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.
SERVES 4 // COOKING TIME 20 min
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