Aimee – Zesty Marinara Dip

Name: Eggplant stuffed with herbs and tomatoes
Cook time: 30 min
Yield: 4-6 people
Ingredients: 1/4 cup extra virgin olive oil; 2 small gloves garlic; 1 can (398ml) Mutti Polpa; 1/2 teaspoon sea salt; 1/4 teaspoon freshly cracked black pepper; pinch of chili flakes; 1/2 cup grated Parmigiano Reggiano; 1/2 cup chopped fresh basil

Here’s a quick and delicious appetizer made with pantry ingredients. Serve this warm dip with your favourite breadsticks, focaccia or sliced baguette.

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 30 min (COOK TIME: 30 min)

cooking sketch Easy

4-6 people

Vegetarian

Ingredients

1/4 cup extra virgin olive oil
2 small gloves garlic
1 can (398ml) Mutti Polpa
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
pinch of chili flakes
1/2 cup grated Parmigiano Reggiano
1/2 cup chopped fresh basil

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Method

In a small sauce pot, warm the olive oil over medium-low heat. Peel and mince the garlic. Add the garlic to the oil and stir with a wooden spoon. Be careful not to brown the garlic; we want it to infuse the oil.
Add 2 tablespoons of Mutti Polpa to the hot oil and stir. Let it cook for a minute; the olive oil will take on a golden colour. This sofrito will give the sauce a boost of flavour as the tomato sauce caramelizes in the garlic oil.
Add remaining tomato purée (save and wash the can!) as well as salt, pepper and chili flakes. Stir well. Simmer on medium low heat for at 15 minutes. Sauce will thicken slightly.
Stir in grated Parmigiano Reggiano and fresh basil. Cook for an additional minute.Taste and adjust salt, if desired. Serve warm with a side of breadsticks in your repurposed Mutti can.

Appetizers, Quick and delicious, Vegeterian