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Roasted Eggplant Dip

Posted by Denise on April 21, 2013  

roasted eggplant dip

Roasted Eggplant Dip or Spread pairs well on crusty bread with a slice of tomato underneath.

Glenn loves anything with eggplant in it, so I am always on the lookout for recipes which use this vegetable. I recently found this tasty recipe in Tammy Algood’s Farm Fresh Southern Cooking cookbook. So good! Garlic is roasted with eggplant slices then when everything is tender it is pureed and sour cream and spicy red pepper flakes are stirred in…oh, man, it’s a good combination. And it’s about as easy as it gets.

Roasted Eggplant Spread is terrific with fresh vegetables or crackers as a dip. Roasting the eggplant makes it have a deeper flavor and silky texture. It is pretty rich, so hearty multi-grain crackers and vegetables like carrot sticks work well. It is better to make this at least several hours and up to a day before you want to use it to give the flavors time to develop and meld together.

We liked this so much that we were trying to think of other ways to use the eggplant dip and a light bulb went off. What about using it as a spread for bruschetta? Oh, and with a fresh slice of tomato on the bottom? Wow, we were on to something! It turned out really good, so good that every one of them was gone before we knew it. I had planned to make lunch, but once we started on the eggplant mixture it became lunch! We hope you like it as well.

 

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Roasted Eggplant Dip or Spread

 roasted eggplant dip ingredients

Roasted Eggplant Dip or Spread ingredients

 

 

Makes 1 ½ to 2 cups

 Ingredients  

1 

large eggplant, peeled and cut into ½-inch thick slices 

¼  

cup olive oil 

½  

teaspoon salt 

½ 

teaspoon freshly ground pepper 

2 

garlic cloves, minced  

¾  

cup sour cream 

½  

teaspoon crushed red pepper or more to taste, depending on how hot you want it 

 

Instructions 

 

1.    Preheat the oven to 350o F. Lay the eggplant slices out on a sided cookie sheet or jellyroll pan, leaving a little space between slices. Drizzle both sides of the eggplant with olive oil, then sprinkle salt, pepper and garlic over each slice. 

 

getting eggplant ready for roasting

 

 

 

2.    Place the pan in the oven and roast the eggplant slices for about 30 minutes or until they are really soft when poked with a fork. Remove from the oven and let sit for a few minutes until the eggplant cools slightly.  

 

roasted eggplant

 

 

 

3.    Transfer the warm eggplant to a food processor and puree until it becomes a fairly smooth paste. Place in a medium bowl and mix in the sour cream and red pepper flakes. Cover and place in the refrigerator for several hours or overnight to allow flavors to meld. Taste and add more salt and pepper if needed. 

 

adding sour cream and hot pepper flakes

 

 

 

4.    Pour into a nice bowl and serve with fresh vegetables and crackers or toast slices of French bread and layer thin slices of tomato on the bread and top with the eggplant mixture.

 roasted eggplant dip or spread

 roasted eggplant dip or spread on tomato toast


 

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