ROASTED EGGPLANT SPREAD
Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. -Barbara McCalley, Allison Park, Pennsylvania.
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Mix first 4 ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once., Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky)., Transfer to a bowl; cool completely. Serve with baguette slices or crackers.
Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
EGGPLANT AND RED PEPPER BAKE
Another thing to do with eggplant.
Provided by Anthony
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
- Brush eggplant slices with olive oil to coat thinly.
- Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
- Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g
ROASTED EGGPLANT AND RED PEPPER DIP
Eggplant is roasted until tender and golden brown and then mashed together with roasted peppers to make this creamy, flavorful dip.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Brush both sides of eggplant with dressing; place on rimmed baking sheet. Bake 30 min. or until tender. Cool slightly. Coarsely mash eggplant.
- Mix cream cheese and dressing with until blended. Stir in eggplant and remaining ingredients. Spoon into 9-inch pie plate.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 2 g, Protein 2 g
GRILLED EGGPLANT PEPPER APPETIZER DIP
Fresh grilled veggies are processed into a spreadable dip. Serve with toasted baguette slices and seasoned flat bread crackers.
Provided by Beaner
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill eggplant, red bell pepper, poblano pepper, and jalapeno pepper until tender, 20 to 30 minutes. Remove seeds from red bell pepper and poblano pepper. Chop eggplant and peppers.
- Pulse eggplant-peppers mixture, green onions, garlic, lemon juice, balsamic vinegar, olive oil, salt, and pepper in a food processor until finely chopped and spreadable.
Nutrition Facts : Calories 17 calories, Carbohydrate 2.5 g, Fat 0.7 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 2.9 mg, Sugar 1.2 g
SPICY AUBERGINE (EGGPLANT) AND RED PEPPER TAPENADE - DIP
This is a "throw it in the oven & blend it all together" recipe which is always a great hit any time of the year. I have called it a Tapenade; a Tapenade contains olives, anchovies & capers normally, with a few regional variations, but this reminded me of the consistency of a Tapenade, so that's what it's called! (There are NO anchovies in this one!) I use this for dips, spreads, sauces, grilled sandwiches plus grilled meat & vegetables. It is very versatile & stores for up to 2 weeks in the fridge - with a coating of olive oil on top. This recipe makes enough to fill a 1lb jar; it is very easy to increase the quantities. Please note, there is no need to salt the aubergines OR take the skin off after they have cooked.
Provided by French Tart
Categories Spreads
Time 55m
Yield 1 1lb Jar, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°C or 400°F.
- Take a sturdy oven proof tin or dish and add the aubergines, red peppers, garlic cloves, tomatoes, cumin, coriander, chili powder and the olive oil.
- Mix thoroughly, so everything has a light coating of oil.
- Roast in the oven on the top shelf for 30 to 45 minutes, or until charred and tinged brown on the edges and soft to the touch.
- Take out and leave to cool slightly.
- Add the fresh coriander (cilantro), harissa paste if using and sun-dried tomatoes. Season well with salt & pepper.
- Tip all the mixture into a large bowl and blend it all together with a hand mixer/blender.
- Do NOT over mix - it should be smooth but not pureed!
- Serve in an attractive bowl and dribble the remaining olive oil over the top, garnish with some fresh coriander (cilantro) or chopped flat leaf parsley. You can also add an olive or two.
- Store in a container in the fridge with olive oil on the top for up to 2 weeks.
Nutrition Facts : Calories 116.2, Fat 4.8, SaturatedFat 0.7, Sodium 32, Carbohydrate 18.1, Fiber 7.8, Sugar 8.3, Protein 3.6
ROASTED EGGPLANT SPREAD
Steps:
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
ROASTED RED PEPPER AND EGGPLANT DIP WITH PITA WEDGES
Categories Condiment/Spread Food Processor Pepper Appetizer Roast Cocktail Party Vegetarian Quick & Easy Eggplant Birthday Chill Simmer Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Coat eggplant and bell peppers lightly with additional oil and arrange in a jelly-roll pan. Roast vegetables, turning once or twice, 30 to 40 minutes, or until eggplant is very soft and bell peppers are charred. Transfer peppers to a metal bowl and let steam, covered tightly with plastic wrap, until cool enough to handle.
