3 Tbsp. olive oil (divided)
1 white onion, diced
3 cloves garlic, minced
2 ripe tomatoes, deseeded + chopped
1 tsp. sea salt
1/2 tsp. black pepper
1 tsp. hot sauce (I used Tabasco)
2 tsp. honey
2 tbsp. apple cider vinegar
2 tbsp. chopped cilantro
Place the whole eggplant on a
baking sheet lined with aluminum foil and bake for 45 minutes at 400F degrees. Take out and let cool completely.
Heat 1 tbsp.
olive oil and saute the onion and garlic for 3 to 4 minutes. Transfer to bowl and add tomatoes, pepper, salt, hot sauce,
honey, apple cider vinegar, cilantro, and rest of olive oil. Stir together and let sit.
Peel skin off eggplant and discard. Mince the eggplant by hand into small diced chunks, getting rid of any extra seedy parts. Some seeds are okay.
Add eggplant to the bowl stir until everything is combined. Taste test and add more spice as desired.
This dip gets better as it sits in the fridge but can be eaten right away! Store in fridge for up to 5 days.
Category: Gluten-free, Dairy-free Method: oven Cuisine: Dip Diet: Gluten Free