Sunday, August 14, 2016

Tasty Delights-- Eggplant Parmesan Dip

I love Eggplant Parmesan. It's one of my favorite dishes to make. Even people who hate eggplant seem to love that dish. But it takes for freaking ever to make. So I saw this go through my feed and thought hmmm. I'm in! A quick Eggplant Parm DIP. Looked pretty good. And ended up being pretty good too.

Had a funny "mom" moment when I was debating the recipe, too. Since it's just me up here in NC and I'm heading home for a quick visit later this month I was thinking I'd make it for the first time there so I wasn't left with SO much dip on my own. Ha! Well. Yeah. My mom. lol....

Me: Mom would you try eggplant parm dip?

Mom: Sounds gross.

Me: So you wouldn't try it with me if I made it when I come home?

Mom: If you tried it up there first

Me: But I don't want to make a whole one up here just for me so I was thinking it would be good while I'm home.

Mom: ...silence...

Me: *muttering as I hang up* When did I become the adventurous one?

Update 2 hours later. It was yummy!

Me: Mom it was good! You're gonna have to eat it.

Mom: *reluctant maybe* hold on Danny wants to say something. (she was at a friend's house)

Danny: I saw that post and thought ew gross!

Me: We're having this when I come home and I'm making you both eat it!

Mom: Bussey too! Bussey has to eat it too!

LOL she's throwing everyone in front of her so she doesn't have to eat the eggplant parm dip. Ha! I <3 my mom. lol

Anyway. On to the recipe! 

It's pretty much got all the good eggplant parm ingredients. I didn't have mozzarella at home and didn't want to go up to the store so used Monterey Jack and it was still good :D And Basil from the garden. Woots! The original recipe called for 2 eggplants but I only had one so made do.

First you have to roast things up. Pierce the eggplant with a fork a few times then drizzle with olive oil. For the garlic. You should do a head of garlic with the top cut off and drizzled with oil. I only had peeled garlic cloves so, again, made do. lol

Ergs! The ugly step. Eggplant *hangs head* not an attractive fruit.
Once it's roasted slice open the pods carefully and scoop out the inner bits.
Squeeze your garlic into the bowl and puree. 

Then add cheese, basil, salt & pepper, and marinara sauce.
You can use a blender or cuisinart, I opted for my handheld since it was quicker than setting up the others.

Blend the mixture until it looks like this then top with cheese and bake!

I put mine under the broiler for about 5 minutes to give it a nice little golden touch.
That's when I did my bread slices as well.
Take your bread and brush with olive oil, salt and pepper and toast under the broiler.

This was actually pretty good! It's not a massively BOLD dip but it's tasty and very easy to make.
I can't say it was *quick* exactly since the eggplant roasted for 45 minutes but hands on time was minimal. I'd do it again! And, yeah, there will be forced eggplant parm dip eating when I head home. lol

Tasty Delights and Dazzling Disasters is all about playing in the kitchen and having some fun.

I'll share my delights and my disasters. Yall feel free to join in and create your own posts, share your favorite recipes, what have you. If you have a recipe suggestion just let me know!

Find more Tasty Delights!

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