A delicious recipe for a perfect Greek traditional eggplant dip. It’s an easy to make recipe with healthy and nutritious main ingredients!
Its spicy flavor and fresh aroma makes it an ideal spread for your fresh sandwich, a great dip for your savory snacks, and side dishes such as crispy potatoes, meatloaf with vegan meat, or tasty savory cookies with feta!
Time to prepare this smashing delicious recipe!
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Recipe
Yield: 1 bowl
Prep Time: 10 min
Cooking Time: 40 – 50 min
Resting Time: 20 min
Total Time: 80 – 90 min
Ingredients
- 2 medium eggplants
- 1/2 yellow onion, chopped or diced
- 1 clove garlic, crushed
- 1/2 tsp salt
- 2 tbsp olive oil
- 1/2 tsp smoked (or sweet) paprika
- 1 tsp balsamic vinegar
- 1/2 tsp black pepper
- 1/4 tsp cumin, optional
Directions
- Preheat the oven to 220°C.
- Rinse the aubergines under water, dry them, and pierce them with a fork everywhere.
- Place the eggplants in a flat baking pan with a baking sheet and place on the middle rack in the oven for about 40 – 50 minutes until cooked through.
- Rotate them every 10 minutes.
- When cooked, let them cool, cut them in half, and scoop out the flesh with a spoon.
- Leave the flesh on paper or strainer to drain for a few minutes.
- Chop the onion, and mince the garlic, or use a food processor.
- Chop the flesh of the eggplants.
- Put all the ingredients and seasoning in a bowl and mix softly with a spoon.
- Optionally, put the eggplant dip in the fridge and let it cool for a while.
Enjoy!
Notes
- Storage: Store in an airtight container in the fridge for up to a week.
- Variations:
- Flavor the eggplant dip with more or less garlic, balsamic vinegar, olive oil, and cumin.
- Add seasoning and herbs such as oregano, or thyme.
- Served: Serve with:
- toasted bread with olive oil, and dried oregano,
Enjoy!
Nutrition Facts
*This is an estimated nutrition chart provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Spicy Greek Traditional Eggplant Dip
Ingredients
- 2 medium eggplants
- 1/2 medium yellow onion , chopped or diced
- 1 clove garlic , crushed
- 1/2 tsp salt
- 2 tbsp olive oil
- 1/2 tsp smoked (or sweet) paprika
- 1 tsp balsamic vinegar
- 1/2 tsp black pepper
- 1/4 tsp cumin , optional
Instructions
- Preheat the oven to 220°C.
- Rinse the aubergines under water, dry them, and pierce them with a fork everywhere.
- Place the eggplants in a flat baking pan with a baking sheet and place on the middle rack in the oven for about 40 – 50 minutes until cooked through.
- Rotate them every 10 minutes.
- When cooked, let them cool, cut them in half, and scoop out the flesh with a spoon.
- Leave the flesh on paper or strainer to drain for a few minutes.
- Chop the onion, and mince the garlic, or use a food processor.
- Chop the flesh of the eggplants.
- Put all the ingredients and seasoning in a bowl and mix softly with a spoon.
- Optionally, put the eggplant dip in the fridge and let it cool for a while.
Notes
- Storage: Store in an airtight container in the fridge for up to a week.
- Variations:
- Flavor the eggplant dip with more or less garlic, balsamic vinegar, olive oil, and cumin.
- Add seasoning and herbs such as oregano, or thyme.
- Served: Serve with:
- toasted bread with olive oil, and dried oregano,
- crispy potatoes,
- savory cookies with feta.
*This is an estimated nutrition chart provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.Don’t forget to follow us on Facebook, Pinterest, and Instagram for even more yumminess!
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