Creamy Eggplant Dip

Hello faithful readers! I have missed you. I had a great weekend starting with the chocolate bar preview at the Langham Hotel, lots of cooking, boating (I made a silly little video, would it be lame to upload it?), eating at a couple of Dorchester restaurants, and more cooking, plus some online shopping and a slow acceptance of fall’s imminent arrival.

I’m happy to say my blog is fixed, and I am SO excited to start cranking out posts. It’s kind of nice that I missed it! Since I am a little behind and could not blog until late last evening, I thought I would share a super simple recipe I brought on board the boat this weekend for hanging out with friends. It’s an easy, creamy eggplant and tomato dip that is made flavorful with just a few simple ingredients.

1 whole eggplant, cut into slices and generously coated with olive oil

6-8 Roma tomatoes, cut in half, coated with olive oil

1/4 cup olive oil

1 teaspoon garlic powder

1 teaspoon crushed red pepper flakes

1 clove fresh garlic

eggplant and tomatoesToss the eggplant and tomatoes together in the oil, garlic powder, and crushed red pepper. Put into a 420 oven for 40 minutes. In order to get even roasting, I cut the eggplant thin and the tomatoes thick. I only like eggplant that is falling-apart cooked, and I wanted to make sure it got there.

roasted eggplant

I think the 40 minutes did the trick. Once the veggies were cooled, I added them, along with about 1/4 cup of olive oil, plus the juices that were created in cooking to the blender with a clove of garlic.

eggplant dip

I blended until smooth, adding a bit more olive oil and a pinch of sea salt before packing up this dip to store away for the next day. Except that I didn’t pack it all away. I ate almost half of the tupperware container, first with carrots and then tortilla chips. I wasn’t even planning on blogging this dip, but in its simplicity, it is pretty spectacular. We ate it the next day on bagel chips which were awesome, and I think it would also be great with pita and a simple tzatziki. It definitely got me thinking of a Mediterranean-inspired party or dinner, and I was happy to enjoy the flavors of summer as they hang out in my kitchen a little longer.

Have you had any pleasant kitchen surprises lately?

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Tags: appetizer, Food, recipe, vegetarian recipe

  1. Michelle’s avatar

    This recipe looks AWESOME and I’ve missed your blog posts!

    Reply

  2. Megan’s avatar

    Sounds so good! Tomatoes and eggplants are definitely some of my favorites! Emily just gifted me so much eggplant… I may need to make something like this with it.

    Reply

  3. MelissaNibbles’s avatar

    Yay! I’m so glad your blog is fixed :)

    Reply

  4. Elizabeth’s avatar

    I could eat a bowl of this. Love roasted eggplant

    Reply

  5. Michelle Collins’s avatar

    This sounds great! I can’t wait to be all moved in and have a kitchen again!

    Reply

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