Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Eggplant and Roasted Garlic Dip

This is my wife’s favorite dip in this book. Great with French bread croutons.


2 medium-sized eggplant

1 /2 cup roasted garlic puree

2 tsp Creole seasoning

1 cup olive oil

2 Tbsp sherry vinegar

1 Tbsp chopped fresh basil leaves

2 tsp fresh thyme

1 cup small dice seeded tomatoes

1 /2 cup thinly sliced green onions


Preheat the oven to 350 degrees F.

Peel Eggplant. Take one and a half of the eggplants and cut into a large dice. Toss with half of the olive oil and place eggplant on a baking sheet. Roast 12-15 minutes or until golden brown and tender.

While the eggplant is roasting, take the remaining eggplant and cut into small uniform dice. Heat 2 tablespoons of olive oil in a large sauté pan over high heat and sauté until tender, (not soggy). Set aside.

Place remaining olive oil, large dice roasted eggplant, Creole seasoning, vinegar, basil, thyme and black pepper into a food processor and puree until smooth. Fold in the diced tomatoes, eggplant and green onions.

Store in an airtight container in the refrigerator.

Yield: 3 cups

Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more