to quickly. Add minced garlic in the last few minute so it doesn't burn. Set aside.
5. Pell away the skin of the eggplant and add flesh to a mixing bowl. It should be soft and tender. Add onion-garlic mixture and mash with fork. Season with S&P to taste.
6. Add Greek Yogurt and stir once more - this make the dip creamy but not necessary if vegan.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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