Eggplant Or Aubergine Dip Food

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EGGPLANT (AUBERGINE) DIP



Eggplant (Aubergine) Dip image

This is a spicy dip that could be served with Flat Bread, Nan bread or Turkish Bread. The recipe was found in a book called 'Creative food - Finger Food' by The Australian Woman's Weekly.

Provided by Chef floWer

Categories     Spreads

Time 50m

Yield 1 1/2 cups

Number Of Ingredients 8

1 (300 g) eggplants, medium size
1 cup breadcrumbs
2 garlic cloves, crushed
1/2 cup fresh parsley, chopped
2 teaspoons ground cumin
1/2 teaspoon hot paprika
2 tablespoons lemon juice
1/4 cup yoghurt (natural yoghurt)

Steps:

  • Place eggplant on oven tray. Bake, uncovered, in moderate oven 180°C about 40 minutes or until soft.
  • Remove eggplant and place eggplant in paper bag for 10 minutes.
  • Remove and discard eggplant skin, chop flesh.
  • Blend or process eggplant with remaining ingredients until smooth. You may need to add more yoghurt depending how smooth or thick you prefer your dip. Cover, refrigerate until cold.

EGGPLANT (OR AUBERGINE) DIP



Eggplant (Or Aubergine) Dip image

NOT your classic baba ghanoosh but nonetheless a very tasty eggplant dip which I've adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. This dip tastes best if refrigerated overnight. The overnight refrigeration time has not been included in the cooking or preparation times. Because vegetable sizes will inevitably be variable, add the olive oil sparingly until you can see how much you need to achieve the right consistency.

Provided by bluemoon downunder

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 large eggplant (500g)
1 large yellow onions (for Americans) or 1 large brown onion, quartered (for Australians)
1/4 teaspoon olive oil, for brushing the eggplant and onions
3 -5 garlic cloves, to taste
3/4 cup packaged breadcrumbs
1 teaspoon cumin
2 tablespoons Greek yogurt or 2 tablespoons your favourite plain yogurt
1/2 cup fresh flat-leaf parsley, finely chopped
1 tablespoon cider vinegar
1 1/2 tablespoons lemon juice
1/4-1/2 cup olive oil
fresh ground black pepper, to taste
1/4 cup chopped walnuts

Steps:

  • Preheat the oven to hot (220°C; 425°-450°F; 7-8 Gas Mark); pierce the eggplant all over with a fork or skewer; place the whole eggplant and the quartered onion on an oiled oven tray, brush lightly with olive oil and bake for 25-30 minutes.
  • Turn the eggplant and onion pieces.
  • After the eggplant and onion have been baked for another 10-15 minutes (a total of 35-45 minutes), add the garlic cloves to the baking tray and bake the vegetables for approximately 15 more minutes. The eggplant and onion should have been now baked for about an hour and the eggplant, the onion and the garlic should all have softened.
  • Set aside the eggplant, onion and garlic for about 15 minutes or until they have cooled; peel the eggplant; discard the skin; and chop the flesh coarsely.
  • Blend or process the eggplant flesh, the onion pieces and the cloves of garlic with the remaining ingredients (except for the chopped walnuts) until the mixture is smooth; cover and refrigerate for a minimum of 3 hours or preferably overnight.
  • Combine the chopped walnuts with the dip and serve it with pita bread or crusty rolls as part of an antipasto mezze platter.

Nutrition Facts : Calories 205.7, Fat 13.4, SaturatedFat 1.8, Sodium 105.5, Carbohydrate 19.4, Fiber 4.6, Sugar 4.3, Protein 4

SMOKY EGGPLANT DIP



Smoky Eggplant Dip image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

2 large globe eggplants
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
1 teaspoon chopped fresh oregano
2 tablespoons lemon juice
6 dried pequin chiles, crushed
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
Flatbread or crackers, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Pierce each eggplant with the tip of a knife in about 10 spots. Place on a rimmed baking sheet and roast until very soft and cracking in a few spots, about 50 minutes. Let cool slightly.
  • Cut each eggplant open lengthwise and scrape out the flesh with a large spoon; discard the skin. Place the flesh in the bowl of a food processor and pulse to coarsely chop. Add the parsley, mint, oregano, lemon juice, chiles, salt and olive oil. Puree for 20 seconds to combine. Allow to cool slightly before serving with crackers.

ARMENIAN EGGPLANT (AUBERGINE) DIP



Armenian Eggplant (Aubergine) Dip image

Make and share this Armenian Eggplant (Aubergine) Dip recipe from Food.com.

Provided by katie in the UP

Categories     Vegetable

Time 20m

Yield 1 batch

Number Of Ingredients 10

1 medium eggplant
1/4 cup chopped red onion
1/2 cup milk
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon butter
1 tablespoon flour
salt and pepper
freshly grated nutmeg
parmesan cheese

Steps:

  • Preheat oven to 400°F.
  • Prick eggplant with a fork in 10-12 places and rub with olive oil.
  • Bake uncovered for about an hour, or until the pulp feels quite soft.
  • Scoop out the pulp and place in a small saucepan. Add lemon juice and.
  • cook over medium heat until the water has evaporated - about 5.
  • minutes.
  • Saute the onion in butter. Blend enough of the flour in to make a.
  • thick roux, then add milk slowly to form a thick sauce. Beat lightly.
  • into the eggplant. Season with salt, pepper and nutmeg. Add the.
  • Parmesan cheese and a few drops of warm milk if dip is too thick.
  • Store overnight in the refrigerator but bring to room temperature.
  • before serving with crackers, bagel chips, or strips of crisped pita.

