It was after a trip to the farmer’s market when I got an eggplant that I first made this dip for the boys. It was their first time having eggplant, that I can remember anyway. I quickly realized they like eggplant. We planted some that summer!
Unfortunately for us we weren’t able to harvest many eggplants last year. It wasn’t the best year for anything other than tomatoes in the garden. We continued to get them at the market though and tried cooking it several different ways. Ewan was the biggest fan, though the other boys liked it as well.
This dip was their preferred method. Why wouldn’t they like it, it’s a dip and goes so well with fresh sourdough bread! Pretty much perfect “kid” food, and the adults like it too.
When I made it most recently Jack was watching me. Once he saw the roasted eggplant come out of the oven and the skin come off he was appalled. He thought it looked disgusting and asked if he would have to eat it.
Fast forward a couple hours later when the boys and Daddy came home from the pool and Jack dove into the dip. He kept saying “this is awesome” and made sure his brothers all tried it. I think he got over how the inside of a roasted eggplant looks.
We like it as a really smooth dip, but for a more rustic feel you could certainly finely chop the eggplant. Ewan has even requested it on sourdough with mayo for a sandwich!
Roasted Eggplant Dip
2 medium eggplant
2 cloves garlic
2 Tbs. fresh lemon juice
1/4 c. extra virgin olive oil
1/2 c. freshly grated Parmesan
Salt and pepper to taste
Preheat oven to 475 degrees. Pierce a few holes in the eggplants and place on sheet pan or in a roasting pan. Roast in the oven for 20-30 minutes, time will depend on size.
Allow the roasted eggplant to cool slightly and then remove the skin. Place the eggplant, garlic and lemon juice in a blender or food processor. Blend until smooth. Drizzle in the olive oil while blending. If you desire a thinner dip add a little more oil. Add in the Parmesan and blend. Taste for flavor and add salt and pepper.
Note: You could also roughly chop the roasted eggplant, mince the garlic and stir everything by hand for a more rustic chunky dip.
Yields: 6-8 servings