Healthy Roasted Eggplant Dip No Tahini

You probably know by now that I like eggplant (if not, see recipes for Fried Eggplant, Eggplant Stacks, Couscous Salad With Eggplant, Feta and Red Onions and more :)).

So here is another one of my eggplant recipes – this time it is an eggplant dip with mushrooms, garlic and dill. This is another great appetizer, and you can serve it with pita chips, sliced baguette or toasted bread.

Tools You Will Need To Prepare Healthy Roasted Eggplant Dip No Tahini

Garlic Press
Hand Blender
Dinnerware

Ingredients You Will Need To Prepare Healthy Roasted Eggplant Dip No Tahini

1 large eggplant
1 small onion
2 cans of canned mushrooms, 4 oz each
2 garlic cloves
1 tablespoon of dill
1 tablespoon of mayonnaise
Olive oil for sauteing

How To Make Healthy Roasted Eggplant Dip No Tahini

Roast the eggplant until done, cool and peel it. Chop.

Drain the mushrooms. Chop the onion.

Heat up the oil. Add mushrooms and onions and cook until onions are soft, 5-10 minutes. Add eggplant, cook a few more minutes. Take off the heat and cool.

Peel the garlic and put it through the garlic press. Chop dill. Add garlic and dill to the mushroom and eggplant mixture and use the hand blender to make dip. Add mayonnaise and mix. Serve with crackers, pita chips, sliced baguette or toasted bread.