5 Ingredient Roasted Eggplant Dip
(HealthCastle.com) Looking for a quick appetizer for holiday gatherings? Try this quick 5 ingredient roasted eggplant dip. I crafted this recipe after I had just eaten at CIBO in Calgary, a modern Italian restaurant where you order your food to share with your friends. I was with a group of girlfriends and we had ordered a roasted eggplant dip from from their scodellina section of their menu [appetizers]. I asked our server how this dip was made - and it was stunningly simple - roasted eggplant, sun-dried tomato and goat cheese.
Off I went to attempt to re-create their brilliant creation. This is what I came up with:
- Pulp of one roasted eggplant
- 6 sun-dried tomatoes (packed in oil)
- 1 brick of goat cheese (113 gram package)
- Juice of one lemon
- 2 cloves of peeled garlic (or as desired)
1) Roast your eggplant.
If you have never roasted an eggplant before, it is really quite simple. Heat your oven to ~375 degrees F. Grab a baking sheet - and line with a sheet of parchment paper. Cut the eggplant in half, drizzle the flesh side with oil, and pop in the oven for ~35 minutes or until tender. The roasting helps to intensify the flavour of the eggplant.
2) Puree the eggplant pulp
After the eggplant is roasted, and cooled enough to handle, scoop out the pulp to puree it. I used a food processor, but you could also puree it in a blender, or in a bowl and use a hand/immersion blender.
3) Blend in remaining ingredients: goat cheese, sun-dried tomatoes, lemon juice, garlic
There are so many kinds of goat cheese available - I used a plain goat cheese. I think this recipe would work well with a bruschetta or pepper goat cheese. You could also add in shredded parmesan cheese to add in another level of flavour.
To get the most juice out of my lemons, I throw it in the microwave for 20-30 seconds, and then press the lemon with my hand as I roll it on the counter before cutting it in half, and extracting the juice.
Like anything in cooking, you can experiment to create something that suits your tastes.
- If you like a less creamy dip, you can use less of the goat cheese.
- If you prefer a stronger tomato flavour, you can add in more sun-dried tomatoes.
- I love a bright lemony taste so I use the juice from the whole lemon.
- You can adjust the amount of garlic added to suit your taste. I am convinced I was born without a garlic tasting gene - so I like to add in at least 2 cloves of garlic.
Add in all ingredients and pulse until desired consistency.
4) Prepare your dip for devouring!
- You can garnish your dip with parsley and/or or lemons. This dip would be great topped with roasted pine nuts.
- Serve with whole grain crackers or pretzels.
- This dip would also make for a great sandwich spread.