Eggplant Parm Dip
Years ago when I was first entering culinary school, one of the first dishes we had to master was eggplant parmesan. I made it so many times that now I could make it in my sleep, but to be honest it does take some time and effort. For most home cooks, the idea of having to sweat the eggplant, then bake it, then bread it, and then sauté it just seems a bit out of reach. I wanted to incorporate a way to make an eggplant parmigiana with less steps, but still packed with lots of flavor. That’s when I got the idea to make this eggplant parmesan dip appetizer that will absolutely blow your tastebuds away.
In just a few steps, this recipe takes the hassle out of cooking eggplant because all you have to do it sweat it, bake it, and add into the food processor with everything else. That’s it! Super simple and versatile appetizer recipe that you can meal prep beforehand so when it comes time to whip out some snacks, you’ll be ready to go.
This eggplant parmesan is:
dairy free
gluten free
perfect for appetizers
able to be meal prepped
simple & easy
great for any occasion
Making this recipe today? Don’t forget to tag me over on IG @chef_bai, and I’ll repost your creation for others to see and get inspired too!
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Makes 1 (9x9) baking dish:
The Goods:
1 large eggplant, cut in half lengthwise & salted with 1/2 tsp
4 medium tomatoes, quartered
1 head garlic, top removed
1 onion, sliced
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1/3 cup gluten free bread crumbs
1/4 cup minced basil leaves
1 1/2 cup vegan cheese shreds, divided
Sliced flatbread brushed with olive oil, salt, granulated garlic
The Method:
Preheat oven to 400.
Cut your eggplant in half, and add it onto a plate with the inside of the eggplant face up, and sprinkle with a 1/2 tsp salt. Let it sit for 10-15 minutes to help “sweat” the eggplant. After 10-15 minutes the eggplant has released some water, use a paper towel to dab away the water.
Then add the eggplant, tomatoes, head of garlic, onions onto a large baking sheet lined with parchment paper. Season the veggies with olive oil, salt, pepper, and toss everything until all the veggies are coated. Bake at 400 for 40-50 minutes or until all the veggies are soft and beginning to get slightly crispy on the edges.
Once all your veggies are cooked, remove them from the oven and let it cool for 5-10 minutes. Then carefully scoop out the inside of the eggplant and add into a food processor, and discard the skin. Along with the eggplant insides, add the tomatoes, all the garlic cloves removed from the bulb, and onions into the food processor and blend on high for 30-45 seconds.
Open the lid and now add the bread crumbs, basil, 1/2 of the vegan cheese, and blend again on high for 30-45 seconds. Carefully taste for salt, it should still be quite hot.
Once the eggplant parmesan dip is ready, grab a small oven safe dip dish, and pour your mixture into it. Top the dip off with the other half of the vegan cheese shreds, and then set aside.
Grab your toast points and brush them with some olive oil, salt, granulated garlic, and place them onto a new clean baking sheet. Now place both the toast points and parm dip into the oven and broil for 4-7 minutes until the cheese has melted on the dip and the bread is slightly toasted. (Keep an eye on everything during this time because it can go from good to overcooked really quick!)
Serve immediately as an appetizer with the toast points while everything is still warm. Enjoy!
Store the leftovers in an airtight container for 4-5 days.
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