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 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, cayenne and 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 lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.
GRILLED BABA GANOUSH
Baba ganoush is a classic Levantine eggplant and tahini dip that is beloved throughout the Middle East. The main variations are whether yogurt is included (it's generally added to smooth out the flavor of the garlic) and how the eggplant is cooked. Our version calls for grilling the eggplant and skipping the yogurt to allow the charred smoky flavor to really shine.
Provided by Food Network Kitchen
Time 40m
Yield 4 to 6 servings (about 6 cups)
Number Of Ingredients 8
Steps:
- Preheat a grill to medium high and brush the grates with olive oil.
- Pierce each eggplant all over 5 to 6 times to prevent splitting and help the interior cook all the way through. Place on the grill and cook, turning them every 5 minutes to make sure they're charred equally on all sides, until the flesh is very soft when pierced with the tip of a paring knife, 25 to 35 minutes (see Cook's Note). Transfer to a cutting board and let cool for 5 minutes.
- Peel each eggplant under cold running water, then return it to the cutting board. Finely chop the flesh and transfer it to a large bowl. Add the tahini, lemon juice, garlic and 1 teaspoon salt and mix well. Taste and add more salt, if needed.
- Transfer the baba ganoush to a serving bowl and make divots in it using a spoon. Drizzle with the 2 tablespoons olive oil and sprinkle some sumac on top if using. Serve with pita. The baba ganoush will keep in an airtight container in the refrigerator for up to 4 days.
MUTABAL (EGGPLANT-TAHINI DIP)
Not to be mistaken for baba ghanouj, mutabal is a dip that leans on spices rather than citrus for its flavor. Serve with pita and raw vegetables for dipping.
Provided by Reem Assil
Yield Makes 2 cups
Number Of Ingredients 12
Steps:
- Cook the eggplants directly on the burner of a gas stove or in the oven. On a gas stove, sear the eggplants directly over a medium-high flame. Rotate every 5 minutes, until the globes are completely blackened, about 15 minutes total. Alternately, preheat the oven to 450°F. Place the eggplants on a sheet tray, poke them all over with the tines of a fork, rub them with the oil, and place the tray in the oven and cook for 25 to 30 minutes, until the eggplants collapse in on themselves and the skins are blackened.
- Place the cooked eggplants in a bowl and seal the bowl with plastic wrap to let the eggplants steam in their own juices.
- In a medium bowl, combine the tahini, lemon juice and zest, garlic, cumin, salt, and pepper.
- When the eggplants have cooled enough to touch, split them lengthwise. Using a spoon, scrape out the pulp, discarding the skins and stems. For a milder flavor, scrape the seeds off the strands of pulp.
- Use a fork to mash the pulp into the tahini-garlic mix, creating a chunky dip. Adjust the salt to taste.
- When ready to serve, scoop the eggplant mixture onto a serving plate. Use a spoon to create a well in the center and drizzle in the oil, then garnish with the molasses, pomegranate seeds, and parsley.
BLACK-TAHINI AND EGGPLANT DIP
Update baba ghanoush for Halloween by making the smoky eggplant dip as dark as night-with black tahini. Serve with homemade grissini "snakes."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Yield Makes 1 1/2 cups
Number Of Ingredients 10
Steps:
- Preheat broiler. Place eggplant on a foil-lined rimmed baking sheet and broil, turning occasionally, until soft and blistered all over, 15 minutes. Let cool 20 minutes, then cut open lengthwise and scoop out flesh into a fine-mesh sieve set over a bowl; press with a spatula to remove excess liquid.
- Add eggplant to the bowl of a food processor with garlic, tahini, lemon juice, and 1 1/4 teaspoons salt. Process until smooth, 30 seconds. Drizzle in oil; pulse until combined.
- Transfer mixture to a serving dish. Stir 2 teaspoons water into yogurt; drizzle over dip. Sprinkle with cayenne and red-pepper flakes. Serve with grissini or chips.
EGGPLANT AND TAHINI SPREAD
Steps:
- Prepare grill for cooking.
- Grill eggplants on a rack set 4 inches over glowing coals, turning every 10 minutes, until charred all over and very soft, 20 to 35 minutes. (Or broil in a shallow baking pan about 6 inches from heat, turning occasionally.) Cool eggplants.
- Discard charred skins and tough stem ends and purée eggplants in a blender with tahini, garlic paste, lemon juice, cumin, and salt until combined well. Season with more salt if necessary.
