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
Description
This is probably the best way to prepare a wonderful eggplant dip. I prefer this one over baba ganoush!
Ingredients
Instructions
-
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.
