Eggplant & Caramelized Onion Dip

This dreamy baba ganoush-like eggplant and caramelized onion dip is delicious on pita, bread, crackers, or veggies. It’s silky from the roasted eggplant, sweet and flavorful from the onions, creamy from the yogurt, and decadent without being too rich. It’s vegan too!

How to Caramelize Onions

Caramelizing onions is the process of slowly cooking them in a little olive oil until they are deeply browned. Slow cooking the onions is key, to draw out the natural sugars in the onions, resulting in onions that are sweet and intensely flavorful. The trick is just to use medium low heat in a wide skillet in a splash of oil or butter for about 20 minutes. Let them get really brown and really soft. In this recipe, they take about as long as the eggplant.

This Eggplant Dip Is

  • Creamy
  • Decadent
  • Silky
  • Not Too Rich
  • Delicious!

If you try this eggplant dip recipe, let me know! Leave a comment below, rate it, or tag me in your meal pics on Instagram @katiesconsciouskitchen. Or, join my free private facebook group to share your creations and inspire others!

Eggplant & Caramelized Onion Dip

Veggies | Protein | Fat
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 3
Recipe From: Katie’s Conscious Kitchen

Ingredients*

  • 1 large eggplant sliced into large 1” rounds
  • 1 large onion minced
  • 3 garlic cloves minced
  • 3 tbsp olive oil
  • 1/4 cup plain yogurt I use plant-based yogurt
  • squeeze of fresh lemon juice
  • pinch of cumin
  • salt and pepper to taste

Instructions

  • Slice the eggplant into large rounds about 1” thick.
  • Sprinkle salt on the eggplant rounds to remove the bitterness and help them release some water. Place them on a clean towel or in a colander over the sink. Let them sit for about 10 minutes, and then pat dry.
  • Preheat the oven to 425 degrees. Place the eggplant rounds on a baking sheet lined with parchment paper and brush them generously with about 1 Tbsp of olive oil. Sprinkle with salt and a few grinds of pepper, and roast for about 15 minutes or until browned and soft, flipping partway through.
  • Meanwhile, heat the remaining olive oil and caramelize the onion over medium heat. Stirring often, let them get deeply caramelized, about 15-20 minutes. Turn the heat down if they start to burn. Add the garlic for the last few minutes of cooking.
  • You can remove the peels on the eggplant or leave them on if you like the darker color and chunkier texture.
  • Depending on how smooth you want your dip, you can add everything to a mini food processor at this point, or you can just mash everything together with a fork.
  • Adjust seasonings to taste. If you want to give it a little kick, try adding paprika or cayenne.
  • Serve warm with pita bread, crackers, or as a veggie dip.
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