Eggplant and Sundried Tomato Dip

I often feel like the best part of any meal is the dip at the beginning.  So I’m bringing you my second dip recipe of the week!  I created this recipe a year go because I needed to find a new way to use up my eggplant before it went bad.  I love the earthy taste of roasted veggies and there’s nothing easier than throwing all of the ingredients in a blender.

Eggplant and Sundried Tomato Dip (serves 4)

  • 1 medium eggplant
  • 1 tbs fresh sage, chopped
  • 1 tbs fresh rosemary, chopped
  • 4 oz container herb goat cheese
  • 3 tbs olive oil
  • 6 sundried tomatoes with a little oil
  • 1 1/2 tsp of salt, plus a sprinkle
  • 1 tbs pepper, plus a sprinkle

First preheat your oven to 350 degrees.  In the meantime, peel and chop your eggplant into bite sized pieces.  Transfer eggplant to a bowl, and mix with 2 tbs olive oil, sage and rosemary.  Spread eggplant onto the baking sheet and sprinkle with salt and pepper.  Roast in a 350 degree oven for approx 25 minutes.  Let eggplant cool and then transfer to a large food processor.  I typically use my blender since I have a mini processor.  Add packet of goat cheese and sundried tomatoes with a little of their oil.  Pulse a few times on the chopped setting, then add the rest of salt and pepper and stir.  Blend again on the chopped setting for about another minute until dip gets to your desired consistency.  I like my dip thick and so it stands up to pita chips.  If you like your dip a little thinner, feel free to add a bit more oil and blend longer. 

Also, apologies for the lack of pictures!  It’s been a busy week and I accidentally ate all the dip pre post… :)