This Eggplant Dip with Cherry Tomato Salad combines creamy oven-baked eggplant with the bright freshness of cherry tomatoes, creating a perfectly balanced and delicious dish!
Inspired by Mediterranean flavors, it works well as an appetizer, light meal, or side dish!

Looking for more delicious appetizers? Try my Chicken & Vegetable Pastry Puffs OR this Green Goddess Tuna Pasta Salad recipe!

hand holding up piece of bread with eggplant dip and tomato salad on it

bowl of eggplant dip with cherry tomato salad and two pieces of bread on the side of the bowl

This Eggplant Dip with Cherry Tomato Salad is bound to become a favorite in your recipe collection! It’s so easy to make, looks delicious, and is packed with flavors that will leave everyone wanting more!

What do I need to make Eggplant Dip with Cherry Tomato Salad?

For the Eggplant Dip:

Eggplant: is the main ingredient in the dip. When it’s roasted, it develops a smoky, sweet taste that is perfect for the flavor of the dip.
Garlic: gives the dip a robust and pungent flavor.
Olive Oil: is important for roasting the eggplant and garlic. It gives the dip a smooth texture.
Yogurt: adds a tangy creaminess to the dip. It also helps give a smooth texture when blended with the other ingredients.
Sour Cream: gives a creamy consistency and slightly tangy taste that goes well with yogurt.
Cumin Powder: adds a warm and earthy spice that pairs well with the other ingredients.
Lemon Juice: gives the dip a tangy and fresh flavor. It also balances the flavors of the dish.

For the Tomato Salad:

Cherry Tomatoes: bring juiciness and sweetness to your salad. They have a fresh and vibrant flavor that pairs perfectly with the creamy dip.
Spanish Onion: adds a slightly sweet crunch to the salad.
Chili (Optional): add a small amount of chili to the salad for some heat and extra flavor.
Curly Parsley: adds a fresh and herby flavor to the salad.
Lemon: is used to help brighten up the salad.
Salt: helps with enhancing the flavors.
Olive Oil: enhances the flavors and gives it a Mediterranean touch.

How to Make Eggplant Dip and Cherry Tomato Salad

Eggplant Dip

Preheat the Oven: Set your oven to 385°F. This temperature is ideal for roasting the eggplant and garlic to achieve a soft, caramelized texture.
Prepare the Eggplant and Garlic: Cut the eggplant in half lengthwise and score the flesh with a knife. This helps the eggplant cook evenly and absorb the flavors better. Cut the head off the garlic bulb to expose the cloves.
Roast: Place the scored eggplant and garlic bulb in an oven-proof dish. Sprinkle it with salt and drizzle with olive oil. Bake in the preheated oven for about 1 hour, or until the eggplant is very soft and the garlic is caramelized.
Blend: Once the eggplant and garlic are roasted and cool enough to handle, scrape the flesh of the eggplant into a blender. Squeeze the roasted garlic cloves into the blender as well. Add one tablespoon of yogurt, 2 heaping tablespoons of sour cream, 1 leveled teaspoon of cumin powder, a pinch of salt, and the juice of a lemon cheek. Blend until smooth.
Note: For a vegan option, substitute the yogurt and sour cream with tahini or a plant-based yogurt.

Cherry Tomato Salad

Prepare the Ingredients: In a bowl, combine 200 grams of mixed cherry tomatoes (cut into halves or quarters), 1/4 of a Spanish onion (diced), and a small chili (finely diced, optional).
Add Fresh Herbs and Seasonings: Mix in 1/4 cup of finely chopped curly parsley, the juice of a lemon cheek, a pinch of salt, and a splash of olive oil. Toss everything together until well combined.
Serve: To assemble, swirl the eggplant dip onto a serving bowl or plate. Top with the cherry tomato salad and drizzle with a little extra olive oil. Serve with slices of toasted artisan bread if desired.

Tips for the Best Eggplant Dip and Cherry Tomato Salad

Choose the Right Eggplant: Choose eggplants that are firm and shiny with no marks. Fresh eggplants will roast more evenly and make a creamier dip.
Score the Eggplant: To help the eggplant cook evenly and absorb flavors better, make shallow cuts in the skin. Be careful not to cut too deep to avoid overcooking or burning.
Roast Until Very Soft: Make sure the eggplant and garlic are roasted until they are very soft and mushy. This step is necessary for a smooth and creamy texture.
Blend Thoroughly: Blend the roasted eggplant and garlic with yogurt and sour cream until completely smooth. This will create a creamy consistency and combine all of the flavors.
Prepare the Salad Right Before Serving: Mix the cherry tomato salad ingredients just before serving to keep the freshness and crunch of the vegetables.
Toast the Bread: If serving with bread, toast it until golden and crispy to provide a nice contrast to the creamy dip.

bread dipping into eggplant dip with cherry tomato salad

Can I use a different type of eggplant?

Yes, you can use other varieties of eggplant, such as Italian or Japanese eggplant. Each type of eggplant will offer a slightly different texture and flavor, but they all work well for making a creamy dip. Make sure your eggplant is ripe and firm for the best flavor.

What can I use instead of cumin powder?

If you don’t have cumin powder, you can use ground coriander or paprika as a substitute. Both have a warm flavor that compliments the roasted eggplant. If you like a spicier kick, try using a pinch of chili powder or smoked paprika for added flavor.

What if the eggplant dip is too thick?

If the eggplant dip turns out too thick, you can thin it out by adding a bit of water, vegetable broth, or extra olive oil. Start with a small amount and blend until you reach your desired consistency. If the dip needs more flavor, adjust the seasoning with additional salt, lemon juice, or cumin.

How can I make the dip spicier?

To add a bit of spice to the dip, add in a pinch of cayenne pepper or a few dashes of hot sauce. You can also blend in a small amount of red pepper flakes. Start with a small amount and taste as you go to make sure the dip doesn’t become too spicy.

Can I make the dip and salad ahead of time?

Yes, both the eggplant dip and cherry tomato salad can be prepared ahead of time. The dip can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The cherry tomato salad is best made on the day of serving to keep the tomatoes and onions fresh and crunchy. You can prepare the salad ingredients in advance and mix them together just before serving.

What are some ways to serve the dip and salad?

You can serve your eggplant dip with toasted artisan bread, pita chips, vegetable sticks, or warm flatbreads. You can also use it as a spread for sandwiches or wraps. The cherry tomato salad can be served as a side with grilled meats or seafood, or even mixed into a grain bowl for a refreshing meal.

How do I store leftover Eggplant Dip with Cherry Tomato Salad?

To store Eggplant Dip with Cherry Tomato Salad in the fridge, it’s best to keep the two dishes separate. Place the eggplant dip in an airtight container to preserve its creamy texture. Store the cherry tomato salad in another airtight container to keep the tomatoes fresh and prevent them from making the dip soggy. They can both be kept in the refrigerator for up to three days.

Can I freeze the eggplant dip?

Yes, you can freeze the eggplant dip. Place it in a freezer-safe container and store it for up to 3 months. To reheat, thaw the dip in the refrigerator overnight and stir well before serving. The texture may change slightly after freezing, but it will still be delicious.