Roasted Eggplant and Tomato Dip

Recipe

10 INGREDIENTS • 7 STEPS • 45MINS

Roasted Eggplant and Tomato Dip

4.3

3 ratings

A delicious Mediterranean dip served with simple whole-grain flat breads, like pita, or whole grain crackers.

Roasted Eggplant and Tomato Dip

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

A delicious Mediterranean dip served with simple whole-grain flat breads, like pita, or whole grain crackers.

45MINS

Total Time

$1.27

Cost Per Serving

Ingredients

Servings

4

US / Metric

2
(400 g)

Large Eggplants

5

Vine-Ripened Tomatoes

to taste

to taste

Ground Black Pepper

1/2 Tbsp

Finely Chopped Fresh Mint

1/2

Lime, juiced

2 tsp juice needed for 4 servings

3 cloves

Shallots, sliced

1 Tbsp

Chopped Fresh Cilantro

1 tsp

Extra-Virgin Olive Oil

to taste

Aleppo Chili Flakes

Nutrition Per Serving

VIEW ALL

Calories

93

Fat

1.5 g

Protein

2.9 g

Carbs

19.3 g

Roasted Eggplant and Tomato Dip

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Cooking InstructionsHide images

step 1

Preheat oven to 400 degrees F (200 degrees C).

step 2

Line a rimmed baking sheet with foil and wrap Eggplants (2) in foil. Bake for 20-30 minutes or until soft and cooked though.

step 3

Line a baking tray with parchment paper. Lay Vine-Ripened Tomatoes (5) and season with Salt (to taste), Ground Black Pepper (to taste), and a drizzle of Extra-Virgin Olive Oil.

step 3 Line a baking tray with parchment paper. Lay Vine-Ripened Tomatoes (5) and season with Salt (to taste), Ground Black Pepper (to taste), and a drizzle of Extra-Virgin Olive Oil.

step 4

Bake until bursting and charred in spots, 20 to 30 minutes.

step 5

When cool enough to handle, peel eggplants and tomatoes. Remove and chop pulp finely; place in a bowl.

step 6

Add Shallots (3 cloves), Fresh Mint (1/2 Tbsp), Fresh Cilantro (1 Tbsp), Lime (1/2), and Extra-Virgin Olive Oil (1 tsp). Season with Salt (to taste), Ground Black Pepper (to taste), and Aleppo Chili Flakes (to taste). Mix and taste for balance of seasonings, adjusting as necessary.

step 6 Add Shallots (3 cloves), Fresh Mint (1/2 Tbsp), Fresh Cilantro (1 Tbsp), Lime (1/2), and Extra-Virgin Olive Oil (1 tsp). Season with Salt (to taste), Ground Black Pepper (to taste), and Aleppo Chili Flakes (to taste). Mix and taste for balance of seasonings, adjusting as necessary.

step 7

Refrigerate until ready to serve, or up to 2 days. Serve with a drizzle of oil over top with some flat breads and enjoy!

step 7 Refrigerate until ready to serve, or up to 2 days. Serve with a drizzle of oil over top with some flat breads and enjoy!

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