How To Cook Eggplant Dip With Tomatoes And Roasted Garlic - Recipe
Author: Leticia Celentano
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Eggplant dip with tomatoes and roasted garlic". Delicious recipe.
Required products :
- cut in the middle head of garlic
- olive oil
- 2 eggplants
- 1 teaspoon marinara sauce
- 2 1/2 teaspoons grated ripe mozzarella
- 1/2 cup finely grated Parmesan cheese
- 1/4 tea cup fresh basil leaves
- 1/4 cup panko breadcrumbs
- bread with yeast
Method of preparation :
Turn on the oven to preheat to 200 degrees.
Punch the aubergines with a fork and put them in a tray, at the bottom of which you put a sheet of aluminum foil or baking paper.
Put the garlic in the pan (without dividing it into cloves).
Bake for 40 until the eggplant is soft and the garlic is caramelized. Then cool.
Cut the eggplant and remove the inside with a spoon, transfer to a food processor. Add to the eggplant and garlic, tomato sauce, 1 teaspoon mozzarella, basil and half a parmesan. Season with salt and pepper and puree to obtain a homogeneous mixture.
Transfer the puree to a pan, cover with mozzarella and the remaining Parmesan cheese, sprinkle with breadcrumbs and pour olive oil.
Bake for 25 minutes to obtain a golden crispy crust.
Serve the eggplant dip warm with nice bread with yeast, drizzled with olive oil.
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