Eggplant Hummus Dip Food

WHITE BEAN AND ROASTED EGGPLANT HUMMUS

Steps:

• Preheat the oven to 450 degrees F and place an oven rack in the middle.
• Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.
• In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.
• Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.

ROASTED EGGPLANT AND GARLIC HUMMUS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Place the eggplant slices on the prepared baking sheet, and brush them generously with olive oil. Place garlic slices on top of the eggplant.
• Bake the eggplant in the preheated oven until soft and golden brown, 15 to 20 minutes.
• Place the roasted eggplant slices and garlic into the work bowl of a food processor with the garbanzo beans and salt, and process until smooth.

CREAMY EGGPLANT & CARAMELIZED ONION DIP (KASHKE BADEMJAN)

Steps:

• Sprinkle your eggplant with salt on both sides and place in a colander in the sink to drain excess water. After 10 minutes, lightly rinse with water and then press dry between two towels.
• Preheat oven to high broil (or medium if you have the option) and position a rack at the top of the oven.
• Arrange eggplant rounds on a baking sheet drizzle with olive oil and a pinch of sea salt. Roast for 5-7 minutes, turning once or twice until eggplant is softened and golden brown. Remove from pan and let cool to the touch.
• While eggplant is roasting, heat a large skillet over medium heat and add 2-3 Tbsp olive oil. Add onion and stir often until caramelized - turn heat to low if browning too quickly. Add minced garlic in the last few minutes so it doesn't burn. Set aside.
• Peel away the skin of the eggplant (if a little is left that's OK) and add flesh to a mixing bowl. It should be soft and tender. Add onion-garlic mixture and mash with a fork. Season with salt and pepper to taste.
• OPTIONAL: Add 1/4 cup Greek yogurt and stir once more - this makes the dip ultra creamy, but is not necessary if vegan or dairy intolerant.
• Serve immediately with pita, toasted baguette, or assorted veggies. Best when eaten fresh, but it will keep in the fridge covered for a couple of days.

EGGPLANT DIP

Steps:

• Grill 2 eggplants over medium-high heat, turning, until soft, 30 minutes. Cool, then scoop out and puree the flesh in a food processor with 1/2 teaspoon chopped garlic, 5 tablespoons olive oil, 1 1/2 tablespoons lemon juice, and salt. Top with olive oil and parsley and serve with flatbread and vegetables.
• Per serving (does not include flatbread and vegetables for serving): Calories 247; Total Fat 21 grams; Saturated Fat 3 grams; Protein 3 grams; Total Carbohydrate 16 grams; Sugar: 7 grams; Fiber 9 grams; Cholesterol 0 milligrams; Sodium 152 milligrams

ROASTED EGGPLANT HUMMUS

Steps:

• 1. Preheat oven to 450 degrees F
• 2. Cut the eggplant into about 2 inch pieces. Cut the top portion of the garlic clove so that the garlic is exposed but be careful not to cut the garlic loose just yet. Put the garlic bulb on the cookie sheet and then spread the eggplant on the sheet making sure they are all separated, and then lightly drizzle the olive oil over eggplant and garlic. Sprinkle with salt and pepper. Then toss to make sure the eggplant and garlic bulb is coated with the salt and pepper.
• 3. Place in a 450 degree F oven and roast for 25 minutes and when done let cool, approximately 15 minutes.
• 4. In the meantime place the rinsed garbanzo beans, parsley, lemon juice, salt and pepper (to taste) in food processor and quickly pulse just to incorporate the ingredients. Taste and adjust seasoning.
• 5. Next add the roasted eggplant and squeeze the roasted garlic out of the bulb (yum, yum) and turn the food processor on and stream in the olive oil until the ingredients resembles a spread.
• 6. Place in a serving bowl and serve with pita chips or crackers.

EGGPLANT-HUMMUS DIP

Steps:

• Preheat oven to 375 degrees F. Stab eggplant several times with a fork. Cook on a baking sheet for 45 minutes; cool completely, then remove peel.
• Combine eggplant, chickpeas, garlic, cumin, coriander, cayenne, black pepper, parsley and salt in food processor. Process until the consistency is smooth.
• Serve cold with toasted flat bread triangles or sliced pita bread.

EGGPLANT HUMMUS

Steps:

• Pre-heat the oven to 400°F.
• Prick the eggplant with a fork and place on a greased cookie sheet. Bake for about 40 minutes or until it collapses on itself. Slice it open to cool.
• If desired, remove the skin of the eggplant with your hands before adding the flesh to the blender. I like the skin so just drop the whole eggplant in the blender.
• Add remaining ingredients and blend until smooth. If the hummus is too thick, add more water a tablespoon at a time until it reaches the desired consistency.
• If you'd like, garnish with paprika, pine nuts, olive oil, and chopped basil or other herbs.

ROASTED EGGPLANT HUMMUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and spray with cooking spray.
• Place eggplant in a large bowl and toss in olive oil, garlic, salt, black pepper, basil, and thyme. Spread on the prepared baking sheet.
• Bake in the preheated oven for 10 minutes; flip the eggplant cubes over and roast until eggplant is tender, 10 to 15 minutes more. Watch for over-browning.
• Place roasted eggplant in a food processor. Add garbanzo beans and lemon juice; process until smooth.

BABA GANOUSH

Steps:

• Preheat charcoal grill to medium-hot and preheat your oven to 375F.
• Poke the eggplant all over with a fork and place on the grill rack a few inches from the fire.
• As the eggplant's skin blackens and blisters, use tongs to turn frequently so the entire surface blisters.
• When all the skin is blistered, remove from the heat (about 10-15 minutes).
• Move the eggplant to a rimmed baking sheet and roast in the oven for 15 - 20 minutes, until completely soft.
• Once you take the eggplant from the oven, let it cool slightly then peel the skin and throw the skin away.
• Mash the eggplant in a bowl until you get a paste.
• Mix in the tahini, lemon juice, garlic, and cumin.
• Season with salt, and add additional lemon juice or tahini to taste.
• Transfer your baba ganoush to your serving dish, and use the back of a spoon to press the center down into a shallow well.
• Fill the well with olive oil. sprinkle with chopped parsley, and arrange the olives around the sides.
• Serve with dipping items of your choice. We love pita bread, sliced cucumber and tomatoes, and carrot sticks.

EGGPLANT HUMMUS

Steps:

• Preheat oven to 350°F. Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep. Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt. Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours. Cool slightly, then scoop flesh into processor (discard skins). Add garbanzo beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini, and garlic; puree until mixture is almost smooth. Transfer to bowl; stir in parsley. Season hummus to taste with salt and pepper.

MEDITERRANEAN EGGPLANT DIP

Steps:

• Sprinkle eggplant slices generously with Kosher salt. Let stand for 30 minutes and then blot with paper towel to remove moisture on surface.
• Heat a large nonstick skillet over medium-high heat and pour in about 2-3 tablespoons of oil. Working in batches as necessary, cook eggplant slices in a single layer until almost black on each side, about 3-5 minutes per side. Add more oil as needed. Remove cooked eggplant to a plate.
• Once eggplant is all cooked, lower heat to medium and add 2 tablespoons olive oil. Add red pepper, onion, coriander, and paprika to skillet. Cook, stirring occasionally, until vegetables are soft, about 8-10 minutes. Add eggplant and vinegar to skillet, breaking eggplant and mashing it coarsely with a wooden spoon until well combined. Cook until vinegar has evaporated, about 8-10 minutes.
• Remove from heat and stir in parsley and lemon juice. Serve warm or at room temperature over hummus with pita*. Can be made ahead of time, refrigerated, and reheated as needed.