Eggplant Parm Dip

Eggplant Parm Dip

Recipe by: Chelsea Streifeneder

Eggplant Parm Dip offers a delightful twist on the classic dish by transforming it into a shareable and newish hot dip. The creamy texture of the dip, combined with the rich flavors of roasted eggplant, marinara sauce, and melted cheese, creates a satisfying experience with minimal effort and time. It retains the essence of Eggplant Parmesan and served along with homemade crostini it’s sure to please any crowd.

Products used: Herbes de Provence Olive Oil, Neapolitan Herb Balsamic, Herbes de Provence Olive Oil & Neapolitan Herb Balsamic


2 large eggplants
4-6 tablespoons SOOC Herbes De Provence Olive Oil to cover eggplant and 2 tablespoons for the dip to help blend
4-6 tablespoons SOOC Neapolitan Herb Balsamic Vinegar to cover eggplant and 2 tablespoons for the dip to help blend
1 cup marinara or pizza sauce
1 tablespoon garlic, minced
2 - 3 cups shredded mozzarella
1 cup freshly grated Parmesan
1 tablespoon garlic salt
½ cup packed fresh basil leaves
½ cup packed fresh oregano
1 sliced baguette and more SOOC Herb De Provence Olive Oil to make homemade crostini


1. Preheat oven to 400 degrees and line a sheet pan with parchment paper. Peel and slice up eggplant into medium pieces. Cover with olive oil and balsamic vinegar and roast eggplants for about 30 minutes. Let cool slightly.

2. Grab your blender or food processor and add the roasted eggplants, garlic, olive oil, balsamic vinegar, marinara, 1 cup of mozzarella, Parmesan cheese, oregano, and basil, and blend until smooth.

3. Transfer mixture into a baking dish and then sprinkle with remaining mozzarella. Bake until golden and bubbly for 15-20 minutes and serve hot with homemade or store-bought crostinis.