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.
EGGPLANT CAVIAR
An old Russian favorite, this dish goes perfectly atop pita bread or served as a dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 1/2 cups
Number Of Ingredients 8
Steps:
- Roast eggplants: Using a wooden skewer, pierce eggplants all over. Turn two gas burners or a gas grill to high flame; place one eggplant on each. Cook, turning with tongs as each side blackens and softens, until skins are completely black and flesh is falling-apart tender, about 10 minutes. Remove from flame; transfer to a nonreactive baking dish. Place one end of dish on a slant so that the juices can run from the eggplants. When cool enough to handle, peel away all blackened skin.
- Place eggplant flesh in the bowl of a food processor; pulse until pureed. Transfer to a large bowl; stir in the onion, tomatoes, parsley, olive oil, lemon juice, salt, and pepper. Serve warm or at room temperature with pita or rye bread.
GRILLED EGGPLANT, PEPPERS AND ONIONS
The happy mix of eggplant, peppers and onions is found throughout the Mediterranean. Cooking the vegetables over hot coals adds a welcome smokiness, but even a stovetop grill gives a hint of smoky flavor, so don't fret if you can't grill outside. This salad is meant to be served at room temperature. Feel free to make it up to 2 hours ahead.
Provided by David Tanis
Categories dinner, lunch, vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Prepare a bed of hot coals in a charcoal grill, or heat a stovetop grill to medium-high. Arrange eggplants, onions and peppers on a baking sheet. Paint vegetables lightly on both sides with olive oil.
- Working in batches, grill all vegetables on both sides until softened and lightly charred, about 5 to 6 minutes per side. When all vegetables are cooked, chop them into rough chunks and place in a mixing bowl. Drizzle with 3 tablespoons olive oil and the vinegar. Season well with salt and pepper and toss to coat. Add capers and toss again.
- Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 547 milligrams, Sugar 8 grams
EGGPLANT CAVIAR
Provided by Michael Symon : Food Network
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Brush eggplant with olive oil and roast eggplants at 350 degrees for 30 minutes or until soft.
- Saute the garlic and shallots in 2 ounces olive oil over low heat until they are translucent and aromatic.
- After the eggplant has cooled, remove the pulp from the skins, and place in a food processor and process until smooth.
- Place mixture in a bowl and add remaining ingredients along with garlic and shallots. Season, to taste, with salt and pepper, and serve with pita wedges
SPICED EGGPLANT CAVIAR WITH CRUDITANDEACUTE;S
Eggplant becomes silky soft in minutes with Samsung's Over-the-Range Microwave sensor cook feature which sets both power and duration automatically. Heating spices and garlic in extra virgin olive oil infuses it with flavor. Topped with crunchy sweet pomegranate seeds, this vegetarian dip is perfect for parties. As you're preparing this easy appetizer, flip on the bright and efficient LED cooktop light of Samsung's microwave to illuminate your cooktop while you make the rest of the meal.
Provided by Food Network
Categories appetizer
Yield Makes about 1 1/2 cups
Number Of Ingredients 11
Steps:
- 1. Pierce the eggplant all over with a fork. Place on a paper towel-lined plate and microwave on High for 10 minutes, turning once.
- 2. In a large microwave-safe bowl, combine the olive oil, garlic, coriander, and cinnamon. Microwave on High for 1 minute.
- 3. Cut the eggplant in half lengthwise. Scoop out the flesh and transfer to the bowl with the oil; discard the eggplant skin and stem. Add the lemon zest and juice, cilantro, and onion. With a fork, mash the mixture until smooth. Season to taste with salt and pepper. Transfer to a serving bowl, top with the pomegranate seeds and cilantro and serve with crudités.
ESCALIVADA (EGGPLANT SALAD WITH ONIONS AND PEPPERS)
Based on a recipe from Williams-Sonoma's book, Savoring Spain & Portugal. The intro to the recipe states, "Although escalivar means 'to grill,' many restaurant cooks in Spain roast their vegetables, as it is easier and requires less maintenance. I have joined them." I haven't tried this yet.
Provided by mersaydees
Categories Low Protein
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 F (200 C). Place onions in small baking pan and rub with olive oil. Roast in oven for about 1 hour, until tender when pierced with a fork. Allow to cool enough to handle, then peel and slice ½ -inch (12 mm) thick.
- Meanwhile, using a fork, prick the eggplants in several places and place them in a separate baking pan. Add the tomatoes to the pan and place in the oven along with the onions. Roast the tomatoes until the skins blacken, about 15 minutes, let stand until cool enough to handle, then peel and cut into cubes. Continue roasting eggplants until soft but not mushy, about 45 minutes. Let cool, then peel and tear into large strips. Set aside to drain in a colander.
- Set oven to broil (grill). Stem, seed and remove ribs (pith) from bell peppers. Place, cut sides down, on a baking sheet. Broil (grill) until the skins blacken and blister. Remove from the broiler (grill), cover loosely with aluminum foil, and allow to cool for 10 minutes, and then peel away the skins. Cut into long narrow strips.
