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:
Roast the eggplant: Preheat your oven to 400°F (200°C). Slice the eggplant in half, lightly brush it with olive oil, and place it on a baking sheet lined with parchment paper. Roast for 40–50 minutes until the eggplant is golden brown and tender. Let it cool slightly before handing it.
In a skillet over medium heat, sauté the ginger and garlic until fragrant, about 1–2 minutes. Add the green onions, cilantro, sugar, and vinegar. Stir and cook until the mixture begins to bubble.
Scoop the roasted eggplant out of its skin and add it to the skillet. Stir well to combine all the ingredients and heat through.
Remove from heat and drizzle with sesame oil.
Serve warm, cold, or at room temperature—great as a side dish or alongside grilled meats, tofu, or vegetables.
Recipe adapted from: Chef Leslie Cairns