Sunday Dinner: An Eggplant is Not a Football

I don’t know anyone who would mistake an eggplant for a football. However, if you make a tasty eggplant dip and serve it during a football game, it will get passed. 🙂

I know many people who turn their noses up at eggplant, but I happen to like it. Eggplant parmesan, eggplant rollatini, and eggplant moussaka are a few of my favorites. However, these recipes are time consuming to create in your own kitchen. None of them should be considered diet food either. With all the cheeses and sauces and yummy goodness, you just know it isn’t good for you, even if it is a vegetable dish.

But we’re not talking about dinner, we’re talking football. So a dip is more appropriate and this one is even somewhat healthy. It’s vegetarian, gluten free, sugar free, and if you need salt free, don’t put salt in it. There are no cheeses or sauces either, but believe it or not, it’s still tasty.

Here’s a quick overview:

Roast whole eggplants. Mince garlic and parsley. Chop tomato. Cool, peel, and chop eggplant. Mix all ingredients in a bowl with olive oil and you’re finished.
This dip is now ready for the half-time snack table.

For those of you who would rather have an official recipe, with an ingredients list and step-by-step directions, I have that here, too.

Rita’s Roasted Eggplant Dip

2 medium-sized eggplants (about 1 lb. each)

2 cloves garlic, minced

1 large tomato, chopped (about ½ cup)

Fresh parsley, chopped (about 1 Tbsp.)

½ cup extra virgin olive oil

1 tsp. kosher salt

ground black pepper to taste

  1. Preheat oven to 400 degrees.
  2. Wash the eggplant and cut off the stem. Cut into the skin to make a few slits around the eggplant (for venting). Lay it on a baking sheet lined with aluminum foil. Roast for about 40 minutes or until soft.
  3. Pour olive oil into a glass measuring cup.
  4. Mince the garlic, chop the tomato, and parsley. Add to the olive oil with salt.
  5. Cool the eggplant. Peel and chop it into small pieces (remember it’s a dip). It will be somewhat mushy.
  6. Mix the eggplant and garlic-tomato-oil in a large bowl with black pepper.

Refrigerate until ready to use.

Serve with crusty bread, pita chips, or crackers. This dip is gluten free so I use it with rice crackers or sturdy gluten-free chips.

If you are making this on a warm day and don’t want to heat the oven, roast the eggplant on your gas grill.


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