- In large bowl, combine onions, eggplants, tomatoes, and peppers. In small bowl, whisk together the 1 cup (8 fl ounce/250 ml) oil, lemon juice, and garlic. Season with salt and pepper. Add to eggplant mixture and toss to coat well. Taste and adjust the seasoning. Garnish with parsley and serve.
ROASTED PEPPERS, ONION, AND EGGPLANT
Categories Onion Vegetable Side Roast Vegetarian Eggplant Bell Pepper Winter Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Place whole peppers in one third of an oiled, large 1-inch-deep baking pan. Brush cut sides of eggplants with 1/2 tablespoon oil and arrange next to peppers in pan. Toss onion with 1 tablespoon oil and spread in remaining third of pan.
- Roast vegetables, turning peppers occasionally, until skins of peppers blister on all sides, about 40 minutes. Transfer peppers to a bowl, cover, and let steam 10 minutes. Continue roasting eggplants and onion until tender and browned, 20 to 30 minutes more, and keep warm, covered.
- Peel peppers and cut into 1/2-inch-thick strips, discarding stems and seeds. Season vegetables with sea salt and pepper. Serve eggplants topped with peppers and onion. Drizzle with remaining oil and season with sea salt.
CURRIED EGGPLANT CAVIAR
Provided by Florence Fabricant
Categories dinner, appetizer
Time 15m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Cook the eggplant in the oven or over a flame as described above. Set aside to cool.
- Heat the oil in a skillet and add the mustard seeds, stirring until they make popping noises. Add the onion and sautee until soft, then add the garlic, ginger and chili. Sautee for three to four minutes. Stir in the curry powder and cook for a few minutes longer.
- Scrape the eggplant pulp from the skin and mash it. Add the curry mixture, the tomtoes and lemon juice. Season to taste with salt, stir in the yogurt and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 665 milligrams, Sugar 10 grams, TransFat 0 grams
EGGPLANT CAVIAR
Steps:
- Roast the eggplants; peel away the blackened skin.
- Place the eggplants in a food processor; pulse until pureed. Transfer to a large bowl; stir in the remaining ingredients. Serve warm or at room temperature with pita or rye bread.
EGGPLANT CAVIAR
Categories Condiment/Spread Vegetable Dill
Number Of Ingredients 6
Steps:
- Wash eggplant thoroughly, then pierce skin with a fork in several places. Place on a baking sheet and broil in preheated oven for 8 to 10 minutes, until soft. Turn eggplant over and broil for an additional 8 to 10 minutes. Remove from oven and slice in half.
- Scoop out eggplant pulp with a spoon and place in a medium bowl. Mix in onion, olive oil, dill, salt, and pepper.
- Serve hot or cold.
ROASTED EGGPLANT (AUBERGINE) CAVIAR
Healthy, easy. There are no exact amounts for this spread/salad/side-dish. Experiment with ingredients/amounts.
Provided by Shelley aka Rachelle
Categories Spreads
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Stab eggplant and roast in medium-hot oven along with garlic heads (brush garlic with olive oil) turn occasionally, until eggplant collapses and garlic is soft.
- (You can use parchment paper or silpat pad to line a pan.) Can also be done in a covered grill.
- Chop onion and red pepper.
- After eggplant cools, scoop out flesh, discarding rind, and squeeze roasted garlic cloves into eggplant.
- Either chop or puree eggplant/garlic in a processor or coarsely hand chop the mixture.
- Add the chopped onion and red peppers but don't process further-the caviar should have crunch from these raw ingredients.
- Add olive oil, Kosher salt, black pepper (and optional herbs &/or spices) and mix well.
- Serve with regular or toasted pita, crackers or crudites.
Nutrition Facts : Calories 125.7, Fat 5, SaturatedFat 0.7, Sodium 8.5, Carbohydrate 19.7, Fiber 7.3, Sugar 5.9, Protein 3.5
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- Preheat the oven to 350°. Brush the cut sides of the eggplant with 1 teaspoon of the olive oil. Set the eggplant, cut sides down, on a baking sheet and roast for about 1 hour, or until tender and collapsed. Let cool.
- Arrange the bread slices on another baking sheet and spray lightly with cooking spray. Bake for about 8 minutes, or until golden and crisp.
- Heat 1 teaspoon of the olive oil in a nonstick skillet. Add the red pepper, onion and garlic and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned, about 6 minutes. Transfer to a bowl and let cool.
- Using a spoon, scrape the eggplant flesh from the skin; discard the skin. Finely chop the flesh and add the eggplant to the sautéed vegetables. Stir in the tomato, lemon juice and the remaining 1 teaspoon oil. Season with salt and pepper and refrigerate until slightly chilled. Stir the chives and basil into the eggplant caviar and serve with the croutons.
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