Roasted Eggplant Dip with Tomato Salsa

15 mins
Serves 2
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Directions

  1. 1Cut the eggplants in half lengthwise and place them on a baking tray lined with parchment paper. Drizzle with olive oil and season with salt. Roast in the oven at 400F (200C) for about 20 minutes, until tender.
  2. 2Cut the baguette lengthwise and spread it with a mixture of minced garlic, chopped parsley, salt, and olive oil. Roast alongside the eggplants in the oven for the last 10 minutes of cooking time.
  3. 3Halve the cherry tomatoes. Finely chop the red onion and green chili pepper. In a bowl, combine the tomatoes, onion, chili, parsley, lemon juice, olive oil, and salt, and mix well.
  4. 4In a food processor, blend the roasted eggplants until smooth. Add tahini, minced garlic, lemon juice, olive oil, cumin, and salt. Blend until creamy.
  5. 5Spread the eggplant dip on a serving plate. Top with the tomato salsa and drizzle with olive oil.
  6. 6Serve with slices of toasted baguette.

Ingredients

  • 4 eggplants
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 baguette
  • 4 cloves garlic
  • 1 handful parsley
  • 1 cup cherry tomatoes
  • 1 small red onion
  • 1 green chilli
  • 1 tablespoon lemon juice
  • 1 cup tahini
  • 2 cloves garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 pinch salt

Equipment

ovenknifecutting boardbowlfood processorlemon juicer