Roasted Eggplant Dip with Tomato Salsa
Directions
- 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.
- 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.
- 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.
- 4In a food processor, blend the roasted eggplants until smooth. Add tahini, minced garlic, lemon juice, olive oil, cumin, and salt. Blend until creamy.
- 5Spread the eggplant dip on a serving plate. Top with the tomato salsa and drizzle with olive oil.
- 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
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