- Transfer to a plate or bowl, then drizzle with oil and sprinkle with parsley.
More about "eggplant and tahini spread food"
CHARRED EGGPLANT DIP WITH TAHINI RECIPE
Web Sep 11, 2017 Recipe by MyRecipes Credit: Sara Tane active: 15 mins total: 40 mins Yield: Serves 8 Ingredients …
From myrecipes.com
5/5 (2)Total Time 40 minsServings 8
From myrecipes.com
5/5 (2)Total Time 40 minsServings 8
- Using a fork, prick holes all over the surface of the eggplant. Place on a rimmed baking sheet; rub 2 tablespoons olive oil on eggplant. Bake eggplant at 475° for 20-25 minutes, or until it’s slightly deflated and the skin is charred. Let cool.
- Once cool enough to handle, peel back skin and place flesh in a medium mixing bowl. Mash with the back of a fork until creamy. Stir in tahini, greek yogurt, lemon juice, remaining 2 tablespoons of olive oil, lemon zest, cumin, paprika, salt, pepper, and cayenne. Garnish with parsley, walnuts, and a drizzle of olive oil, if desired. Serve with crudite and warm pita.
CHARRED EGGPLANT AND TAHINI SPREAD RECIPE
Web Feb 18, 2014 1 tablespoon fresh lemon juice 1 tablespoon tahini (sesame seed paste) ¾ teaspoon ground cumin …
From bonappetit.com
3.8/5 (59)Estimated Reading Time 50 secsServings 1.5
From bonappetit.com
3.8/5 (59)Estimated Reading Time 50 secsServings 1.5
- Preheat oven to 475°. Place eggplant on a baking sheet and toss with ¼ cup oil; season with salt and pepper. Roast until lightly charred and very tender, 20–25 minutes; let cool slightly. Chop eggplant (skin and all) until almost a paste.
- Mix eggplant in a medium bowl with garlic, lemon zest, lemon juice, tahini, and cumin; season with salt and pepper. Drizzle with oil and top with sesame seeds.
EGGPLANT TAHINI DIP - LYDIA'S FLEXITARIAN …
Web Dec 24, 2018 Roast the eggplant in a hot oven (350F/180C), turning occasionally until the fruit feels soft …
From lydiasflexitariankitchen.com
Estimated Reading Time 3 mins
From lydiasflexitariankitchen.com
Estimated Reading Time 3 mins
- Roast the eggplant in a hot oven (350F/180C), turning occasionally until the fruit feels soft and the skin is charred in a few places. Allow to cool. Remove the stem and cut the eggplant in half. Remove the flesh from the skin.
- Heat a tablespoon of good quality olive oil and red pepper flakes in a skillet over medium high. Saute the onions for a couple minutes until translucent and soft.
- Transfer the eggplant and onions to a food processor. Add the tahini, salt and pepper and the lemon juice. Blend until smooth.
- Taste and adjust the flavors and by adding more lemon juice, olive oil, salt and pepper as desired.
BABA GANOUSH (EGGPLANT DIP) RECIPE
Web Feb 3, 2005 Preheat oven to 400°F. Poke the eggplants in several places with the tines of a fork. Cut the …
From simplyrecipes.com
Ratings 20Calories 124 per servingCategory Appetizer, Dip, Eggplant
From simplyrecipes.com
Ratings 20Calories 124 per servingCategory Appetizer, Dip, Eggplant
ROASTED EGGPLANT WITH TAHINI - CAROLINE'S …
Web Aug 9, 2017 1 eggplant aubergine, medium 2 tablespoon olive oil recommend virgin olive oil 3 tablespoon tahini 1 clove garlic 1 tablespoon lemon juice 2 tablespoon water …
From carolinescooking.com
From carolinescooking.com
HOW TO MAKE AUTHENTIC BABA GANOUSH | THE …
Web Oct 29, 2021 Use a fork to break it down into smaller pieces. Add the tahini paste, garlic, lemon juice, Greek yogurt (if using) salt, pepper, sumac, Aleppo pepper or …
From themediterraneandish.com
From themediterraneandish.com
SMOKY EGGPLANT DIP RECIPE | BON APPéTIT
Web Apr 16, 2019 Transfer eggplant flesh to a food processor; add tahini, lemon juice, and 3 Tbsp. oil and process until creamy; season dip with salt. Step 4 Transfer dip to a …
