Eggplant Parmesan Dip

eggplant parmesan dip with a chip

The artichoke and spinach dip was a success, so what next? Hmmm, there is a beautiful eggplant in the ‘frig acquired just yesterday. What kind of dip could that become? Ajvar is a pate’ of roasted eggplant and sweet peppers used in my Mediterranean Cheddar and that’s good. How about roasting the eggplant and adding “stuff” to make a dip? And the creative process was off and running.

Peeled and diced, the eggplant was placed on a baking sheet with 1/2  purple onion, chopped. Olive oil was drizzled over the veggies and sea salt was added. They roasted at 400 degree for about 30 minutes. (sorry, forgot to watch the clock) Then, with my favorite kitchen toy!, I blended the eggplant and onion with the immersion blender. While it was still hot, I add 1/2 cup grated parmesan cheese, 1/2 cup mayonnaise, 1/2 cup mozzarella cheese and 1/3 cup (cuz that’s all I had) and blended. After a taste test, it needed a “voice” so I added 2 teaspoons of Italian seasoning (the dry mix in the spice section). Reminded me of Eggplant Parmesan! After a brief consideration of adding sour cream (since I used up my cream cheese on the spinach artichoke dip) it was NOT added but promptly enjoyed at a warm temp…could be served hot or cold.

So, in recipe form, here’s Eggplant Parmesan Dip:

1 eggplant, peeledroasted eggplant

1/2 purple onion, chopped

olive oil, salt

1/2 cup shredded Parmesan cheese

1/2 cup mayonnaise

1/2 cup mozzarella cheese

1/3 cup cheddar cheese

2 teaspoons Italian seasoning

For directions, uh, re-read the beginning.

What do you think? Would it be better to add sour cream?



About deairby

From a small Mississippi town and have lived my adult life in the south. I am the wife of Tom Irby since 1974, mother of 8, grandmother of 8, lover of Truth, previous owner of The Baron York Tea Room Cafe and Gift Shop (7 years), cookbook writer, moderator of the Small Business forum on Social Media Examiner, enjoy life and all the adventure God brings my way.
This entry was posted in Recipes and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Eggplant Parmesan Dip

  1. Reblogged this on Dispensable Thoughts and commented:
    I love exotic dips! Not that I’m dissing thee ole sour cream and onion dip. But since my husband has been trying to convert to vegetarian diet (and he tries so hard!), I’m loving finding creative ways to eat our food! Also he wanted me to find recipes suing eggplant. This one looks good!

  2. Pingback: Is it true?….and a roll-up | A Dollop and A Pinch

Please share your thoughts

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s