Italian Eggplant Dip Recipe

To begin, set your oven to preheat to around 400 F.

While you’re waiting, prep the eggplant by lightly puncturing its surface several times with a fork. Once you’ve done this sufficiently, place the eggplant in the oven (on a baking sheet if preferred) and let it bake for around 20 minutes.

In the meantime, repeat the same puncturing process with your tomatoes. After the 20 minutes are up, place the tomatoes in the oven with the eggplant, and let them bake for another 10 minutes (or until both are soft). Next, remove the vegetables from the oven. Take a little break and let the eggplant and tomatoes cool off.

Once cool, peel the eggplant. Then chop the eggplant and the tomatoes. Place both into your blender. Add the rest of your ingredients and blend until you have a nearly smooth consistency.

Last, put your eggplant dip in a bowl and refrigerate it until it’s ready to be used. Remember, this dip needs ample refrigeration time before consumption. Make sure to start the preparation with enough time to spare!