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!
Eggplant Dip Eggplant Garlic Yoghurt
Preheat the Oven: Set your oven to 385°F.
Prepare the Eggplant and Garlic: Cut the eggplant in half lengthwise and score the flesh with a knife. 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.
Blend: Once the eggplant and garlic are roasted and cool enough to handle, scrape the flesh of the eggplant into a blender.