# Roasted Eggplant Dip with Tomato Salsa

- Servings: 2 servings
- Total time: 15 min
- Cuisine: French
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

1. Cut 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. Cut 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. Halve 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. In a food processor, blend the roasted eggplants until smooth. Add tahini, minced garlic, lemon juice, olive oil, cumin, and salt. Blend until creamy.
5. Spread the eggplant dip on a serving plate. Top with the tomato salsa and drizzle with olive oil.
6. Serve with slices of toasted baguette.

## Equipment

- oven
- knife
- cutting board
- bowl
- food processor
- lemon juicer

## Source

- Original video: https://www.youtube.com/shorts/bsZlRkaCH0g
- Recipe page: https://www.cliprecipe.com/recipe/37143ed8-2524-48bf-8b21-b5c7840fdc57
- Extracted: 2024-11-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt