A delicious Mediterranean dip served with simple whole-grain flat breads, like pita, or whole grain crackers.
Total Time
45min
4.3
3 Ratings
Author: The Fit Mediterranean
Servings:
4
Ingredients
•
2
(400 g)
Large
Eggplants
•
5
Vine-Ripened Tomatoes
•
to taste
Salt
•
to taste
Ground Black Pepper
•
2
tsp
Finely Chopped
Fresh Mint
•
1/2
Lime
, juiced
•
3
cloves
Shallots
, sliced
•
1
Tbsp
Chopped
Fresh Cilantro
•
1
tsp
Extra-Virgin Olive Oil
•
to taste
Aleppo Chili Flakes
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
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.
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.
4.
Bake until bursting and charred in spots, 20 to 30 minutes.
5.
When cool enough to handle, peel eggplants and tomatoes. Remove and chop pulp finely; place in a bowl.
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), Ground Black Pepper (to taste), and Aleppo Chili Flakes (to taste). Mix and taste for balance of seasonings, adjusting as necessary.
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!
Nutrition Per Serving
CALORIES
93
FAT
1.5 g
PROTEIN
2.9 g
CARBS
19.3 g
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