EGGPLANT ONION DIP

Eggplant Onion Dip image

Provided by bluemoon downunder

Categories Lemon

Time 2h10m

Yield 2 1/2 cups

Number Of Ingredients 13

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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

Steps:

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.
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.
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.
Add the remaining 3 ingredients - parsley, lemon juice and tahini - and stir well until all the ingredients are well-combined.
Chill, covered, for 1 hour to allow the flavours to blend.

Nutrition Facts : Calories 446.4, Fat 23.5, SaturatedFat 3.3, Sodium 966.3, Carbohydrate 59, Fiber 25.9, Sugar 22.2, Protein 10.7