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Persian brinjal and caramelised onion dip

Nothing will impress your guests more than this Persian brinjal and caramelised onion dip. Serve with some fresh breads, cheeses and meats for an indulgent spread.


1 large brinjal
3 tbsp butter
2 onions, peeled and sliced
3 cloves garlic, peeled and crushed
2 tbsp olive oil
¼ cup crème fraiche
Sea salt and black pepper

1. Using tongs, hold the brinjal over an open flame on a gas stove (or over a low fire). It will look as if it’s burning, but this is okay – you want it to have a smokey flavour. Rotate every now and then. Once soft, remove from the heat and peel off the skin.
2. Heat the butter in a pan over low heat and fry the onions until translucent, about 5 minutes. Add garlic and fry until caramelised.
3. Blitz the onions and brinjal in a blender until smooth. Add oil, crème fraiche, salt and pepper.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

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