Persian Eggplant Dip

Posted on July 22, 2015 by Anne Milneck | 0 comments

Persian Eggplant dip, also known as Kashkeh Bademjoon or Borani, is our new favorite way to use summer eggplant. And for good reason. This dip is flavorful, simple to make and is easily adapted into a vegan and gluten-free recipe. Just make the dip without sour cream or substitute hummus instead, and switch out the pita bread for your favorite non-gluten dipping option.

Ingredients:

For the roasted eggplant:

1 large eggplant, cut into 1/4 inch rounds (skin on)

Kosher Salt 

For the caramelized onions:

2 cups onion, diced

3 cloves garlic, minced

Pure Avocado Oil

1/2 Tbl Butter

Pinch Salt

Pinch Sugar

To complete the dip:

1/8 tsp White Pepper

1/2 tsp Aleppo Chile Flakes

1/4 cup sour cream

Salt and white pepper, to taste

Zahtar, for sprinkling

Garlic Extra Virgin Olive Oil

Pita, Chips or Toasted Bread for serving

Instructions:

To roast the eggplant:

Sprinkle eggplant with salt on both sides and place on a baking sheet lined with paper towels. After 10 minutes, lightly rinse with water and then press dry between layers of paper towels.

Preheat oven to broil, and position a rack at the top of the oven. Arrange eggplant rounds on a baking sheet drizzle with Pure Avocado Oil and a pinch of sea salt. Roast for 5-7 minutes, turning once until eggplant is softened and golden brown. Remove from pan and let cool to the touch.

For the caramelized onions:

While eggplant is roasting, heat a large skillet over medium heat and add 2-3 Tbsp Roasted Garlic Avocado Oil. Add onion, butter, pinch salt and pinch sugar. Cook, low and slow, stirring often until the onions are caramelized and a deep brown color. This will take anywhere from 15-30 minutes. Add minced garlic in the last few minutes so it doesn’t burn. Set aside.

To make the dip:

Peel away the skin of the cooled, roasted eggplant (if a little is left that’s OK) and add flesh to a mixing bowl. It should be soft and tender. Add Caramelized Onions and Aleppo Chile Flakes and mash with a fork. 

Add 1/4 cup Sour Cream and stir once more. Allow to sit and meld for about 10 minutes. Taste and adjust with salt and pepper if necessary. Drizzle with Garlic Extra Virgin Olive Oil and Sprinkle with Zahtar.

Serve with pita, toasted baguette or assorted veggies.

Posted in eggplant, gluten-free, meatless Monday, summer recipes, vegan, vegetarian


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