Rustic, wholesome flavors dominate in this super easy dip.
tomato dip, appetizer, roasted tomato dip
AuthorJean | Lemons + Anchovies
1medium eggplantcut into one-inch cubes
3small tomatoesgolf ball size
1/2 - 3/4cupgrated Parmigiano Reggiano
Roughly 12 tablespoons olive oil
Few pinches kosher salt
Freshly ground pepper
Red pepper flakesoptional
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.