AnnAnnaAnne
Creamy Eggplant and Caramelized Onion Dip
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人做过这道菜
用料
| eggplant, cut into 1/4 inch rounds (skin on) | 1 large |
| onion, diced | 2 cups |
| garlic, minced | 3 cloves |
| Sea salt and pepper | To taste |
| Plain Greek yogurt or sour cream, optional* | 1/4 cup |
Creamy Eggplant and Caramelized Onion Dip的做法
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Sprinkle your eggplant with salt on both sides and place in a colander in the sink to drain excess water. After 10 minutes, lightly rinse with water and then press dry between two towels.
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Preheat oven to high broil and position a rack at the top of the oven.
Arrange eggplant rounds on a baking sheet drizzle with a pinch of sea salt.
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Roast for 5-7 minutes, turning once or twice until eggplant is softened and golden brown. Remove from pan and let cool to the touch.
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While eggplant is roasting, heat a large skillet over medium heat and add a little olive oil. Add onion and stir often until caramelized. Add minced garlic in the last few minutes so it doesn’t burn. Set aside.
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Peel away the skin of the eggplant and add flesh to a mixing bowl.
Add onion-garlic mixture and mash with a fork. Season with salt and pepper to taste.
小贴士
*OPTIONAL: Add 1/4 cup Greek yogurt and stir once more – this makes the dip ultra creamy.
