Roasted eggplant dip is cheesy from mozzarella and Parmesan and saucy from marinara. If you’re thinking it sounds a lot like Eggplant Parmesan, you would be correct!
About 2 weeks ago I faced stacks and stacks of Easy Eggplant Parmesan Stacks. Call me crazy, but leftovers in large proportions makes your mind wander and open to new possibilities. The stacks were so cheesy and gooey. And, the Big Game and Oscar night were just around the corner…prime time appetizer eating occasions. I could not shake the feeling that it would be sooo easy to just mix up the cooked stacks and snack on a dip for the next few days. I literally took the fully prepared eggplant parmesan, skin and all, and pulsed it in a food processor. And…
Roasted Eggplant Dip Made Its Debut!
If you’re in the same situation (with leftovers, that is) you might just want to try out my method. However, it’s not the most efficient way to to make this appetizer for a crowd. For a dip, a more traditional route is called for, much like you might use for Baba Ghanouj. Cut the eggplant in half and roast it until the outside is tender and crinkly. After pulsing the flesh with some marinara sauce, stir in the cheeses and bake. Garnish and serve. It’s that easy!
Use low-fat mozzarella cheese in this roasted eggplant dip to keep it healthy and watch your dippers. Spoon it into cute little pita pockets or serve with crackers or crudites. For my gluten-free friends, serve it with rice crackers.
It’s sure to be a winner at any party! Be sure to check out these other healthy dip recipes too!
- Simple Guacamole Dip
- Carrot Fries and Yogurt Dill Dipping Sauce
- Hot Crab and Artichoke Dip
- White Bean Dip with Rosemary and Garlic
- Healthy Warm Artichoke Dip
- 2 pounds eggplant
- 1 Tablespoon olive oil
- ⅔ cup prepared marinara or pasta sauce
- ¼ teaspoon salt
- 1 cup shredded mozzarella cheese
- ⅓ cup Parmesan cheese, grated, plus extra for garnish
- 3-4 basil leaves, chopped, for garnish
- Assorted crackers, pita chips or crudites
- Preheat oven to 400 degrees F.
- Pierce the outside of the eggplant with a fork 4 or 5 times.
- Cut eggplant in half lengthwise.
- Brush olive oil on the side that was cut.
- Place eggplant, cut side down, on a baking sheet coated with cooking spray.
- Roast for approximately 30-40 minutes or until skin is crinkly and fork tender.
- Remove from oven and allow eggplant to cool for about 10 minutes.
- Reduce oven temperature to 350 degrees F.
- Scrape flesh into a food processor, discarding outside skin.
- Add marinara and salt to food processor and pulse until a chunky consistency.
- Scrape eggplant mixture into a baking dish and stir in cheeses.
- Bake for approximately 20 minutes or until dip is hot and bubbly.
- Garnish with Parmesan cheese and basil, if desired.
- Serve hot with crackers, crudites or pita pockets.
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