Savory Roasted Eggplant & Cheese Dip
This Savory Roasted Eggplant & Cheese Dip combines the rich, smoky flavor of perfectly roasted eggplant with creamy cream cheese and sharp, nutty cheese. Infused with garlic and a drizzle of olive oil, it's a luscious spread that will elevate your appetizer game. Serve it on warm, crusty bread, crispy pita chips, or alongside fresh crudités for a delicious, crowd-pleasing treat that's as versatile as it is flavorful.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
eggplant
1 (large (1 to 1-1/2 lbs.), halved lengthwise)
cream cheese
8 ounces (softened)
grated cheese
1 cup (Romano or Parmesan)
garlic cloves
3 (minced)
olive oil
1/2 cup (extra virgin)
salt
to taste
black pepper
to taste
Instructions
1
Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with cooking spray or olive oil.
2
Carefully slice the eggplant in half lengthwise, and place the halves cut-side down on the prepared baking sheet.
3
Roast the eggplant in the preheated oven for about 40 minutes, or until the skin is wrinkled and the flesh is very soft.
4
Once roasted, allow the eggplant to cool slightly, then scoop the flesh from the skin and set aside.
5
In a food processor, combine the roasted eggplant flesh, cream cheese, grated Romano or Parmesan cheese, and garlic cloves.
6
Blend the mixture until smooth, gradually adding the olive oil in a steady stream until you achieve a creamy consistency.
7
Season the dip with salt and pepper to taste, then give it a final blend to combine everything well.
8
Transfer the Roasted Eggplant & Cheese Dip to a serving bowl and serve it warm or at room temperature with your choice of dippers.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Savory Roasted Eggplant & Cheese Dip?
The dip features a rich, smoky flavor from roasted eggplant combined with creamy cream cheese and sharp, nutty Romano or Parmesan cheese.
What size eggplant do I need for this recipe?
You will need one large eggplant, weighing approximately 1 to 1-1/2 pounds.
What oven temperature is required to roast the eggplant?
Preheat your oven to 375°F (190°C) before roasting the eggplant.
How long should the eggplant roast in the oven?
Roast the eggplant for about 40 minutes, or until the skin is wrinkled and the flesh is very soft.
Do I need to peel the eggplant before roasting?
No, you slice the eggplant in half lengthwise and roast it skin-side up (cut-side down), then scoop the flesh out after it has cooked.
What types of cheese are used in this dip?
The recipe calls for 8 ounces of softened cream cheese and 1 cup of grated Romano or Parmesan cheese.
How much olive oil is used in the recipe?
The recipe requires 1/2 cup of extra virgin olive oil.
How many garlic cloves are included in the Savory Roasted Eggplant & Cheese Dip?
The recipe uses 3 minced garlic cloves for infusion.
What equipment is needed to achieve a creamy consistency?
A food processor is used to blend the eggplant, cheeses, and garlic while gradually adding olive oil.
Should the dip be served hot or cold?
This dip can be served warm or at room temperature.
What are the best items to serve with this eggplant dip?
It pairs well with warm, crusty bread, crispy pita chips, or fresh crudités.
Is this recipe suitable for vegetarians?
Yes, the Savory Roasted Eggplant & Cheese Dip is a vegetarian appetizer.
How do I prepare the baking sheet for the eggplant?
Lightly grease the baking sheet with cooking spray or olive oil to prevent sticking.
When should I add the salt and pepper?
Season the dip with salt and pepper to taste after the mixture has been blended smooth, then give it a final blend.
What should the eggplant flesh look like when it is done?
The flesh should be very soft and easily scooped away from the skin.
Can I substitute the Romano cheese?
Yes, you can use Parmesan cheese as a substitute for Romano.
What is the first step in the instructions?
The first step is to preheat your oven to 375°F (190°C) and grease a baking sheet.
How do I incorporate the olive oil into the food processor?
Gradually add the olive oil in a steady stream while the processor is running until you reach a creamy consistency.
Is the eggplant roasted whole?
No, it is sliced in half lengthwise and placed cut-side down on the baking sheet.
How many ingredients are in this recipe in total?
There are 7 ingredients: eggplant, cream cheese, grated cheese, garlic, olive oil, salt, and pepper.
What is the preparation for the garlic?
The garlic should be minced before being added to the food processor.
Does the eggplant need to cool before blending?
Yes, allow the eggplant to cool slightly after roasting so it is easier to handle when scooping the flesh.
What type of olive oil is recommended?
Extra virgin olive oil is recommended for the best flavor.
Is this dip considered a healthy snack?
Yes, it is tagged as a healthy snack, featuring roasted vegetables and quality fats.
What is the texture of the finished dip?
The dip has a luscious, creamy consistency once fully blended.
Can this dip be used as a spread?
Yes, it is versatile enough to be used as a spread for bread or sandwiches.
How much cream cheese is needed?
You need 8 ounces of softened cream cheese.
Should I use a specific type of eggplant?
The recipe suggests a large eggplant, typically a standard Globe or American eggplant weighing 1 to 1.5 lbs.
How many servings does this recipe make?
While the specific serving count is not provided, one large eggplant produces a substantial amount of dip for a party or gathering.
Is this a good recipe for a crowd?
Yes, it is described as a crowd-pleasing treat that is perfect for appetizers at parties.