Roasted Eggplant and Tomato Dip
Rustic, wholesome flavors dominate in this super easy dip.






Roasted Eggplant and Tomato Dip
Rustic, wholesome flavors dominate in this super easy dip.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2 cups
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
Instructions
-
Preheat your oven to 400ºF. Toss the cubed eggplant and halved cherry tomatoes with two - three tablespoons of the olive oil on a baking sheet. Sprinkle a pinch or two of salt and some ground pepper (and red pepper flakes, if using). Roast for 30-35 minutes or until the eggplant has picked up some golden color.
-
Transfer the roasted vegetables and the fresh tomatoes to a food processor or Vitamix and puree, drizzling half of the remaining olive oil. It will most likely need more salt so taste--add according to your taste. Transfer to a bowl and stir in more of the olive oil to suit your taste. I like mine a little looser so I used all the olive oil in the ingredient list. You may want to use less (or more). Stir in the grated Parmigiano, starting with 1/2 cup and adding more to taste. If the dip cools down too much, transfer to a small saucepan and heat over low heat before stirring in the Parmigiano.
-
Serve warm with crusty bread.
What a treasure indeed! It reminds me of an Italian version of a baba ganoush – I would lap this all up!
Sounds a must and it provides a valid excuse to buy an aubergine or two (I never know what to do with them despite their obvious beauty!).
Such a delicious dip and the perfect excuse to eat more crusty bread! 🙂
I just made these!! They were fantastic. And so easy. Thank you for this.
This looks so delicious. Can’t wait to make this at home. It looks really similar to a hummus. Definitely think my family is going to love this one.