Hello hello! Happy Memorial Day! Happy Spicy Roasted Eggplant Dip day! I hope you’re enjoying the holiday and taking some time today to think about those that have made the ultimate sacrifice for the freedoms we enjoy here in the US of A.
Now, while Memorial Day is a day to remember those who have fallen, it is also a day of celebration of those lives and what a better way to celebrate than with food? Food is a common thread that ties everyone together and makes community, don’t you agree? So I hope you have time to relax and eat some delicious eats with friends and family! And speaking for delicious eats, I’ve got a few ideas for you listed below as well as a new Spicy Roasted Eggplant Dip recipe that I have to give credit to my husband as it’s his recipe.
So now this dip recipe is tasty served hot, cold or room temperature so it’s a great fit for any picnic or summer BBQ. Plus it comes together super fast. All you need is a food processor or blender and the ingredients!
We start this recipe by roasting the eggplant. Typically you want at least 2 medium-sized eggplants. This will yield enough meat to roast once you peel and cube the eggplant.
You also want to look for “male” eggplants, yes…they do have a sex. Ha! Male eggplants tend to have fewer seeds, and are therefore less bitter than female eggplants. To sex an eggplant, look at the indentation at bottom. If it’s deep and shaped like a dash, it’s a female. If it’s shallow and round, it’s a male. (Source)
So try to choose the male eggplant whenever possible, so your dip isn’t too bitter. Roasting the eggplant also helps alleviate the natural bitterness of an eggplant.
So once you roast your eggplant, put it and the rest of the ingredients into a food processor or blender and blend until smooth! I served ours with tortilla scoops, but you could serve this with veggies or other chips!
Check out these other recipes for your Memorial Day bash!
Have a great holiday!
XO,
Danielle
Spicy Roasted Eggplant Dip
Ingredients
- 2 Medium eggplants peeled and cubed
- 2 Pints Cherry Tomatoes
- 7-10 garlic cloves
- 1/2 – 1 Cup Olive oil
- 2 tsp salt
- 2 tsp red pepper
- 1 tsp black pepper
Instructions
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Preheat oven to 425 degrees F. Peel and cube eggplant, toss lightly in oil and roast for 25 to 30 minutes, or until eggplant is tender.
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Remove eggplant from oven and allow to cool slightly. Next, add tomatoes, garlic, eggplant to the bowl of your food processor or blender. Season with salt, red pepper and black pepper to taste. Turn on the food processor and add olive oil until a thick emulsion forms or until desired consistency is achieved (dip should be smooth and well blended).
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Serve warm or at room temperature with veggies or chips. Enjoy!
Recipe Notes
