Appetizer Eggplant Dip with Ricotta Salata
This easy 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.
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.
Video
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