Ingredients
- 1 large eggplant
- 1/4 cup 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 tbsp. hot sauce (I used Tabasco)
- 2 tbsp. honey
- 3 tbsp apple cider vinegar
- 1/4 cup chopped cilantro
Instructions
- 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 half the olive oil and saute the onions and garlic for 3 to 4 minutes. Turn off heat and set aside.
- Add chopped tomatoes to a bowl and sprinkle with salt. Let sit for 15 minutes and then drain excess liquid from bottom of bowl.
- To tomatoes, add onions and garlic, then add the salt, pepper, 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-freeMethod: ovenCuisine: DipDiet: Gluten Free