- Peel and seed bell peppers and pat dry between paper towels. Peel eggplant and put flesh in a food processor. Add bell peppers, remaining 4 tablespoons oil, garlic, lemon juice, jalapeño, and salt and pepper to taste and combine well.
- Transfer mixture to a heavy saucepan and simmer, stirring frequently, 15 to 20 minutes, or until thickened and reduced to about 2 cups.
- Cool dip and chill, covered, at least 1 day and up to 1 week.
- Serve dip with pita wedges.
More about "aubergine pepper dip food"
HERBY AUBERGINE DIP RECIPE | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Category SnacksCalories 260 per servingTotal Time 1 hr 5 mins
- Preheat the oven to 180ºC/gas 4. Pierce the aubergine a couple of times with a knife, then roast for 45 minutes until blackened, softened and collapsing.
- Leave to cool.Peel and crush the garlic, deseed and finely chop the chilli and pick and finely chop the parsley.Scoop the cooled insides from the aubergine into a food processor.
- Blitz with the garlic, chilli, oil, a good squeeze of lemon juice, the parsley and a pinch of sea salt and black pepper.Taste and adjust the seasoning, oil and lemon as needed.
EGGPLANT RED BELL PEPPER DIP WITH ALMONDS - COLOR MY FOOD
From colormyfood.com
Servings 2Estimated Reading Time 3 minsCategory Appetizers, Dips And Spreads
BULGARIAN EGGPLANT PEPPER SPREAD (KIOPOOLU) RECIPE
From thespruceeats.com
4.7/5 (20)Total Time 1 hr 10 minsCategory Appetizer, SnackCalories 85 per serving
THE 10 BEST AUBERGINE RECIPES | FOOD | THE GUARDIAN
From theguardian.com
Estimated Reading Time 7 mins
ROASTED EGGPLANT AND BELL PEPPER DIP | FROM THE GRAPEVINE
From fromthegrapevine.com
OVEN ROASTED EGGPLANT (AUBERGINE) - RECIPETIN EATS
From recipetineats.com
5/5 (47)Category Sides, VegetablesCuisine WesternEstimated Reading Time 7 mins
- Line a tray with parchment/baking paper (optional - recommended for first timers so you don't lose the caramelised surface).
- Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper.
- Toss well, spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal.
ROASTED EGGPLANT & FETA DIP RECIPE | EATINGWELL
From eatingwell.com
4.3/5 (18)Total Time 40 minsCategory Healthy Greek Appetizers & Meze RecipesCalories 76 per serving
- Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.
- Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed.
ROASTED EGGPLANT & RED PEPPER DIP {RECIPE} - SAVORY SPIN
From savoryspin.com
4.6/5 (9)Estimated Reading Time 2 minsServings 6Total Time 50 mins
- Generously sprinkle the red pepper, eggplant, garlic, onions, ginger with the olive oil and bake for 40 minutes
- Remove from oven and place in a food processor along with the honey, sambal oelek, vinegar, salt, pepper, paprika, and chili flakes
ROASTED EGGPLANT DIP - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
5/5 (1)Total Time 1 hr 5 minsCategory AppetizerCalories 356 per serving
- Place the eggplants and peppers on a roasting tray / on the grill and roast until the flesh is soft, this might take about 45 minutes in the oven, on the grill it depends entirely on the heat. The peppers will be ready a lot quicker, so do keep an eye on them.
- When the eggplants and peppers are charred and the flesh is soft, allow them to cool, then peel, remove the seeds from the peppers and chop the aubergines finely. The peppers can be left in bigger chunks, if you prefer.
