Please enter the email you’re using for this account.
This dairy dip is delicious! Sauteed eggplant and onions mixed with creamy sour cream is a ‘must’ on any menu since it’s so easy to make and such a crowd pleaser. Keep it chunky and serve hot or cold as an entree or blend as a dip to spread on crackers or bread. It would go great with these pita chips.
1 medium onion, diced (or use 1/2 cup Haddar Sauteed Onions and skip to step 2)
2 tablespoons oil
1 medium eggplant, peeled and cubed
1/2 teaspoon salt
4 ounces sour cream or Gefen Mayonnaise
Sauté onion in oil until transparent.
Add eggplant and salt and cook over low heat for 30-40 minutes.
Cool slightly. Add sour cream.
Serve hot or cold as an entrée. Blend to serve as dip or sandwich spread.
Styling and Photography by: Faigy Feldman
How Would You
Rate this recipe?
Please log in to rate
Eggplant This recipe is good. It definitely took a lot less time than mentioned in the recipe, which was great.
Thanks Miriam. Why only 2 stars.