Bake the eggplants at 375°F (about 190°C) for around 35-45 minutes, until they become soft.
2 Eggplant
Let the eggplants cool, then peel and chop them finely.
Dice the onion as finely as possible and sauté it in a pan with a bit of oil, salt, and pepper until it becomes golden brown.
2 Onions
Add the flour and cook for about 3 minutes, stirring frequently to prevent it from sticking to the pan.
1 tablespoon All-purpose Flour
Add the chopped eggplant to the pan, mix well, and sauté for about 5 minutes.
2 Eggplant
Finally, add the cream and cook over low heat, stirring continuously.
½ cup Light Cream (20%)
Quick Note
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Notes
The roasting time for the eggplants may vary depending on their size and thickness. Keep an eye on them while roasting and remove them from the oven once they become tender and slightly charred.
Achieving perfectly caramelized onions may take some time. Be patient and allow them to cook slowly over low heat, stirring occasionally to prevent burning. This will yield that sweet, golden perfection we all love.
For an even more flavorful dip, consider preparing it in advance and allowing it to chill in the refrigerator for a few hours before serving. This gives the ingredients time to meld together, enhancing the overall taste.
For an exceptional smoky twist, you can try roasting the eggplants on a barbecue grill or over an open flame. The charred flavor will add a whole new dimension to the dip.
Get creative with garnishes! Consider topping the dip with toasted pine nuts, chopped fresh herbs, or a drizzle of olive oil before serving. The added visual appeal will make your dip irresistible.