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    You are in: Home / Australian / Eggplant Onion Dip Recipe
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    Eggplant Onion Dip

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    bluemoon downunder's Note:

    Adapted from a recipe in Jean Paré's 'Company's Coming: dip, dunk & dab, party dips and spreads'. This recipe has been descibed as "an update of baba ghanouj... sweetened with caramelised onions (and served) with pita bread chips or vegetables". I learnt also from this book that 'baba ghanouj' means 'indulged father' in Arabic! Rather patriarchal for 2009! Perhaps that's why Jean Paré has re-named this 'eggplant onion dip' - bland and politically correct! I decided to stay with this name but if anyone knows the Arabic for 'eggplant onion dip', I'll happily rename it. The cooking time includes one hour chilling time.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Poke several holes randomly in each eggplant; place the eggplants on a foil-lined baking tray and bake in a 230°C/450°F/7-8 gas markfor about 45 minutes or until softened; let stand for about 10 minutes until it is cool enough to handle; cut the eggplants lengthwise, discard the seeds, scoop out the flesh and place in a food processor; discard the shells; pulse with the on/off motion until the eggplant flesh is finely chopped then transfer it to a medium-sized bowl.
    2. 2
      Heat the olive oil in a large - preferably non-stick pan - over a medium heat; add the onion, garlic and leek; cook for 10-15 minutes, adding sugar about halfway through the cooking time, stirring often until the contents of the pan are caramelised; reduce the heat to medium-low.
    3. 3
      Add the next 4 ingredients - salt, coriander, cumin and pepper - heat and stir for about 15 minutes until fragrant; add to eggplant; stir well until all the ingredients are well-combined.
    4. 4
      Add the remaining 3 ingredients - parsley, lemon juice and tahini - and stir well until all the ingredients are well-combined.
    5. 5
      Chill, covered, for 1 hour to allow the flavours to blend.

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    Nutritional Facts for Eggplant Onion Dip

    Serving Size: 1 (2102 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 446.3
     
    Calories from Fat 211
    47%
    Total Fat 23.5 g
    36%
    Saturated Fat 3.3 g
    16%
    Cholesterol 0.0 mg
    0%
    Sodium 966.2 mg
    40%
    Total Carbohydrate 58.9 g
    19%
    Dietary Fiber 25.8 g
    103%
    Sugars 22.1 g
    88%
    Protein 10.6 g
    21%

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