truffle eggplant dip

February 25th, 2011

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.

Tags: appetizers · food

7 responses so far ↓

  • 1 Tweets that mention truffle eggplant dip | Sugarlaws -- // 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…. […]

  • 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!!!!

  • 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.


  • 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?

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