AuthorBiteSizedFlavorful and healthy dip made with roasted eggplants, tomato and garlic!
Start by charring the outside of your eggplant over an open flame. You want the skin to be nicely blackened and the flesh of the eggplant should be softened but not fully cooked through. Once finished, peel the eggplant then place in a roasting tray.
In the same roasting tray as the eggplant add the tomatoes and garlic. Coat the tomato and garlic in olive oil, give it a mix, then roast the vegetables in a preheated oven for 40 minutes at a 180°C/375°F pre-heated oven.
Once the veggies are done roasting, pull out of the oven then let everything cool down enough to handle. Remove the skins of the tomato and garlic. Reserve two garlic cloves for the garlic bread. Chop the vegetables as finely as you can.
Heat a large pan over medium high heat with butter and olive oil. Once the oil is hot, add the veggie mixture. Let that cook, occasionally stirring, for about 5 minutes.
Add tomato paste, turmeric, cayenne pepper, then season with salt, and black ground pepper. Incorporate then cook for another five minutes. Reduce the heat to medium then crack in the eggs and season again with salt. Incorporate the eggs into the veggie mixture until the eggs are cooked through.
While the dip is still cooling spread some butter and roasted garlic over the pan de sal then toast.
Serve the talong garlic tomato dip with garlic bread.
Ingredients
Directions
Start by charring the outside of your eggplant over an open flame. You want the skin to be nicely blackened and the flesh of the eggplant should be softened but not fully cooked through. Once finished, peel the eggplant then place in a roasting tray.
In the same roasting tray as the eggplant add the tomatoes and garlic. Coat the tomato and garlic in olive oil, give it a mix, then roast the vegetables in a preheated oven for 40 minutes at a 180°C/375°F pre-heated oven.
Once the veggies are done roasting, pull out of the oven then let everything cool down enough to handle. Remove the skins of the tomato and garlic. Reserve two garlic cloves for the garlic bread. Chop the vegetables as finely as you can.
Heat a large pan over medium high heat with butter and olive oil. Once the oil is hot, add the veggie mixture. Let that cook, occasionally stirring, for about 5 minutes.
Add tomato paste, turmeric, cayenne pepper, then season with salt, and black ground pepper. Incorporate then cook for another five minutes. Reduce the heat to medium then crack in the eggs and season again with salt. Incorporate the eggs into the veggie mixture until the eggs are cooked through.
While the dip is still cooling spread some butter and roasted garlic over the pan de sal then toast.
Serve the talong garlic tomato dip with garlic bread.
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