Let me introduce you to my latest cravings this season: Eggplant Tomato Dip! I love my dip layered and not mixed and combined. And if you are anything like me, you will love this dip as well. It’s really simple to make and takes no effort at all.
I’m such a sucker for eggplants and ever since coming to Turkey, I’ve come across so many new eggplant recipes. My favorite way to eat eggplants is in a dip. And while I usually only made eggplant dips with no other veggies, this time around I switched things up a bit.
In this eggplant tomato dip, we have a creamy base topped off with fried eggplants and cherry tomatoes. I like to add a little crunch to enhance the flavors and keep the textures interesting.
For the base, I love to use Greek yogurt because I think it pairs wonderfully with fried eggplants. You can also choose labneh, cream cheese if you prefer a heavier dip, or even hummus if you’re feeling adventurous.
ALSO TRY THIS DELICIOUS GREEK FALL DIP!
What layers does this Eggplant Tomato Dip have?
- Greek yogurt
- Eggplants
- Cherry tomatoes
And since we do love a good garnish, I added some homemade chili oil and salted pistachios. Aside from the gorgeous colors, they added a whole new level of flavor to the dip.
You can enjoy this dip with some chips or as a side to a main meal. I personally love to pair it with toasty brown bread (all the better if it is the all-grain whole wheat brown bread).
It’s so filling and flavorful. Plus, it looks gorgeous and you can definitely make it for game night or a sleepover.
Oh and if you love garlic, you will love this dip!
Eggplant Tomato Dip
2
servings20
minutes20
minutesKeep your device screen on
Ingredients
- For the base
1 cup Greek yogurt
3 cloves of garlic
1/2 tsp of salt
- For the eggplants
1 medium sized eggplant
1/2 tsp of salt
8-10 tbsp of oil for frying
- For the tomatoes
4-5 cherry tomatoes
1 clove of garlic
salt to taste
- For the toppings
salted pistachios
chili oil or olive oil
Directions
- For the base
- In a wide and deep bowl, mix your yogurt, minced garlic cloves and salt. Whip together until smooth
- For the eggplants
- Cut your eggplant into cubes and salt them. Set aside in a bowl for 15-20 minutes to help the eggplants release their moisture and bitterness.
- In a pan, add your oil and place over medium heat.
- Once the eggplants have released their moisture, drain them and pat dry with a paper towel.
- Fry your eggplants for 8-10 minutes or until tender and golden brown.
- Remove from the heat and add on top of your Greek yogurt base.
- For the tomatoes
- To the same pan, slice your garlic and toss in the hot oil. This helps release flavor and remove any “green” flavors from your tomatoes.
- Slice your cherry tomatoes in halves and place face down in the pan.
- Cover your pan with a lid and allow the tomatoes to cook for 5-8 minutes or just until they are soft and wilted.
- Once the tomatoes are ready, add them on top of the eggplants.
- For the toppings
- Top your eggplant tomato dip with chopped salted pistachios, chili oil or olive oil.
- Serve chilled with your favorite carbs.
