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

Eggplant Dip with Cherry Tomato Salad

Eggplant Dip with Cherry Tomato Salad combines the smoky flavors of eggplant with the bright flavors of cherry tomatoes, creating a perfectly paired dish. It's a delicious option that works as an appetizer, light meal, or side for any Mediterranean-inspired occasion.
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Course Appetizer

Ingredients
  

Eggplant Dip

  • 1 eggplant
  • 1 garlic bulb
  • 1 tbsp yoghurt
  • 2 tbsp sour cream large heaped
  • 1 tsp cumin powder
  • 1 lemon
  • olive oil to drizzle
  • salt to taste

Cherry Tomato Salad

  • 200 g mixed cherry tomatoes cut
  • 1/4 spanish onion diced
  • 1 small chili finely diced, optional
  • 1/4 cup curly parsley finely chopped
  • 1 lemon
  • salt to taste
  • olive oil splash

Instructions
 

Eggplant Dip

  • Preheat oven 195C.
  • Cut 1 eggplant in half and score.
  • Cut head off 1 garlic bulb.
  • Place both in oven proof dish and sprinkle over salt and drizzle with olive oil.
  • Bake conventional 195C for 1hr.
  • Once soft and mushy, scrape in flesh of eggplant and squeeze roast garlic bulb into blender.
  • Add 1 tbsp yoghurt and 2 large heaped tbsp sour cream, 1 leveled tsp cumin powder, pinch salt & squeeze in a cheek of lemon juice.
  • Blend till smooth.

Cherry Tomato Salad

  • Mix ingredients together into large bowl.

To Assemble

  • Swirl dip onto bowl, add cherry tomato salad, drizzle over olive oil.
  • Serve with slices of toasted artisan bread (optional).