My grandmother is one of the best cooks that I know. Growing up, I remember her always making delicious meals that she learned how to make from her mother. My grandmother was born in Romania, so many of her famous recipes are of the Romanian heritage. This particular recipe is my great grandmother’s recipe for eggplant dip.
As a kid, I remember her bringing it to family parties and get-togethers and everybody going crazy over it. I’m not sure why but I never asked her how to make it until recently.
When she told me the ingredients and the instructions, I couldn’t believe how simple it was to make! She reminded me that simple is best and to remember that less is more when it comes to ingredients.
You can serve the dip with carrot or celery sticks, crackers or chips or on top of a green salad.
I truly hope you enjoy this recipe as much as my family does!
- 1 small eggplant
- 1/4 small yellow onion
- 1 large tomato
- 1 tbsp. canola oil
- 1 tsp. sea salt
- Preheat oven to 400 degrees.
- Line a baking sheet with foil and spray with non-stick cooking spray.
- Wash and dry eggplant and poke with holes all over with a knife.
- Add eggplant to baking sheet and bake for 10 minutes.
- After 10 minutes turn the eggplant to its other side and bake for an additional 10 minutes.
- When eggplant is finished cooking, remove it from the oven and place in a collander for 30 minutes to drain excess liquid.
- While eggplant drains, roughly chop the onion and tomato and add to a food processor. Pulse a few times to combine.
- When eggplant has drained chop off the top and discard. Chop the remaining eggplant into large chunks and add to the food processor.
- Add oil and salt to the food processor with the rest of the ingredients.
- Pulse constantly or until mixture has combined and is slightly chunky. (You do not want a puree.)
- Serve with cucumber and tomato slices to make it pretty. (My grandmother always does this!)