ROASTED EGGPLANT AND PEPPER DIP - FEARLESS DINING
From fearlessdining.com
5/5 (2)Total Time 20 minsCategory Gluten Free Appetizer RecipesCalories 51 per serving
ROASTED EGGPLANT DIP - CULINARY HILL
From culinaryhill.com
Ratings 16Total Time 55 minsCategory AppetizerCalories 109 per serving
- Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, combine eggplant, red bell pepper, onion, garlic, and thyme. Drizzle with olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to combine.
- Spread on prepared baking sheet and roast until the vegetables are soft and lightly browned, about 45 minutes, stirring halfway through roasting time. Cool 5 minutes.
- Transfer to a food processor and add tomato paste. Pulse until blended, 3 or 4 times. Transfer to a bowl and stir in lemon juice, red wine vinegar, sugar, and red pepper flakes. Season to taste with salt and pepper. Serve warm or at room temperature.
EGGPLANT AND BELL PEPPER DIP - THE FOOD KOOKY - VEGAN ...
From thefoodkooky.com
Cuisine BulgarianEstimated Reading Time 3 minsCategory Appetizer, DipTotal Time 30 mins
- To roast the eggplant and the bell pepper preheat an oven or a grill 450F. Split the eggplant in half and remove the stem and seeds from the bell pepper. Roast them until the eggplant is soft and the outside of the bell pepper is charred. Place them in a pot with a lid and allow them to cool down for 10 minutes.
- Add the garlic, salt, olive oil, and vinegar to the same bowl and use an immersion blender to chop the eggplant. I don’t puree it because I like my dip chunky, but you can make it smooth if that is your preference.
EASY EGGPLANT RED PEPPER DIP (AJVAR) - ALPHAFOODIE
From alphafoodie.com
5/5 (1)Total Time 30 minsCategory Appetizer, Condiment, SideCalories 162 per serving
- Char the pepper over an open flame. I like to do this over my gas-burner 'hob', turning it occasionally with tongs - this can also be done over an outdoors grill (barbecue method in recipe notes/FAQs). Alternatively, you can purchase a heat-proof wire cooking rack to place over the flame- that way you can just turn the veggies over as each side gets blistered and charred.As soon as it's charred, place it in an airtight jar.
- Keep the pepper and the eggplant in the airtight jar/s and allow them to steam for 10 minutes. This will make them really easy to peel and will give them the distinct smoky flavor.
- Break the red pepper apart and remove the stem and seeds then blend it in a food processor until it's a thick puree.
- Make ahead: the pepper and eggplant can be cooked in advance and stored, peeled, in the fridge for 1-2 days before continuing with the recipe.Store: allow the eggplant red pepper dip to cool completely and then store in the refrigerator in an airtight container for between 3-4 days.I haven't tried freezing this dip as I would imagine that the textures would be altered. However, if you try then please let me know the results.
SUPER EASY CHINESE EGGPLANT DIP - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
5/5 (15)Total Time 45 minsCategory AppetizerCalories 121 per serving
- Cut the Chinese eggplant into slices (about ½-inch thick). Cut the bell pepper and red onion into 1-inch cubes. Spread the eggplant, bell pepper, red onion, and garlic cloves on a large baking tray. Drizzle with the canola oil and sprinkle with salt and pepper. Toss to coat thoroughly.
- Roast the veggies in the oven for 40 to 45 minutes, or until golden brown and softened. Shake the baking tray half way through. Let cool at room temperature.
- In a large food processor (with the standard “S” shaped blade) add in the roasted veggies, sambal oelek, sesame oil, soy sauce, rice vinegar, and fresh cilantro. Pulse about 5 to 6 times until fully processed but still a bit chunky. Top with chopped scallions for garnish if desired.
