Ingredients
- large eggplant
- /3 cup chopped onion
- tablespoons olive oil
- tablespoons chopped fresh dill
- teaspoons kosher salt
- teaspoon freshly ground black pepper
Instructions
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Step 1
Preheat your broiler first—it gets things nice and hot. Wash the eggplant and pierce the skin all over with a fork
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Step 2
this stops it from bursting. Place it on a baking sheet and broil for 8 to 10 minutes until the skin chars and the flesh softens. Turn it over and give it another 8 to 10 minutes. Once it's done, let it cool just enough to handle, then slice it open and scoop the tender pulp into a bowl. I like to use a spoon to scrape every last bit—there's a lot of flavor in there. Add the chopped onion, olive oil, fresh dill, salt, and pepper. Mash and stir everything together until it's a chunky, spreadable delight. Serve it warm or chilled
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Step 3
both ways are fantastic. I sometimes add a tiny splash of lemon juice for brightness.
Chef's Tip
I always let the broiled eggplant drain in a colander for a few minutes after scooping—this removes excess moisture and intensifies the flavor. A pinch of smoked paprika added at the end gives an extra layer of warmth that complements the dill.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Gently reheat or enjoy cold—the flavors meld even better overnight.
Variation Tips
For a creamier texture, blend in a couple of tablespoons of full-fat Greek yogurt. Serve with crispy keto crackers or cucumber slices for a refreshing crunch.