Mediterranean Eggplant Dip (With Tomato & Onion)
A great alternative to Baba Ghanoush, try this Roasted Eggplant Dip made with simple ingredients such as onions, eggplant, tomato paste, pomegranate molasses, paprika and garlic cloves. It's all baked together in the oven to enhance the eggplant flavor and create the perfect dip!
Ingredients
- 1 large eggplant
- 1 onion
- 1 1/2 teaspoons paprika
- 1/2 teaspoon chilli powder
- 1 teaspoon salt
- 1 1/2 teaspoons sugar
- 2 tablespoons tomato paste
- 1 tablespoon pomegranate molasses
- 1/2 cup olive oil
- 3 garlic cloves
Instructions
- Start by washing and peeling your eggplant every other stripe (like a zebra pattern) and cut into small cubes.
- Slice your onions into thin slices.
- Mix together the paprika, chilli powder, salt, sugar, tomato paste, pomegranate molasses, olive oil, and crushed garlic until well combined.
- Mix the eggplant and onions with the mixture until well combined.
- Place in an oven dish with a lid and bake at 400F for 1 hour.
- Check to ensure eggplant is really soft. You should be able to mash it really easily with a fork.
- Mash the dip with a fork to create a chunky consistency. Taste and adjust salt to your liking and cool the dip in the fridge.
- Garnish with more olive oil, parsley, walnuts and serve with pita bread. Enjoy!
Serving: 1serving, Calories: 244kcal, Carbohydrates: 12g, Protein: 2g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 16g, Sodium: 522mg, Potassium: 321mg, Fiber: 4g, Sugar: 8g, Vitamin A: 225IU, Vitamin C: 8mg, Calcium: 20mg, Iron: 1mg
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