I’m a BIG fan of dips like hummus, guacamole, salsa verde… this creamy eggplant dip makes my top three dips easily!
If I had to choose between baba ganoush and this eggplant dip, I would each time go for this one.
Creamy Eggplant Dip With Yogurt and Spices
This is probably the best way to prepare a wonderful eggplant dip. I prefer this one over baba ganoush!
Once you peeled and sliced your eggplant, put them in a pot, season with some salt. Let them sit for about 10 minutes, meanwhile slice your onion and garlic.
Grab a pan, heat it up and add some oil. Put the eggplant in the pan and cook each side until brown, for about 5 minutes. Set aside.
Now in the same pan add some more oil if needed and sauté the sliced onion, until golden brown. This takes 10 to 15 minutes.
When done set aside.
Again use the same pan to fry the oregano, fennel seeds and garlic.
Fry them for a few minutes, then add in half of the onion and all the eggplant.
Mix it well and let cook until the eggplant becomes very soft. About 1o minutes.
Transfer the cooked eggplant and spices to a bowl and let cool down for a few minutes.
Add in the yogurt, mix well, and garnish with the rest of the sautéed onion, crushed walnuts and cilantro.