• Home
  • Services & Rates
  • Adult Classes
  • Budding Chefs
  • Catering
  • Calendar
  • Contact
  • Tasting Colorado Cookbook
  • Food Writing
  • Eating Local
  • Foodie Links
  • Italy Tours
  • My Travels

Creamy Eggplant Dip

July 28, 2009 | Appetizers

I was back in the gardens yesterday at Fairmont Dual Immersion Academy helping this Denver Public School with their Seed to Table school garden project. Every other Monday I’ve been cooking with the student farmers, helping them select something to harvest and then creating a few recipes from what we pick.
These two cuties are student gardeners but also some of my most enthusiastic cooks, usually running to the table to help set up and begging to be first to use the knife on something. (Their knife skills are getting pretty good after only three lessons!)

These two fellows, also student gardeners, while less verbal than the girls, also jump in to help each week and are usually game to taste anything we create.

Just as I arrived yesterday, some of the kids were getting a bit of a lecture by the teacher because in their weeding diligence they had pulled up a whole bed of these blossoming nasturtiums. The teacher was less than pleased! We had some eggplant leftover from the kids’ market (check it out on Saturday mornings at the school) and none of them had ever had eggplant, so I decided to make this dip to see how they liked it – turns out this was their favorite recipe of the day!

You can either cook the eggplant in a skillet like we did (we cook over camp stoves right in the garden for the lesson) or roast it in the oven until it’s soft. I recommend peeling them first for this creamy dip or using a food mill to remove any solids from your dip.
Creamy Eggplant Dip
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 8
  • 3 tablespoons extra virgin olive oil
  • 2 large eggplant, peeled and diced
  • 4 garlic cloves, roughly chopped
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon toasted sesame oil
  • ¼ cup minced green onions or chives
  1. Heat olive oil in a large skillet over medium high heat. Add eggplant and cook until slightly softened, about 5 minutes. Add garlic and continue cooking until eggplant is completely softened, about 5 more minutes. Puree in a food processor or, if you want to remove all the seeds, pass through a food mill. Add remaining ingredients, adjusting seasoning to your taste. Stir in green onions or chives and serve with pita chips for dipping.

Leave a Reply

Rate this recipe:  

My Cookbook! --->


Restaurant Reviews

  • yaxche playa del carmen 9 flaming drinks
  • tapas
  • mcloughlins restaurant and bar
  • bistro-vendome-creme-brulee
  • perbacco-san-francisco
  • opus restaurant denver

Search by Ingredient

almonds apples arugula Asian avocado bacon basil beans beef beets bison braising broccoli brunch butter cake carrots cheese chicken chiles chili chocolate cilantro coconut cookies corn cucumber curry dips eggplant eggs feta cheese garlic giveaway goat cheese grilling herbs ice cream Italian kale lamb leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp spinach squash stews sweet potatoes Thanksgiving tomatoes tuna turkey vegetarian vinegar zucchini

About Michele

Get the Cooking with Michele ® Newsletter


Get Involved

Donate to Bloggers Without Borders

Other Stuff

Top 20 Colorado Cooking Blogs

my foodgawker gallery

Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School

Search for recipes from across the web at Foodily.com

certified yummly

MyFreeCopyright.com Registered & Protected

constant contact badge