Truffle oil can be a little bit of a battle in our household.
I love it. Absolutely adore it. Anything on a menu with truffle flavoring and I will order it, no question.
Chad thinks it smells like urine.
So when I make a recipe that involves truffle oil, it’s a given that I’ll be eating that recipe all by myself. Which, at least in this case, it not so bad at all, actually.
I love eggplant dip — it’s healthy, easy to make and incredibly flavorful (especially later in the spring, when eggplants show up at the farmers markets). Add the strong, unique flavor of truffle oil, and this is a recipe you won’t even want to share.
Thank you so much to everyone who wished me luck yesterday! Taping the show went by in a total blur — it was SO much fun and I don’t think I made too many newbie mistake (although I definitely made a couple). But it was an awesome experience, and I can’t wait to do it again!
So everyone remember to tune to WTNH in Connecticut at 12:30 today to watch my segment (and the rest of you, stay tuned for the online version)!
Truffle Eggplant Dip
1 large eggplant
3 tablespoons olive oil
1 tsp garlic powder
2 teaspoons sea salt
2 tsp truffle oil
Freshly ground pepper
Crackers or chopped veggies for serving
Preheat oven to 450 degrees. Pierce the eggplant skin with a fork in several places. Place on a baking sheet and broil in preheated oven for about 30-40 minutes, until soft. Remove from oven and slice in half.
Scoop out the inside of the eggplant with a spoon and place in a medium bowl. Mix in the olive oil, garlic powder, salt, and pepper. Stir in the truffle oil and mix until smooth. Serve with crackers or cut vegetables.