I discovered the Persian Eggplant dip some years ago and it’s still one of my favorites 🙂 I hope you enjoy this eggplant dip with onion as much as I do. ?
- 1 large eggplant, cut into 1/2 cm rounds (skin on)
- 1 large onion (any kind – I used purple)
- 4 cloves garlic, minced
- Olive oil
- Sea salt + ground pepper to taste
- pinch ground cumin
- 2 tbsp Tahini
Preheat oven to 200ºC, arrange the eggplant rounds on a baking grid and roast for 5-10 minutes, turning once until the eggplant is soft and golden brown.
In a wok put some olive oil (2-3tbsp) add the onion and stir until they are soft and caramelized (low heat). Add the minced garlic at the end and season with salt and pepper and a pinch of ground cumin.
Remove the eggplant from the oven and let cool slightly, (peel off and discard the skin if you prefer). With a fork mash the eggplant and mix with the onions and tahini.
Eat this great dip with bread, veggies, crips, crackers, etc.
PT:
Pasta de berinjela.. Espero que gostem tanto como eu 🙂 ?
- 1 beringela grande, cortada em rodelas de 1/2 cm (com pele)
- 1 cebola grande (qualquer tipo – usei roxa)
- 4 dentes de alho picados
- Azeite
- sal e pimenta a gosto
- 1 pitada de cominhos em pó
- 2 c. sopa de tahini (pasta de sesamo)
Preaquecer o forno a 200ºC organizar as rodelas de beringela numa grelha de ir ao forno e assar por 5-10 minutos, virando uma vez até que a beringela esteja macia e dourada.
Num wok colocar um pouco de azeite (2-3 c. sopa) adicionar a cebola e ir mexendo até que fiquem caramelizadas (lume brando). Adicionar o alho picado no final e temperar com sal, pimenta e uma pitada de cominhos em pó.
Retirar a beringela do forno e deixe arrefecer (retira a pele é opcional). Com um garfo esmagar a beringela e misturar com a cebola e o tahini.
Comer com pão, legumes, batatas fritas, tostas, etc.
