Recipe type: side

Prep time: 10 min

Total time: 60 min

Serves: 2

This recipe is developed by Daniela whogrew up in a sun soaked Mediterranean region in Italy and is a blogger @ExpatCucina.

A delicious Mediterranean dip served with simple whole-grain flat breads, like pita, or whole grain crackers.

You can just play around with so many varieties of tomatoes, bell peppers, zucchini, sweet eggplants and so much more, creating super yummy and healthy dishes!

For more inspiration, go to expatcucina.com.

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ingredients

2 long large or 4 long small eggplants

1-2 tomatoes

Salt and ground pepper

2 tsp finally chopped fresh mint

2 tsp fresh lime juice

3 sliced shallots

1 tbsp chopped cilantro

1-1/2 tbsp extra virgin olive oil

chili flakes

instructions

Preheat oven to 200 C.

Line a rimmed baking sheet with foil and wrap eggplant in foil. Bake for 20-30 min or until soft and cooked though.

Line a baking tray with parchment paper. Lay tomatoes and season with salt, pepper and a drizzle of olive oil. Bake until bursting and charred in spots, 20 to 30 minutes.

When cool enough to handle, peel eggplants and tomatoes. Remove and chop pulp finely; place in a bowl. Add shallot, mint, cilantro, lime juice, and 1 tbsp of oil; season with salt and pepper.

Mix and taste for balance of seasonings, adjusting as necessary.

Refrigerate until ready to serve, or up to 2 days. Serve with a drizzle of oil over top with some flat breads or, like I did,  crackers!

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