Eggplant dip is one of my childhood favorite recipes. In Romania, this is called salata de vinete (eggplant salad). What I like most about this food is its versatility – it can be enjoyed as a dip, as a vegetable starter to your dinner, and as a sandwich spread. It is a perfect recipe to serve to any guests or friends, but also to have in the fridge and enjoy whenever. It will be good for 4-5 days after making. Please store in refrigerator once cooled.
Ingredients: 2 large eggplants, ½ onion, olive oil, salt, kefir OR tahini, spices (I use: smoked paprika, but you can use whatever you like)
Appliances: oven, oven safe tray or dish, baking sheet (optional), large knife, fork, strainer, blender (optional)
Time: 50 mins – prep time: 10 mins, cooking time: 40 mins
- Preheat oven to 425 Fahrenheit / 219 Celsius
- Cut eggplants in half, horizontally
- Drizzle olive oil on the inside of the eggplants (cut sides), and on an oven-safe tray or dish lined with a baking sheet
- Place the eggplants skin side up on the oven-safe tray or dish
- Once the oven is heated, place the tray or dish into the oven for 40 minutes, checking occasionally
- Once the eggplants are fully cooked (skin is wrinkled and insides soft and collapsed), remove the eggplants from the oven m
- With a fork and knife, further cut each eggplant in ½, and gently start peeling off the skin
- Place the peeled eggplants into a strainer and press them down to remove any excess fluid
- Place eggplants into a fridge-safe dish
- Using the fork and knife, cut through the eggplant to make it ‘mashed’. The eggplants are very soft, so this should be easy, however as if you like your dip smoother, as an *optional step* described below, you can also mash the eggplants in a blender on a low setting.
- Mix in all of the remaining ingredients while you cut / before you blend eggplants.
- Let cool, then serve!
*Optional step process*: Instead of cutting the eggplants by hand, you have the option to use a blender if you like your eggplant dip smoother – for this step, follow the below process:
- Place eggplants in blender along with remaining ingredients and desired spices. Make sure the setting is low – experiment between the 1-4 power range.
- Move the dip into a fridge safe dish
- Let cool, then serve!
diana11 May 2022 - 7:05 pm
i love this one!!!!