Hungarian eggplant dip recipe

eggplant dip

🍴Servings: 4

🥣Category: Appetizer

💪Difficulty Level: 3/5 

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This creamy roasted eggplant dip is perfect for parties or healthy snacking. The preparation is relatively simple. Bake the eggplant (over charcoal in a grill if possible). After baking, remove the flesh of the eggplant and mix with the spices.

In a nutshell, eggplant

The eggplant’s ancestor originated in Southeast Asia. It reached Europe via Arab mediation, where it was known and cultivated as early as the 17th century in the Mediterranean region and the Balkan Peninsula. People used to avoid eating eggplant because they believed it would cause mental disorders and leprosy. We’ve known since the 20th century that it’s not only not harmful, but it can also be extremely beneficial. It is still primarily consumed in India and the Far East. Turkey alone produces more than all other European countries combined. The deep purple, round or egg-shaped eggplant is known as the Italian eggplant, while the pale purple, skinnier version is known as the Chinese eggplant.

What should we make out of it?

It can be cooked in soup, as a side dish, but also excellent stuffed and steamed, as eggplant dip or with tomato sauce, or as a side dish. When the eggplant is still quite hard, it is suitable for use. When it begins to wrinkle or soften, it usually tastes bitterer. Basil, garlic, bay leaf, chili, and allspice are all good spices for eggplant. Eggplant is used in a variety of dishes, particularly among Balkan and Mediterranean peoples.

Physiological effects

 The energy value is low, but the water content is high. Carotene, anthocyanins, carbohydrates, protein, mineral salts, and vitamins A and C are all present. It is advised to consume it if you have diabetes, liver, bile, or kidney problems. Hematopoietic, diuretic, and anti-inflammation agent. It also contains nausin, an antioxidant. According to clinical studies, eggplant boosts the immune system. The plant’s green parts are poisonous.

What should we look for when purchasing and how should we use it?

Some advice:
– the shiny skin and bright green stem indicate freshness
– brown spots indicate deterioration
– select an eggplant that is heavy for its size
– the fruit will ripen if left at room temperature for a few days
– it can be kept in the fridge for a few days
– only wash before use
– slice the eggplant with a stainless steel knife to avoid discoloring the flesh
– the skin of the larger berries and the white variety can be thick and hard, but peeling can help
– according to Australian research, eggplant absorbs the most fat of any vegetable. A portion of deep-fried eggplant slices absorbs four times as much as potatoes of the same weight

Is it better to make the eggplant dip with or without mayonnaise?

The majority of households in Transylvania, regardless of nationality, make aubergine cream on a regular basis. In Hungary and Transylvania, there is an ongoing debate over whether or not mayonnaise should be added to the eggplant dip. Families are divided on this issue as well; the simplest way to resolve the conflict is to simply mix a little mayonnaise into a portion of the finished cream and place both on the table.


  • 2 eggplants
  • 1/2 red onion
  • 2 cloves of garlic
  • salt to taste
  • 1/2 tsp ground black pepper
  • 3 tbsp mayonnaise


  1. Prick the surface of the eggplant with a fork.
  2. Bake at 170°C (340°F) for 1 hour or grill over charcoal until tender.
  3. Cut the eggplants in half and remove the flesh.
  4. Puree the eggplant flesh with the chopped onion, and sliced garlic.
  5. Season with salt&pepper and add the mayonnaise. Mix thoroughly.
  6. Spread on a toast and enjoy…so delicious…

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