Creamy Dairy-Free Eggplant Dip
- 1 lb. eggplant
- 1 small onion, minced
- 1 clove garlic, minced
- 1 tablespoon dill, finely chopped
- 1 teaspoon. lemon juice
- 1 cup unsweetened dairy-free yogurt
- 3 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- optional toppings: 1 thinly sliced onion, olive oil, paprika
- Bake the eggplant on a sheet of foil for 1 hour or until the inside is soft and the skin has collapsed. Let cool
- Scrape out the insides of the eggplant into a large bowl and mash or beat with a mixer.
- Add the minced onion, garlic, dill, lemon juice and yogurt and blend well. Stir in salt and pepper, to taste.
- Cover and chill thoroughly.
- For an onion topping, sauté onion slices in olive oil until lightly browned. Spoon on top of the chilled eggplant dip.
- For a rich olive oil topping, drizzle the top of the dip with olive oil and sprinkle with paprika.
- Serve with crackers, corn chips, or vegetables.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/creamy-eggplant-dip
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