Persian Eggplant Dip

Traditionally known as Kashkeh Bademjoon, Persian eggplant dip is a delicious, spicy dip which goes with almost everything! It’s perfect for veggies, crackers or bread. Bring it to your next potluck as the perfect appetizer. The best part is that you can choose your favorite indi chocolate Spice Rub to add to this Persian eggplant dip. Every Spice Rub works wonderfully, but our personal favorites are the Molé Spice Rub and Barbecue Spice Rub for this recipe!

• 1 eggplant
• 2 onions
• 1 clove of garlic
• 2 Tablespoons olive oil
• 1/4 cup greek yogurt
• 1 teaspoon indi chocolate Spice Rub

1. Cut eggplant into rounds
2. Sprinkle eggplant rounds with salt on both sides
3. Place eggplants into a colander in your sink
4. Set aside for 10 minutes
5. Rinse lightly with water
6. Dry each round between paper towels
7. Set oven to high broil
8. Roast for 5 minutes, then flip eggplant rounds and roast for another 5 minutes until softened
9. Remove from oven and allow them to cool down
10. Remove skin from eggplant with your fingers
11. Cut and roast onions in a pan, then add minced garlic
12. Add eggplant flesh, onions, and yogurt into a bowl. Mix well with a blender
13. Add indi chocolate Spice Rub of your choice and stir in into blended mix
14. Enjoy with veggies, crackers, pita, flatbread, in a wrap or as a spicy dip!