Roasted Eggplant and Tomato Dip

Roasted Eggplant and Tomaoes Dip

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

I love summer! it’s time for picnics, dinners with friends on the terrace, parties and more! Everyone feels more social and willing to gather and spend time out and about. I am one of those people who literally falls off the face of the earth during winter cold days, hiding under my blankets with the heater on, just waiting for winter to be over. But then, when spring and summer arrive, I blossom. The mornings become lighter and brighter and I cannot help but wake up in a good mood. With awakening like that, it is easier to get out of bed and start the day, rather than pulling the duvet back over your head!
The evenings are lighter, and light until late in the evening. No more coming home from work in the dark. I love that I can sit on my balcony and eat my dinner with a lovely chilled glass of pinot. Is there anything better?

Well yes, actually there is. Should we talk about all the variety of fresh veggies in season? It’s just a chef dream! Or at least my Mediterranean heart’s dream! I 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!

Like today’s recipe, a simple, yet delicious dip made with eggplants and tomatoes with a fresh taste from mint, cilantro and lime juice. If you like it spicy, feel free to add 1 or 2 fresh green chills! Serve it cold or at room temperature with some flat breads or chips. Or for a gluten-free option, check out my recipe for almond and poppy seed crackers!

Happy Monday people 🙂


  • 2 long large eggplants
  • 5-6 tomatoes on the vine
  • 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

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, with my gluten-free almond poppy seed crackers!
This makes such a great party finger food!

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.