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
INGREDIENTS
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
DIRECTIONS
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.
7 responses so far ↓
1 Tweets that mention truffle eggplant dip | Sugarlaws -- Topsy.com // Feb 25, 2011 at 11:29 am
[...] This post was mentioned on Twitter by Recipes_4_U, sugarlaws. sugarlaws said: living sweetly — truffle eggplant dip: Truffle oil can be a little bit of a battle in our household. I love it…. http://bit.ly/ghstcz [...]
2 Gabby / Gypsy*Diaries // Feb 25, 2011 at 11:51 am
Eggplants and truffles are probably my two favorite things! Cannot wait to make these!
coz for sure I WILL!!!!
xxx
http://gypsy-diaries.blogspot.com/
3 Rosemaryandthegoat // Feb 25, 2011 at 2:48 pm
Looks good. I have a use for your leftover truffle oil. I do frozen shoestring French fries drizzle with a little truffle oil sea salt and fresh grated Parmesan and serve in bamboo cones.
4 Sarah Helfgott // Feb 25, 2011 at 5:02 pm
That dip looks delicious!
The way you talk about things in your blog posts always cracks me up. (Referring to your comment about Chad’s opinion of truffle oil.) You’re a great writer and I always enjoy reading what you have to say.
Sarah
http://theconfessionsofaproductjunkie.com
5 Mallory // Feb 25, 2011 at 6:22 pm
“chad thiks it smells like urine” OMG… i just completely laughed out loud reading that. my cube mates must think i’m crazy! haha
great post… looking forward to trying this sometime soon!
6 Joanne // Feb 25, 2011 at 8:02 pm
This is probably going to get me kicked out of some gourmet foodie club. But I have never. Had. Truffle oil. There, I said it.
I need to purchase some and try this immediately. To regain some kind of reputation.
7 elle marie // Feb 26, 2011 at 6:35 am
OH truffle oil, truffle butter… they can really perk up a dish, right? What kind of flat bread is that?
Leave a Comment