Eggplant Dip with Tomatoes
Eggplant dip with tomatoes is a Mediterranean-inspired dish that combines the smoky flavor of roasted eggplant with the freshness of tomatoes. This dip is often enjoyed with bread or as a dipping sauce and is a perfect choice for a light appetizer or snack. Cumin and garlic add a deeper layer of flavor to the dip, while fresh parsley adds freshness. If you like homemade spreads made from natural ingredients, then this recipe is worth a try!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 400°F (200°C). Halve the eggplants lengthwise and score the flesh in a crosshatch pattern.
2
Brush the cut sides of the eggplants with 1 tablespoon of olive oil. Place them on a baking sheet lined with parchment paper, cut-side down.
3
Roast the eggplants for 30-35 minutes, or until they are very soft and the skin is slightly browned.
4
Meanwhile, chop the tomatoes and sauté them in a skillet with 1 tablespoon of olive oil over medium heat for 5 minutes.
5
Add the minced garlic, cumin, salt, and pepper to the tomatoes. Stir to combine and cook for another 2 minutes.
6
Once the eggplants are roasted, let them cool slightly. Then, scoop out the flesh with a spoon and place it in a bowl.
7
Mash the eggplant flesh with a fork or use an immersion blender. Stir in the sautéed tomatoes, lemon juice, and the remaining olive oil.
8
Taste and adjust the seasoning with more salt and pepper as needed.
9
Garnish with fresh chopped parsley and serve with fresh bread or toast.
