Name: Eggplant Salad Dip
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Eggplant - 1 large; Salt and ground black pepper to taste - 1 large; Olive oil, divided - 4 tablespoons; Chopped fresh parsley - ⅓ cup; Chopped fresh cilantro - ⅓ cup; Chopped fresh mint - ⅓ cup; Red onion, minced - ½ small; Garlic, minced - 2 cloves; Lemon, zested and juiced, divided - 1 medium; Honey, or more to taste - 1 tablespoon; Red wine vinegar - 1 tablespoon

Ingredients for - Eggplant Salad Dip

1. Eggplant 1 large

2. Salt and ground black pepper to taste 1 large

3. Olive oil, divided 4 tablespoons

4. Chopped fresh parsley ⅓ cup

5. Chopped fresh cilantro ⅓ cup

6. Chopped fresh mint ⅓ cup

7. Red onion, minced ½ small

8. Garlic, minced 2 cloves

9. Lemon, zested and juiced, divided 1 medium

10. Honey, or more to taste 1 tablespoon

11. Red wine vinegar 1 tablespoon

How to cook deliciously - Eggplant Salad Dip

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

2 . Stage

Slice eggplant in half lengthwise and score the flesh. Rub the flesh with salt and pepper and brush with 1 tablespoon olive oil. Place flesh down on the prepared baking sheet.

3 . Stage

Bake in the preheated oven until it remains depressed when you poke the skin, 35 to 40 minutes. Remove from the oven and let rest for 15 minutes.

4 . Stage

Use a fork to scrape the flesh away from the skins and into a large bowl. Add parsley, cilantro, mint, onion, garlic, and lemon zest.

5 . Stage

Whisk remaining 3 tablespoons oil, lemon juice, honey, and vinegar together until just combined. Add to eggplant mixture and mix well. Season with salt and pepper and let rest 30 minutes before serving.