Eggplant Dip

by Nuvo Olive OIl

Eggplant Dip

PREP TIME                                     COOK TIME

2 minutes                                          50 minutes          


50-55 minutes

SERVINGS: 2 cups


1 large eggplant
1 large tomato
2-3 garlic cloves
1/4th cup Nuvo's Early Harvest Olive Oil
1/2 cup chopped fresh parsley
1/2 Lemon's juice
Kosher Sea salt to taste


Preheat oven to 205 degrees Celsius.
Make 4 slits lengthwise in the eggplant, and insert garlic cloves into the slits. Make some slits in the side of the tomato as well.
Grease a baking sheet with the oil lightly.
Place the eggplant and whole tomato on the sheet and bake until soft.
Remove the tomato when soft (it will become soft early) and leave the eggplant in the pan and remove when done about 45 minutes.
Remove the pan from oven and let cool.
Now remove skins from the eggplant and tomato.
Blend the roasted eggplant and tomato in a food processor.
Add lemon juice, olive oil and blend until smooth. 
Sprinkle parsley on top and serve with snacks.

Nuvo Olive OIl
Nuvo Olive OIl


Two brothers, Josh and Nate, fought hard to keep their 125-year-old and family owned olive orchard. After succeeding, they worked relentlessly to learn the business as well as being great stewards of Mother Earth by taking great care of their trees. This paid off, as the olives are giving back and each bottle the brothers produced has won an international award. The latest is a GOLD AWARD at the 2018 NYIOOC (largest olive oil competition in the world) for their Early Harvest Extra Virgin Olive Oil. Both brothers are highly committed to bringing you the very best, all 100% natural olive oils from farm to your table - all made right here in the USA.

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