Name: Roasted Eggplant and Tomato Dip
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 medium eggplant (cut into one-inch cubes); 1 pint cherry tomatoes (halved); 3 small tomatoes (golf ball size); 1/2 - 3/4 cup grated Parmigiano Reggiano; Roughly 12 tablespoons olive oil; Few pinches kosher salt; Freshly ground pepper; Red pepper flakes (optional)

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Roasted Eggplant and Tomato Dip

Rustic, wholesome flavors dominate in this super easy dip.

When I took my first bite of the bread dipped in the warm, red sauce my first thought was that the portion served in the tiny condiment bowl would nowhere near be enough. The next thought was yay for my husband holding back on the pre-dinner bread so there would be more for me. The dip looked like any tomato-based sauce, a little pink from what I guessed was a touch of cream but I found out later that I was incorrect. There was a flavor I couldn’t identify so I dipped and dipped until it was all gone, the source of the magic in the sauce eluding me.

The fact that this dipping sauce would turn out to be the only good part of our meal didn’t bother me at all. We had chosen the restaurant based on its proximity to our accountant’s office. My husband and I had an early-evening appointment; it was dark by the time we walked out of the building, we were feeling like Italian food and this place popped up on my search with decent reviews.

So the wine and pasta were bad. No problem. This sauce more than made up for it and the very nice Italian woman who had greeted us so warmly at the door was only too happy to share that the sauce was, “very easy, Madam. It is nothing more than roasted eggplant, tomatoes, Parmesan cheese and olive oil.” I left the restaurant feeling like I had been given a treasure.

My husband and our friend agreed with this sentiment after tasting my version last week. The eggplant, the key ingredient, shines in this simple sauce. Not knowing the proportions the restaurant uses and whether or not the tomatoes are roasted or raw, the recipe I share below includes both–a result of trying to recapture the perfect balance between the eggplant and tomato that I loved so much in the restaurant’s version. The tomato flavor should be dominant with a touch or creaminess from Parmigiano-Reggiano, not cream as I had guessed initially. The idea is for the eggplant to play a supporting–but critical–role and it does in this rustic dip.

One pint of roasted tomatoes with one medium eggplant didn’t work for me so I added a handful of raw tomatoes to give the finished dip a lighter quality. The Parmigiano is key and I recommend using a good amount of it. And depending on your preference for a thick or smooth dip, add the olive oil accordingly. The red pepper flakes would add a nice kick if you like a little heat. Really, this recipe is simple and would be friendly to other enhancements like garlic and fresh herbs but I don’t think it needs it. More than just for bread I can see this sauce pairing well with roast chicken and even pasta. Use my recipe as a starting point and make it your own. You might be as enamored with it as I am. Just be sure to serve it warm.

5 from 2 votes