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:
1/2 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?