This easy sweet and savory eggplant dip recipe is one of my favorite vegetarian appetizers. It’s made with tons of delicious vegetables, balsamic vinegar and ricotta salata. I recommend serving it with pita, crostini or even on top of pizza dough.
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What is it this eggplant dip appetizer recipe?
This delectable dip is loaded with velvety eggplant, fragrant garlic, swaeet onions, protein packed chickpeas, and tangy artichokes.
It's all cooked down into a jammy vegetable appetizer that is busting with flavor.
Once the veggies are cooked down. it's topped with crumbled ricotta salata, crushed olives, hot honey and fresh mint.
The result is a luscious dip that effortlessly combines the earthiness of the vegetables with the sweet tang of the balsamic vinegar and brown sugar.
It's a harmonious dish that's best served with crispy pita chips, crusty bread, or even roasted vegetables.
This Easy Eggplant Dip with Ricotta Salata is the perfect veggie-forward appetizer to impress your guests and elevate your snacking game to new heights.
Ingredients and Substitutions
- Olive Oil - Any sort of neutral oil will work. I recommend avocado oil if you don't prefer olive oil.
- Onion - These could definitely be swapped with shallots.
- Red Pepper Flakes
- Eggplant - Since this is the star of the show, I don't recommend subbing another ingredient. But if you have an allergy, try zucchini or squash.
- Garlic - No real sub for garlic but garlic powder is an option if you have to switch it up.
- Chickpeas - If you don't like chickpeas, you could try another legume.
- Artichoke Hearts - Artichokes not your thing? You could use mushrooms or hearts of palm.
- Tomatoes - If you don't like canned tomatoes, you could also use jarred tomato sauce or cook some cherry tomatoes down until they're jammy.
- Balsamic Vinegar - You could absolutely switch out balsamic for another vinegar of your choosing.
- Brown Sugar - Regular white sugar works too but the flavor isn't as nice.
- Herbes de Provence - Feel free to use fresh or dried rosemary instead.
- Ricotta Salata - If you don't have ricotta salata, you could absolutely use feta or goat cheese.
- Castelvetrano Olives - These are my favorite olives but could try capers, kalmata olives or even cured black olives.
- Hot honey - Hot honey is probably my favorite part of this dish but you could also leave it off if you don't have any.
- Fresh mint - Swap fresh mint for cilantro or basil... but i think mint is best!
How to make it
Making this easy appetizer is super easy!
First, you'll just want to add olive oil to a heavy bottomed skillet over medium heat.
Now add onion, a pinch of salt and a pinch of red pepper flakes. Cook down for 3-5 minutes or until they’re beginning to get soft and translucent.
Next, add eggplant, garlic, and another pinch of salt.
Cook down for 5-7 minutes or until the eggplant is starting to caramelize and has reduced in size.
Now add chickpeas, artichoke hearts, tomato sauce, balsamic vinegar, brown sugar, herbs de provence and stir.
Cook this mixture over low heat for 15 minutes or until everything is soft and flavorful.
Taste and season with more salt and pepper if needed.
Turn the heat off and top with crushed olives, ricotta salata, a drizzle of hot honey and fresh mint.
Feel free to serve immediately or at room temperature.
I recommend serving it with my pita fries, crispy flat bread, over roasted eggplant or even straight to the mouth with a spoon!
What goes with Easy Appetizer Eggplant Dip with Ricotta Salata
For starters to go with this easy appetizer eggplant dip, I'd start with my pita fries or this with my Florida Cobb salad or even a Burrata caprese.
I'd also pair this dish with a tasty avocado grilled cheese, cheesy baked buffalo chicken meatball skillet, truffle smash burger grilled cheese or to keep it vegetarian my creamy Caramelized Zucchini Pasta.
For dessert, I suggest my easy 4 ingredient nutella fudge or my easy no bake key lime pie .
Frequently asked questions
What's the difference between ricotta and ricotta salata?
Ricotta salata is basically what happens when you salt, press, and age regular ricotta. It has a harder, less creamy texture and a saltier flavor than fresh ricotta.
Where can I use ricotta salata?
Ricotta salata is an ideal cheese to garnish a meal because of its saltiness and harder texture. Try it grated on pasta in place of grated parmesan or pecorino romano. It's also the perfect for salads or salad or antipasto plates.
What is the closest thing to ricotta salata?
Feta Cheese is probably the closest thing to ricotta salata. If you don't like feta, try goat cheese, boursin, or another fresh tangy cheese.
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Recipe
Appetizer Eggplant Dip with Ricotta Salata
Ingredients
- 2 tablespoon Olive Oil
- 1 whole Sweet Onion finely chopped
- ¼ teaspoon Red Pepper Flakes
- 1 medium Eggplant cut into cubes (about 6 cups)
- 6 cloves Garlic finely sliced
- 1 14.5 oz can Chickpeas rinsed and drained
- 1 14.5 oz can Artichoke Hearts rinsed, drained and trimmed
- 1 28 oz can Diced Tomatoes
- ¼ cup Balsamic Vinegar
- 1 tablespoon Brown Sugar
- ½ teaspoon Herbes de Provence or dried rosemary
- 4 oz Ricotta Salata
- 1 cup Castelvetrano Olives torn or crushed
- 2 tablespoon Hot Honey
- 1 tablespoon Fresh Mint chiffonade
Instructions
- Add olive oil to a heavy bottomed skillet over medium heat. Then add onion, a pinch of salt and a pinch of red pepper flakes. Cook down for 3-5 minutes or until they’re beginning to get soft and translucent.
- Next, add eggplant, garlic, and another pinch of salt and cook down for 5-7 minutes or until the eggplant is starting to caramelize.
- Now add chickpeas, artichoke hearts, tomato sauce, balsamic vinegar, brown sugar, herbs de provence and stir. Cook this mixture over low heat for 15-20 minutes or until everything is soft and flavorful.
- Taste and season with more salt and pepper if needed.
- Turn the heat off and top with crushed olives, ricotta salata, a drizzle of hot honey and fresh mint.
- Serve immediately or at room temperature.
