Roasted Eggplant Parmesan Dip - Without Tahini!

Presto Change-o! Roasted Eggplant Parmesan Dip is an easy transformation of this classic Italian recipe. There's no tahini involved, but there is plenty of cheese and marinara.

CLICK HERE TO PIN NOW

Have you ever seen the videos where someone mixes many very odd things in a blender and challenges someone to try the result? Stay with me...that's kinda how this roasted eggplant parmesan dip recipe came about. However, this experiment did not involve ingredients that would not go together.

Instead, I faced plate after plate of Easy Eggplant Parmesan Stacks. Call me crazy, but leftovers in large proportions make your mind wander and open to new possibilities, especially if you don't like leftovers the next day!

The stacks were so cheesy and melty. I could not shake the feeling that it would be sooo easy to just mix up the leftovers 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...it was so good!

This was definitely not the most efficient way to make this appetizer and so let's just say I've been eating too much eggplant in order to perfect this recipe! 🙂 I hope you love it as much as I do! I'm also excited about offering an alternative eggplant dip recipe that uses no tahini...just lots of cheese and pasta sauce.

How to Make Roasted Eggplant Parmesan Dip

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 with basil and more cheese and serve. It's that easy!

It's best served warm! Heat it up in the oven if necessary.

What do you serve with Eggplant Dip?

I'm so glad you asked! Of course, crackers and vegetables, such as peppers cut into thick strips are healthy options. Another option is spooning the dip into mini pita pockets. For my gluten-free friends, serve it with rice crackers or on gluten-free toast. 

Can you freeze Eggplant Dip?

You can freeze Eggplant Dip once it's prepared. Store it in an air tight container in the freezer. When you are ready to enjoy it, remove it to the refrigerator and allow it to defrost overnight. Stir to recombine the ingredients and heat in a 350 F oven for about 25 minutes. I like to store small portions for snacking and reheat in a toaster oven. It's good.

Check out our other appetizer recipes here and be sure to tag @DinnerMom or #DinnerMom on Social Media!

Eggplant Parmesan Dip

Roasted Eggplant Parmesan Dip is a healthy spin on this classic Italian Recipe. There's no tahini, but there is plenty of cheese and marinara!

5 from 1 vote

Print Pin Rate

Course: Appetizer

Cuisine: Italian

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 6 servings

Calories: 134kcal

Author: Marjory Pilley

Ingredients

• 2 pounds eggplant2 pounds eggplant
• 1 Tablespoon olive oil1 Tablespoon olive oil
• 2/3 cup marinara or pasta sauce2/3 cup marinara or pasta sauce
• 1/4 teaspoon salt1/4 teaspoon salt
• 1 cup shredded mozzarella cheese we used low-fat1 cup shredded mozzarella cheese we used low-fat
• 1/3 cup Parmesan cheese grated, plus extra for garnish1/3 cup Parmesan cheese grated, plus extra for garnish
• 3-4 basil leaves chopped, for garnish3-4 basil leaves chopped, for garnish
• Assorted crackers pita chips, vegetable dipers or pita pocketsAssorted crackers pita chips, vegetable dipers or pita pockets

Instructions

• Preheat oven to 400 degrees F.
• Pierce the outside of the eggplant with a fork 4 or 5 times and cut the 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.

Notes

Use low-fat cheese and marinara sauce with no sugar added to keep recipe South Beach 1 Compliant.

Nutritional estimate for dip only.

Instantly Upgrade Dinner!FREE Low-Carb Sauce Cheat Sheet HERE!

Nutrition

Calories: 134kcal | Carbohydrates: 11g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 448mg | Potassium: 452mg | Fiber: 4g | Sugar: 6g | Vitamin A: 295IU | Vitamin C: 5.2mg | Calcium: 230mg | Iron: 0.7mg

Nutritional and Food Safety Disclaimer

Enjoy!