kosher eggplant dip from the Jewish Kitchen

Eggplant Dip

This luscious spread is decadent, layered with flavor and always a crowd pleaser. Double the recipe to feed a crowd and make sure to have crackers or bread rounds to scoop up this delicious dip.
Course Appetizer
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients

  • 1 medium eggplant
  • 2 tbsp. minced onion
  • 2 tbsp. olive oil
  • 4 tbsp. freshly squeezed lemon juice
  • 1 1/2 tsp. Kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 tsp. sugar
  • fresh parsley or basil for garnish (optional) for garnish

Instructions

  1. Preheat oven to 475 degrees. Pierce the skin of the eggplant with a fork several times and place on a non stick baking sheet. Bake eggplant until skin turns dark brown and wrinkles, 15-30 min (depends on your oven). You'll have to watch it and check. Remove from oven, cool, and peel the skins and discard them.
  2. In a large mixing bowl, chop the eggplant with a fork until very smooth. Stir in the onion, oil, lemon juice, salt, pepper and sugar. Chill for 2 hours. Garnish with fresh parsley or basil before serving (optional). Serve with crackers or toasted baguette rounds.