Roasted Eggplant and Tomato Dip

10 INGREDIENTS • 7 STEPS • 45MINS

Roasted Eggplant and Tomato Dip

Recipe

4.3

3 ratings

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

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Roasted Eggplant and Tomato Dip

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

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/

45MINS

Total Time

$1.27

Cost Per Serving

Ingredients

Servings

4

us / metric

2
(400 g each)

Large Eggplants

5

Vine-Ripened Tomatoes

to taste

to taste

Sponsored

Simply Organic® Black Pepper

2 tsp

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

Love This Recipe?

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 Instructions

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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), Simply Organic® 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), Simply Organic® 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 (2 tsp), Fresh Cilantro (1 Tbsp), Lime (1/2), and Extra-Virgin Olive Oil (1 tsp). Season with Salt (to taste), Simply Organic® 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 (2 tsp), Fresh Cilantro (1 Tbsp), Lime (1/2), and Extra-Virgin Olive Oil (1 tsp). Season with Salt (to taste), Simply Organic® 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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