What do you do when you buy 2 large eggplants? You make my recipe for eggplant dip which is a healthy alternative to hummus or artichoke dip, can be served to a vegan person or someone who is gluten free!
I am so grateful as the Calabasas Senior Center has hired me to teach several cooking classes at the center. One of the classes is a “6 Ingredient or Less” class…so when Sprouts had a deal, 2 eggplants for $1, that brought me to the drawing board to create a new recipe only using 6 ingredients or less (minus oil, salt and pepper).
This recipe for eggplant dip is one of the recipes I will be teaching to my class as I am so happy with the outcome!
Cube the eggplant and place it in a cast iron skillet or frying pan, add oregano
Let it cook for about 3 minutes, add chopped cherry tomatoes and garlic
Add salt and red pepper flakes and cook until soft. Remove from pan and let it cool down, add to your food processor (or chop fine)
Add chopped parsley
Serve with your favorite cracker
Enjoy this amazing recipe for eggplant dip!
I loved this recipe as it was the perfect blend of eggplant and tomatoes, barely had any ingredients and had less than 6 ingredients!!!
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Thank you again ~ Patty Limatola-Tanenbaum
Ingredients
- 1 whole Eggplant (cubed)
- 1 teaspoon Oregano, dried
- 1 cup Cherry Tomatoes (cut in half)
- 2 cloves Garlic, chopped
- 1 tablespoon Olive Oil
- ¼ teaspoon Red Pepper Flakes
- ¼ cup Italian Parsley, chopped
- Salt, to taste
Directions
- In a cast iron skillet add oil, eggplant and oregano, cook for 3-4 minutes, add cherry tomatoes, garlic, red pepper flakes and salt. Cook until it’s completely cooked through (12-15 minutes). Once cooked through remove from cast iron pan and let it cool down.
- In food processor add cooled eggplant/tomatoes mixture, blend to desired consistency, add chopped Italian parsley. Serve with gluten free crackers, celery, crackers or carrots. Can be stored in an airtight container for 4-5 days, enjoy!