Eggplant Dip with Cherry Tomato Salad

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!

Eggplant Dip Eggplant Garlic Yoghurt

Ingredients:

Eggplant Dip

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.

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.

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