Saturday, August 27, 2016

Eggplant Toasties Dip

Eggplant Toasties Dip


Have you ever gone back and read some of your earlier posts and wondered what in the heck was I thinking? Yesterday I did just that. I was feeling a little anxious about summer. The days are rushing by and I feel like there is still much left to do. It's interesting how my blog posts have progressed this year. The posts at the beginning of the year were from the city me and the summer ones are from the rural me. Talk about two different worlds.

Today I made an eggplant, artichoke, tomato and cream cheese dip, a beautiful appetizer that is packed full of flavor and mirrors the bounty of summer. I still have about 12 artichokes left on my plant in the garden; so I should have at least one more eggplant recipe left in me this year before we head back to Arizona. By September my heart aches so for my family back home. Skype is a wonderful tool but my 2 year old granddaughter got mad at me a few weeks ago because she could not come to my house to play and when I look at my grand-boys they are growing like crazy and quickly approaching their teens. Anyway, have fun with this dip. It’s delicious and quite filling.

yield: 4 to 6print recipe

Eggplant Toasties Dip

prep time: 20 MINScook time: 30 MINStotal time: 50 mins
Roasted eggplant, artichokes and tomatoes make this bruschetta extra flavorful!

INGREDIENTS:

  • 1 medium eggplant, diced
  • 2 large tomatoes, chopped
  • 4 artichokes, fresh steamed hearts, chopped
  • 1 tablespoon freshly grated lemon zest
  • ½ cup whipped cream cheese
  • 1/4 cup grated Parmesan cheese
  • 1 baguette, sliced on the diagonal into 1-inch thick slices
  • 1 garlic clove, peeled and cut once to expose flat surface (to rub toasts)
  • Salt and pepper to taste
  • 1 tablespoon fresh basil, chopped

INSTRUCTIONS:

  1. Preheat oven to 425 degrees F. Place tomatoes and eggplant on a large, nonstick baking sheet. Drizzle veggies with olive oil and fresh herbs. Taste, sprinkle with salt and pepper. Mix well to combine and place in oven to roast for 15 to 18 minutes. Remove from oven and set aside.
  2. When mixture has cooled combine veggies and cream cheese, taste, season with salt and pepper if needed.
  3. Assemble bruschetta by spreading toasts with a generous spoonful of the roasted veggie dip. Enjoy, summer is quickly coming to an end.
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

42 comments:

  1. The nice thing about artichokes is you can let them flower and enjoy a pretty plant of you don't manage to eat them all. I'm sure you cannot wait to hug your grandchildren 💜

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    1. So true about the artichokes Tandy and yes I can't wait.

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  2. This is my kind of food...healthy, filling and so moreish!

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  3. I don't make dips nearly enough. This looks so good!

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  4. This looks wonderful. Hope you see your grandchildren soon!

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  5. Excellent dish for the season Cheri, I could eat a big ole' bowl. There is no place like home, even home away from home. It has been a nice summer for you and you've been so prolific over this past season I could hardly keep up! It was however, one fortunate circumstance of pleasant reading for me while recovering. Hope you can savor the final days!

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    1. Oh thank you Peggy, so glad you are feeling better. And you are right there is no place like home.

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  6. Skype is a fantabulous tool :) Too bad you're not able to share treats like your eggplant dip and toasties over the internet.

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  7. Wow mixing the eggplant and artichokes is something I've never thought of and it looks delicious. I love this. Love artichokes but hardly ever eat them and I don't know why. I think I would just eat a bowl of this with a spoon.

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    1. Thanks Suzanne, I'm trying to figure out different ways to enjoy artichokes as I always prepare them the same way.

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  8. Oh my goodness, my tummy just growled! This dip looks like a delicious one, Cheri!

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  9. This has some of my favorite ingredients. Hope the time passes quickly so you can squeeze that grand baby in person!

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  10. Whoa, does this sound fabulous!! Especially since you got to utilize your fresh, homegrown produce!

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    1. Thanks Liz, can't go wrong with eggplant and artichokes.

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  11. Hi Cheri! Looks delicious ♥

    summerdaisy.cottage.blogspot.com

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  12. My husband would be nuts for this dip! Thanks for the recipe - and next year I have to remember to plant eggplant!

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    1. Eggplant did not grow as well as I had wished but there is always next year. Thanks Tricia!

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  13. Dear Cheri, this looks like a dream of a recipe - I envy you for having fresh artichokes in your own garden. Must be absolutely wonderful.
    I am sure that all your grandchildren are looking forward to meeting up with you again soon...
    Enjoy the rest of summer and all your lovely veggies, plants and flowers!
    Andrea

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    1. Thanks Andrea, my artichoke plant is growing like gangbusters this year, I still have at least 11 or 12 still on the bush.

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  14. Looks delicious- such a great combination of flavors and textures! The weather is cooling just in time for your return!

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    1. So nice to hear that the weather is cooling down. I am missing all the family back home. Thanks for stopping by David.

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  15. I am in love with the recipe. Can't wait to try this out!

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  16. Wow, what a great dip! Loaded with summer flavor. And yes, I look at my early posts and just shake my head. :-) Anyway, super stuff -- thanks.

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    1. Haha! I think we all do John, thanks for stopping by.

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  17. I could make a meal out of this, Cheri. Eggplant dip is a treat. I know - this summer/time is going way too fast. I'm glad you have family to sweeten the road back home. It's so interesting how all our lives are so different with the seasons.

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    1. It sure is Monica, the weather and holidays dictate many aspects of our lives especially food.

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  18. This dip sounds delicious! The lemon zest must add great flavor. This would be perfect for the holiday weekend.

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    1. Thanks Lisa, can't believe summer is almost over. Time for everything pumpkin.

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  19. Great recipe, I love healthy dips like this one:)

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    1. Thanks Natalia, appreciate you stopping by.

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  20. This sounds delicious; the aubergine and artichokes together I bet are delicious!

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    1. Thanks Caroline, they are delicious. I ate so much of this that I did not even try and make dinner that night. Ha!

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  21. I have 2 eggplants in my fridge right now! Do they need to be peeled?
    Looks wonderful :)

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    1. Hi Nazneen, sorry I just saw this comment, no I did not peel mine, this gave the dip a little texture.

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