From bonappetit.com
From bonappetit.com
TRADER JOE’S EGGPLANT GARLIC SPREAD WITH SWEET RED PEPPERS
Web Product Description. Trader Joe’s Eggplant Garlic Spread with Sweet Red Peppers is based on a traditional Bulgarian recipe of fresh harvested eggplant, garlic, and sweet …
From amazon.com
Reviews 133
From amazon.com
Reviews 133
EGGPLANT DIP WITH MISO TAHINI SAUCE - VEGGIEKINS BLOG
Web Feb 5, 2021 Preheat your oven to 400F degrees. Halve your eggplants lengthwise, score and brush with a touch of neutral oil. Sprinkle with salt and pepper and place face up on …
From veggiekinsblog.com
From veggiekinsblog.com
EGGPLANT MISO TAHINI TOAST RECIPE ON FOOD52
Web Sep 23, 2015 Ingredients 1 medium-sized eggplant, cut into 1/2 to 1 inch-thick slabs lengthwise (mine resulted in 4 slabs) olive oil 1 tablespoon tahini 1/2 tablespoon miso 2 …
From food52.com
From food52.com
ROASTED EGGPLANT WITH ZA’ATAR AND TAHINI SAUCE - THE LEMON BOWL®
Web Instructions. Pre-heat oven to 425 degrees. Line a baking sheet with foil and spray with non-stick cooking spray. Scatter eggplant cubes a single layer on baking sheet then drizzle …
From thelemonbowl.com
From thelemonbowl.com
WHOLE ROASTED EGGPLANT WITH GARLIC TAHINI - CRAVING CALIFORNIA
Web Aug 7, 2019 Step 3. Assemble and Serve. Cut the warm, roasted eggplant in half with a knife and spread the two sides open over a large plate or platter. Season the flesh of the …
From cravingcalifornia.com
From cravingcalifornia.com
EASY TAHINI RECIPE – BETTER THAN STORE-BOUGHT - INSPIRED TASTE
Web Nov 21, 2022 Make Tahini. Add sesame seeds to the bowl of a food processor then process until a crumbly paste, about 1 minute. Add 3 tablespoons of the oil then process …
From inspiredtaste.net
From inspiredtaste.net
CHARRED EGGPLANT AND TAHINI SPREAD (GF) - THE TOMATO
Web Preheat oven to 475°F. Place eggplant on a baking sheet or roast in the barbecue until charred and very tender, about 20- 25 minutes in the oven.
From thetomato.ca
From thetomato.ca
RECIPES FOR RAMADAN: SIVINE TABBOUCH’S SAMKEH HARRA (LEBANESE …
Web 5 hours ago The tahini sauce can be prepared a few hours in advance. Use the best quality and most authentic Lebanese tahini you can find – Lebanese grocers are great …
From theguardian.com
From theguardian.com
GRILLED ZUCCHINI, EGGPLANT, AND TAHINI DIP - HONEST COOKING
Web Aug 5, 2015 Heat a grill to medium-high heat. Spray or brush the vegetables with olive oil and season with salt and pepper. Spread vegetables evenly on the grill and cook 7-10 …
From honestcooking.com
From honestcooking.com
HOW TO MAKE BURNT EGGPLANT & TOMATO TAHINI - FOOD52
Web Oct 6, 2021 Cook time 1 hour 10 minutes Serves 4 Jump to Recipe Author Notes This dish was born out of some leftover tomato pasta sauce, as well as a few eggplants that really …
From food52.com
From food52.com
EGGPLANT AND TAHINI DIP - 9KITCHEN - NINE
Web Method. Preheat oven to hot (220°C conventional/200° fan-forced) Score the eggplant and roast for 45 minutes or until the skins are black and blistered and the eggplant is soft. …
From kitchen.nine.com.au
From kitchen.nine.com.au
JEANINE DONOFRIO'S EGGPLANT SHEET PAN SHAWARMA - SEED + MILL
Web STEPS. Preheat the oven to 450°F and line two large baking sheets with parchment paper.; Make the shaw arma spice: In a small bowl, whisk together the cumin, smoked paprika, …
From seedandmill.com
From seedandmill.com
MUTABAL | MIDDLE EASTERN EGGPLANT DIP - GOURMANDELLE
Web Dec 3, 2022 Ingredients. 3 medium-sized eggplants 5-6 Tbsps tahini, sesame paste 3 Tbsps lemon juice 3 cloves garlic, peeled and smashed 1 Tbsp olive oil + another one for …
From gourmandelle.com
From gourmandelle.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love