Eggplant Goat Cheese Dip
For football night last weekend, we snacked on Eggplant Goat Cheese Dip. Special game snacks are hit or miss for us but my oldest was home from school and I wanted to do something fun. And, of course, the older your kids get, the harder it is to sneak vegetables into their food!
Eggplant Goat Cheese Dip with Ingredients
I must give credit for a new (even easier) eggplant roasting method (whole!!) to one of my fellow bloggers, Louise from Months of Edible Celebrations. You see, we get eggplants from the CSAs and the buying club, so in a good year, there is a lot of purple to deal with (and I don’t mean Minnesota Vikings…) I personally could eat eggplant parmesan day and night, but the kids think it’s a stretch a few times a year.
Yes, roasted eggplant, garlic, goat cheese and sea salt = a simple but tasty dip!
The first time I made it, I wasn’t sure how this was going to go over, but when the dip hit the table, the chips were dipping so fast you could barely see them. I’ve made it several times, and the result is always the same. We eat it warm and I’d like to be able to tell you if it is also good cold–but it’s never lasted that long.
Here’s to a game day victory!
Eggplant Goat Cheese Dip
- 1 eggplant
- 5-6 garlic cloves (1/2 bulb)
- 3-4 oz goat cheese (I use a 3.5 oz crotin)
- 1 t olive oil
- 1/2 teaspoon salt or to taste
- Place the eggplant in a pan and roast at 350F for about an hour until soft and starting to shrivel.
- Slice the stem end off the garlic cloves/half bulb and drizzle with olive oil. Wrap in aluminum foil and set into the oven with the eggplant about halfway through the roasting time.
- When the eggplant is soft and slightly shriveled, remove it (carefully--it will be hot) and slice in half. Scoop out the flesh and place in a food processor or blender. Remove the garlic cloves and squeeze the garlic out of the papery skins and into the food processor. Add the goat cheese and salt then process until well blended. Taste and adjust salt.
Do you have a favorite eggplant Parmesan recipe? Is it listed on your blog? Thanks so much. I really enjoy the ideas (and recipes) you post!
Judy Perkins
Thanks Judy! Besides this, I will make Eggplant Parmesan, Fried Eggplant Strips or Baba Ganoush My favorite is the Eggplant Parmesan, but I think this new recipe is tops with everyone else.
I love eggplants I was thinking in bring someones today:)
This sounds delicious Inger!
Thanks Gloria–I love them too.
Inger, that sounds wonderful. Maybe I’ll bring some to the Thanksgiving pre dinner munchie time at my daughter’s house!
You know it’s a bit lighter than many appetizers, so this might work well for Thanksgiving. I typically roll out of our Thanksgivine dinner (like many people I imagine)!
Hi Inger!!!
What a lovely surprise:) I am so excited to know you not only roasted the eggplant but brought it to a whole other level!!! What an amazing idea!!!
I can just imagine how delicious this must be but I will NOT be leaving it to imagination. Goat Cheese is one of those glorious foods that I can allow myself to indulge in every now and again. I will be sooooooo trying this. I am thrilled your family was pleased with the roasting of the eggplant and your creative juices bringing it to another level.
Thank you so much for thinking of me and of course for sharing…
Thanks for the inspiration Louise! We have one more eggplant left and I think that will be served at today’s game!
I love roasted eggplant dip and this sounds like a great variation. Eggplants are one of the few things I’m able to get in a CSA box down here.
Hi Inger, wow, roasted eggplant itself is already so delectable and my goodness, with the added goat cheese, I think I will be in cloud nine if I ever got a chance to try it. However, goat cheese is hard to come by where I am living. May be I can use the normal cheese? Thanks for sharing and warmest regards 🙂
I am sure you could make it with another type of cheese Ivy. If you do try it, I’d love to hear how it comes out.
I can’t wait to make this, it was so so good!!