Eggplant Parm Dip offers a delightful twist on the classic dish by transforming it into a shareable and newish hot dip.
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Serves: 8-10
The creamy texture, combined with the rich flavors of roasted eggplant, marinara sauce, and melted cheese, creates a satisfying experience with minimal effort and time. It retains the essence of Eggplant Parmesan and served along homemade crostini’s its sure to please any crowd.
Ingredients
2 large eggplants
4-6 tablespoons SOOC Chipotle Herbes De Provence Olive Oil to cover eggplant and 2 tablespoons for the dip to help blend
4-6 tablespoons Neapolitan Herbes Balsamic Vinegar to cover eggplant and 2 tablespoons for the dip to help blend
1 cup marinara or pizza sauce
1 tablespoon garlic, minced
2 - 3 cups shredded mozzarella
1 cup freshly grated Parmesan
1 tablespoon garlic salt
½ cup packed fresh basil leaves
½ cup packed fresh oregano
1 sliced baguette and more Herbes De Provence Olive Oil to make homemade crostini’s
Directions
Preheat oven to 400 degrees and line a sheet pan with parchment paper.
Peel and slice up eggplant into medium pieces.
Cover with olive oil and balsamic vinegar and roast eggplants for about 30 minutes.
Let cool slightly.
Grab your blender or food processor and add the roasted eggplants, garlic, olive oil, balsamic vinegar, marinara, 1 cup of mozzarella, Parmesan cheese, oregano and basil and blend until smooth.
Transfer mixture into a baking dish and then sprinkle with remaining mozzarella.
Bake until golden and bubbly for 15-20 minutes and serve hot with homemade or store bought crostinis.
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