I think I’ve just discovered a new favorite!! This eggplant dip is full of flavor, pretty healthy and really yummy! Not all dips need to have sour cream or mayo to be delicious, ditch the fat and try this yummy dip at your next party.
1 Large Eggplant
2 Medium Tomatoes
4 Tbsp + 1 Tsp Olive Oil (separated)
1 Tsp Butter (or Sub Olive Oil for Vegan Recipe)
Preheat oven to 350.
Slice eggplant into 1/2″ slices and cut tomatoes in half. Spread evenly over a baking sheet, drizzle with 2 tbsp olive oil and bake for 25 minutes.
In a medium sauté pan, heat 1 tsp butter and 1 tsp olive oil over medium heat, add thinly sliced onions, season with salt and reduce to low heat. Cook until caramelized and golden, approximate 20 min.
Remove roasted eggplant and tomatoes from the oven and place in a food processor, add caramelized onions, drizzle in 2 tbsp olive oil and puree until smooth.