Eggplant Dip

Eggplant Dip

Portions: 2
Prep Time: 10 minutes
Cook Time: 1 hour

Perfect as an appetizer or side dish, this recipe is versatile, healthy, and satisfying. Enjoy it with pita bread or fresh veggies for a light bite, or serve it alongside meat to stretch your grocery budget. It’s a great way to add flavour and substance to any meal without spending too much. It’s simple, delicious, and budget-friendly!

Ingredients:

• 1 large eggplant roasted

• 1 tsp vegetable oil

• 4 cloves garlic, finely chopped

• 1 tbsp finely chopped fresh ginger root

• 2 tbsp brown sugar

• 1 tbsp rice vinegar

• 4 green onions, chopped

• 2 tbsp chopped fresh cilantro

• 1 tsp sesame oil

Instructions:

1. Preheat oven to 400°F (200°C). Roast whole eggplant for 40-50 minutes until completely tender and skin is wrinkled.

2. Remove eggplant from oven and let cool slightly. Scoop out the flesh and roughly mash or chop.

3. In a large skillet over medium heat, sauté minced ginger and garlic until fragrant, about 1 minute.

4. Add green onions, cilantro, sugar, and vinegar to the skillet. Cook until the mixture begins to bubble.

5. Stir in the mashed eggplant and cook for 2-3 minutes, combining all flavors.

6. Remove from heat and drizzle with sesame oil, stirring to incorporate

Recipe adapted from: Chef Leslie Cairns