The Sweet and Savory Sisters!


Eggplant dip

Creamy Eggplant Dip

Creamy Eggplant Dip

Gather up-
1 medium eggplant, peeled and cubed
2-3 chicken bouillon cubes
2 tablespoon butter
3 cloves garlic, minced
¼ cup flour
¾ cup heavy cream, room temperature
4 ounces cream cheese, room temperature
Salt and white pepper to taste
½ cups Gruyere cheese, grated
½ cup fresh mozzarella, grated
1 tomato, diced

Fix it-
Get you a pot and add 3 cups of water, bouillon cubes and eggplant. Boil for 5-7 minutes or until tender, drain and return to pot. Add the butter and garlic and cook over medium heat until it smells righteous, this should take about 5 minutes. Now you want to sprinkle the flour onto the eggplant and stir until flour is mixed with the eggplant. Get out the heavy cream and slowly stir in heavy cream. This is just sinful, add the cream cheese and continue to stir until the cream cheese has melted. At this point you are going to need to taste this rich mixture to see what it needs. It’s going to be real good and we think you are going to really like this one. If it needs salt and white pepper, add you some. Add half of the cheese to the eggplant mixture and taste it again. Whatcha think, we think that all it is going to need is your lips wrapped around it. Grease you up a casserole dish and top with the remaining cheese. Slide it in a preheated 350 degree oven for about 15 – 20 minutes. You want the cheese to be melted and the mixture to be bubbly. Top with diced tomatoes. Now the time has come to dig in; get you some chips, toast points or French bread and top with a spoonful of this creamy dip. Blow, because it is going to be hot as Hades. Is that some kind of good or what? So creamy and the tomatoes give it a little something extra. We hope you likey!

Creamy Eggplant Dip

This is a great dip to take to your office Christmas party. You can pretty much be sure that no one else will bring this dip. It’s different and it is so yummy!

Creamy Eggplant Dip

Gather up:

2 large eggplant
2 cups mayonnaise
2 cups parmesan Reggiano cheese, grated
2 small cloves garlic, crushed

How to fix it:
Preheat oven to 400 degrees. Line a large broiler pan with aluminum foil. Cut eggplant lengthwise in half. Bake eggplant until tender, about 10-15 minutes. Remove pulp from skin and place in food processor with mayonnaise and garlic. Pulse until blended. Stir in 1½ cups cheese and season with salt and pepper to taste. Pour mixture into a greased casserole dish and top with remaining cheese. Bake in a preheated 350 degree oven until warm and cheese has melted. Serve with toast points.

Blog at

Up ↑

%d bloggers like this: