Eggplant and Caramelized Onion Dip
Prep time
Cook time
Total time
This is an easy dip and perfect with a trio of dips for an appetizer or first course.
Recipe type: Dip
Cuisine: Middle Eastern
Serves: 6 servings
  • 1 large eggplant
  • 1 cup caramelized onions
  • ¼ cup Greek Yogurt
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon ground coriander
  • ⅛ teaspoon salt (or to taste)
  • a few grinds of fresh black pepper
  1. In the BBQ or in the oven, roast the eggplant on high until the insides soften. I left mine in the BBQ for about 30 minutes but watch it. Temperatures might be different.
  2. Let cool.
  3. Add the caramelized onions to the blender and whiz for a few seconds. You want them broken up but not paste.
  4. Scrape the eggplant pulp into a blender
  5. Add remaining ingredients and whiz just to combine into a dip. I left mine just a bit lumpy.
  6. Place in serving bowl and drizzle with good olive oil and a dusting of paprika.
Recipe by Orgasmic Chef at