Eggplant Onion Dip

13 ingredients
5 steps

Ingredients

  • 3 medium eggplants
  • 3 tablespoons olive oil
  • 1 1/2 cups onions, chopped
  • 3 garlic cloves, minced (more if you love garlic) or 3/4 teaspoon garlic powder (more if you love garlic)
  • 1 leek, finely chopped
  • 1/2 teaspoon sugar
  • 1 teaspoon sea salt or 1 teaspoon sea salt, to taste
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons fresh parsley, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini

Directions

  1. 1
    Poke several holes randomly in each eggplant; place the eggplants on a foil-lined baking tray and bake in a 230°C/450°F/7-8 gas markfor about 45 minutes or until softened; let stand for about 10 minutes until it is cool enough to handle; cut the eggplants lengthwise, discard the seeds, scoop out the flesh and place in a food processor; discard the shells; pulse with the on/off motion until the eggplant flesh is finely chopped then transfer it to a medium-sized bowl.
  2. 2
    Heat the olive oil in a large - preferably non-stick pan - over a medium heat; add the onion, garlic and leek; cook for 10-15 minutes, adding sugar about halfway through the cooking time, stirring often until the contents of the pan are caramelised; reduce the heat to medium-low.
  3. 3
    Add the next 4 ingredients - salt, coriander, cumin and pepper - heat and stir for about 15 minutes until fragrant; add to eggplant; stir well until all the ingredients are well-combined.
  4. 4
    Add the remaining 3 ingredients - parsley, lemon juice and tahini - and stir well until all the ingredients are well-combined.
  5. 5
    Chill, covered, for 1 hour to allow the flavours to blend.

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