This dip was a happy accident that started as a baked eggplant and tomato side and eventually morphed into a baked eggplant, tomato and garlic dip that was 10x better than what it started as.
Feige named this one of her top 5 dips and it’s now on regular rotation. It goes well on bread, in a sandwich or with vegies. I can see it working well with pasta.
This dip uses baby eggplants, an ingredient which cannot be switched out for large eggplants. Baby eggplants have a thinner skin and you’ll be blending the entire eggplant, skin and all, so thin skin is important. To see how it’s made, watch this video.
- 6 baby eggplants
- 1 head of garlic peeled into individual cloves
- 200 grams cherry tomatoes halved
- ½ cup olive oil
- 10 fresh basil leaves
- salt to taste
- Preheat the oven to 200°C.
- Remove the stem of the brinjals and cut them in half lengthways.
- Heat a large frying pan that you have a lid for. Once the pan is hot, place the eggplants flesh side down in the frying pan and pour in ¼ cup of water. Place the lid on and cook for 3-5 minutes until the water has evaporated. Remove from the stove.
- Add eggplants, tomatoes, garlic and olive oil to an oven proof dish and bake for 20-30 minutes until everything is soft and starting to caramelize. Remove from oven and let cool.
- Once cool, add the entire mixture to a food processor along with the fresh basil. Blend until smooth, adding salt to taste.
- Store in an airtight container in the fridge for up to 3 days.