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Eggplant Parmesan Dip

by Michele Pesula Kuegler | August 2nd, 2010 | Appetizers, Recipes, Tapas Monday
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About this time of year, many gardens are overflowing with produce.  That isn’t a problem we figured we would have this year, as we planted a modest garden of some container plants and a small plot of pepper plants.  However, a couple weeks ago our one patio eggplant ivory plant had about a dozen eggplants ready for picking.

With this much eggplant ready at one time, it became a question of how to serve these yummy vegetables.  As eggplant isn’t a vegetable that our four kids are excited to eat and both my husband and I adore it, I decided to save most of them for Tapas Mondays.  Now the question became, what sort of small dish or appetizer could I create with this fresh produce?

I have made many different appetizer dishes using eggplant, including Eggplant Rolls, Eggplant Salsa, and Eggplant Stacks. For my newest dish, I wanted something that was a combination of all three.  It would have Italian seasonings, marinara, gooey cheese, and be served as a dip with some sort of bread or chips.  The conclusion that I reached was to make a dip that tasted a little like eggplant parmesan. I took a few liberties, such a sautéeing the eggplant instead of breading and frying it and adding a layer of ricotta to the dish.  The result was exactly what I had imagined: a hearty dip filled with great flavors and melted cheese.

Eggplant Parmesan Dip


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Cook Time
30 min

Cook Time
30 min

Ingredients
  1. 8 oz. ricotta cheese
  2. 1 egg
  3. 2 Tb. fresh basil, minced
  4. 1 Tb. fresh oregano, minced
  5. 1 Tb. fresh parsley, minced
  6. 1/2 cup parmesan, grated
  7. 1 Tb. olive oil
  8. 4 small eggplants, cubed
  9. 2-3 cloves garlic, minced
  10. marinara
  11. fresh mozzarella, sliced
Instructions
  1. Preheat oven to 350.  In a small bowl, combine ricotta, egg, basil, oregano, parsley, and parmesan cheese.
  2. Mix well, and set aside. Heat a large frying pan over medium heat.
  3. Add olive oil and eggplant, and sauté for 3 minutes.
  4. Add garlic, and sauté for 2 additional minutes. Coat bottom of a small baking dish with marinara.
  5. Top with ricotta cheese mixture, then eggplant and garlic.
  6. Place mozzarella slices on top
  7. Bake for 30 minutes, or until cheese is melted and sauce is bubbling.
  8. Serve with toasted pita chips or grilled baguette slices.
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1 Comments
  1. Doris says:

    sounds like a close second to our favorite espinaca Michele!

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