RECIPE
9 INGREDIENTS7 STEPS45MIN

Roasted Eggplant and Tomato Dip

4.3
3 Ratings
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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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A delicious Mediterranean dip served with simple whole-grain flat breads, like pita, or whole grain crackers.

45MIN

Total Cooking Time

9

Ingredients
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2
to taste
Salt and Pepper
1/2 Tbsp
Fresh Mint , finely chopped
1/2 Tbsp
3 cloves
Shallots , sliced
1 Tbsp
1 tsp
Extra-Virgin Olive Oil
to taste
Aleppo Chili Flakes
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Directions

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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 and Pepper (to taste) and 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 Juice (1/2 Tbsp) , and Extra-Virgin Olive Oil (1 tsp) . Season with Salt and 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!

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