- Serve the dip with your favorite fresh cut veggies (carrots, radishes, celery, cucumbers, etc.) and/or your favorite crackers or bread.
RED PEPPER AND AUBERGINE DIP RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
4.3/5 (3)Total Time 1 hrCategory Skewer RecipesCalories 287 per serving
- Light the barbecue. Lightly brush the aubergines and peppers with oil. Place over a direct medium heat, close the lid and barbecue for 20-25 minutes, turning once, until blackened and tender (or cook under a hot grill). Remove and set the aubergines aside to cool slightly. Put the peppers in a plastic food bag, seal and cool for 15 minutes.
- When the aubergines are cool enough to handle, halve lengthways and scoop the flesh into a food processor. Discard the skins. Halve, deseed, de-stalk and peel the peppers, then add to the food processor with the garlic, cumin, paprika, lemon juice and seasoning. Whizz to a purée. Add the yogurt and coriander and whizz briefly. Check the seasoning.
- Sear the pittas on the barbecue for 1-2 minutes. Cut each pitta into strips and serve warm with the dip.
GRILLED EGGPLANT AND ROASTED RED PEPPER DIP (PALEO, KETO ...
From cookeatpaleo.com
5/5 (1)Total Time 55 minsCategory AppetizerCalories 91 per serving
- Slice top off of garlic, drizzle with olive oil, and sprinkle with sea salt. Wrap in foil and place on grill over indirect heat. Roast until garlic is soft and caramelized, 30 - 45 minutes.
- Place eggplant on grill and roast with lid closed, turning occasionally, until eggplant is soft, 30 - 45 minutes.
THE BEST MEDITERRANEAN DIP RECIPE- ROASTED PEPPER AND ...
From forkfulofplants.com
Cuisine MediterraneanCategory Side Dish, SnackServings 8Total Time 50 mins
- Cut the aubergine lengthways, brush with olive oil, and place cut face down on an oven tray. Brush the red bell peppers with the remaining oil and place on the tray next to the aubergine. Roast for 30 minutes until the skins are charred, turning the peppers halfway through.
- Remove from oven when charred. Place the aubergine to one side, and put the peppers in a bowl. Cover the bowl for 5 minutes to slightly steam the peppers. This will help with removing the skins.
- When cool enough to touch, remove the peppers from the bowl and peel them. Remove the skin, stalks and seeds- this should be very easy to do after steaming them.
ROMANIAN ROASTED EGGPLANT DIP | MY WEEKEND KITCHEN
From myweekendkitchen.in
5/5 (7)Total Time 20 minsCategory Accompaniment, DipsCalories 62 per serving
ROASTED EGGPLANT RED PEPPER DIP - IT'S A VEG WORLD AFTER ALL®
From itsavegworldafterall.com
Cuisine ItalianTotal Time 50 minsCategory Appetizer, SnackCalories 86 per serving
- Preheat the oven to 450 degrees F. Line a baking sheet with foil. Brush each side of the eggplant and peppers with olive oil, and place them cut side down on the baking sheet. Roast for 30 to 40 minutes, until the skins are blistered. Remove from oven.
- Flip the eggplant over and scoop the flesh (seeds included) into a food processor or blender and discard the skin. Run the red peppers under cold water and use your fingers to remove the skin, then add them to the food processor. Add the red wine vinegar, minced garlic, and salt. Pulse to combine the ingredients, then start adding the olive oil ~1 tbsp at a time. Pulse and continue to add the olive oil in batches until the dip is smooth and at your desired consistency, stopping to scrape down the sides as needed. You may find that you need less olive oil than listed, depending on your taste preferences. Taste and adjust seasonings as needed.
- Transfer the dip to a serving bowl, and serve with seed crackers, toasted baguette slices, or warm pita, along with parmesan, mozzarella, or ricotta cheese if desired. Enjoy!
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Cholesterol 0 mgTotal Calories 63Saturated Fat 0 gTotal Fat 4 g
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