Eggplant and Onion Dip

Look for eggplants with a noticeable round indentation at their fat end, as they tend to have fewer seeds. Serve this dip with pita wedges.

Serves: 6Hands-on: 15 minutesTotal: 1 hour 30 minutesDifficulty: Easy

Serves: 6


  • 2 large eggplants
  • 1 medium yellow onion, peeled and grated
  • 3 cloves garlic, peeled and minced
  • 2 Tbsp. minced fresh parsley
  • ¼ cup extra-virgin olive oil
  • 2 Tbsp. wine vinegar
  • 1 Tbsp. mayonnaise
  • 1 tsp. dried oregano
  • ½ tsp. salt
  • ¼ tsp. ground black pepper


  • Preheat oven to 350°F.
  • Remove stalk ends of eggplants; pierce holes with a fork all over bodies. Bake until well browned and soft to the touch, approximately 45 minutes.
  • Remove eggplants from oven; cool until you can handle them, then peel away skin using a spoon and place pulp in mixing bowl.
  • Add grated onion and garlic to eggplant; mix together thoroughly with fork until smooth. Add parsley, olive oil, vinegar, mayonnaise, oregano, salt, and pepper; mix until thoroughly combined.
  • Refrigerate 30 minutes before serving.