About the Recipe
Charred eggplant, roasted garlic and tomato dip.
Ingredients
Ingredients
- 2 medium eggplants or 1.5 extra-large eggplants
- 2 cups cherry tomatoes
- 6 garlic cloves, peeled
- Olive oil, for drizzling
- Salt, to taste
- Juice of 1 lemon
Preparation
Directions:Â
1. Prepare the Eggplants:
   - Preheat an open grill or oven to 425°F.
   - Cut the eggplants lengthwise and drizzle the cut sides with a little olive oil.
   - Place the eggplants cut-side down on the grill or on a baking sheet if using the oven.
   - Grill or bake for about 30 minutes, or until the eggplant is soft and the skin is slightly charred.
2. Cool and Scoop:
   - Once the eggplants are cool enough to handle, scoop out the flesh and transfer it to a cutting board.
   - Roughly chop the eggplant flesh to break up any long, stringy pieces.
   - Place the chopped eggplant into a bowl and set aside.
3. Roast the Tomatoes and Garlic:
   - Reduce the oven temperature to 400°F.
   - In a baking dish, combine the tomatoes and garlic cloves. Drizzle with olive oil and sprinkle with a pinch of salt.
   - Roast for about 40 minutes, or until the tomatoes are soft and slightly blistered.
4. Combine and Mash:
   - Add the roasted tomato and garlic mixture to the bowl of chopped eggplant.
   - Using a fork, roughly mash the mixture, leaving some pieces chunkier for texture.
5. Season:
   - Squeeze the juice of one lemon over the mixture.
   - Taste and add more salt if needed.
   - Stir to combine.
6. Serve and Enjoy:
   - Serve cold or warmed in small bowls and scatter over your holiday table.
Enjoy your roasted eggplant and tomato dip!
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