Nutrition Facts : Calories 483.6, Fat 30.6, SaturatedFat 12.2, Cholesterol 47.6, Sodium 154.5, Carbohydrate 49.6, Fiber 19.5, Sugar 15.3, Protein 10.9

SMOKY EGGPLANT DIP WITH YOGURT AND MINT



Smoky Eggplant Dip with Yogurt and Mint image

Provided by Ina Garten

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 9

2 1/2 pounds eggplant (2 medium)
1/4 cup plain whole milk Greek yogurt
2 tablespoons freshly squeezed lemon juice
2 tablespoons julienned fresh mint leaves, plus extra for serving
1 tablespoon minced garlic (3 cloves)
Good olive oil
1/2 teaspoon Sriracha
Kosher salt and freshly ground black pepper
Grilled or toasted pita triangles, for serving

Steps:

  • Make a fire on one side of a charcoal grill. When the fire is hot, prick the eggplants all over with a fork, and place them on the hot side of the grill for 10 minutes, turning occasionally, to char the skin all over. Move the eggplants to the cool side of the grill, put on the lid, making sure the vents are open, and roast the eggplants for 40 to 45 minutes, until they collapse when you press on them, turning once halfway through. Transfer the eggplants to a platter and cut in half lengthwise, allowing any liquid to run out.
  • With a slotted spoon, scoop the insides of the eggplants into the bowl of a food processor fitted with the steel blade, discarding the skin and any excess liquid. Add the yogurt, lemon juice, mint, garlic, 1 tablespoon olive oil, the Sriracha, 2 teaspoons salt, and 1 teaspoon pepper. Pulse just five or six times to combine but not puree the ingredients. Taste for seasonings; it should be highly seasoned!
  • Transfer to a shallow serving bowl, drizzle with olive oil, sprinkle with extra mint and salt, and serve warm or at room temperature with pita triangles.

SMOKY EGGPLANT DIP (EGGPLANT MOUTABAL)



Smoky Eggplant Dip (Eggplant Moutabal) image

If you don't have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.

Provided by Kamal Mouzawak

Categories     Bon Appétit     Dip     Appetizer     Eggplant     Grill     Pomegranate     Sesame     Vegetarian     Vegan     Quick & Easy     Healthy     Soy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free     Dairy Free

Yield 4 servings

Number Of Ingredients 6

2 medium globe eggplants (about 1 3/4 lb. total)
1/3 cup tahini
1/4 cup fresh lemon juice
3 Tbsp. extra-virgin olive oil, plus more for drizzling
Kosher salt
Pomegranate seeds and black sesame seeds (for serving)

Steps:

  • Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh collapses, 15-20 minutes. (Alternatively, you can char over a gas burner on medium-high heat, turning occasionally with tongs, 12-15 minutes.) Transfer to a colander set over a medium bowl. Let cool 15 minutes.
  • Remove skins from eggplants (it's okay if some bits of charred skin don't come off). Transfer flesh to a sieve set over a bowl and let drain 10 minutes.
  • Transfer eggplant flesh to a food processor; add tahini, lemon juice, and 3 Tbsp. oil and process until creamy; season dip with salt.
  • Transfer dip to a bowl and top with pomegranate seeds and black sesame seeds; drizzle with more oil.
  • Do Ahead
  • Dip can be made 1 day ahead. Cover and chill.

CURRIED EGGPLANT (AUBERGINE) DIP



Curried Eggplant (Aubergine) Dip image

This recipe was developed out of a need to use up eggplant that are going nuts out in my garden. We love Indian food and this was inspired by a spiced eggplant we eat with our favorite curry.

Provided by MacChef

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

2 medium eggplants
1 tablespoon oil
1 small onion, chopped
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon curry powder
2 garlic cloves, crushed
3 teaspoons ginger, minced
1/4 teaspoon cayenne pepper
1 tablespoon tomato paste
1 tablespoon cilantro
1/4 cup plain fat-free yogurt
1/2 lemon, juice of

Steps:

  • Preheat oven to 475 degrees. Prick eggplants and roast for 35-40 minutes until colapsed and wrinkled. Let cool.
  • Meanwhile, heat oil in a small pan and add onion over medium heat and cook 3-4 minutes. Add next 6 ingredients and saute until onions are soft and mixture is fragrant.
  • Pour mixture in food processor and cool slightly. Add yogurt, cilantro and tomato paste and process until smooth.
  • Remove the pulp from the roasted eggplant and put into processor and process until smooth. Add lemon juice and salt and pepper to taste. Process again for 30 seconds. Serve hot, cold or room temp with pita chips.

Nutrition Facts : Calories 63.3, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.1, Sodium 25.7, Carbohydrate 10.9, Fiber 5.1, Sugar 4.5, Protein 2.2

EGGPLANT (AUBERGINE) DIP



Eggplant (Aubergine) Dip image

Make and share this Eggplant (Aubergine) Dip recipe from Food.com.

Provided by Julesong

Categories     Vegetable

Time 1h20m

Yield 3 cups of dip, 6-8 serving(s)

Number Of Ingredients 10

1 eggplant (approx 1 pound)
3 garlic cloves, peeled
1/2 teaspoon soy sauce, to taste
1 cup fresh tomato, chopped
1 teaspoon dried basil, crushed
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons minced green onions
1 tablespoon minced fresh parsley
1 tablespoon chopped fresh basil

Steps:

  • Cut the eggplant in half lengthwise.
  • Bake, cut side down, on a greased cookie sheet at 400 degrees F for 60 minutes.
  • As the eggplant cools, gently squeeze out the excess liquid.
  • Use a spoon to scoop pulp from the skin; discard skin.
  • Place the pulp in a bowl and mash with a fork.
  • Using a garlic press, crush the garlic into the bowl.
  • Add all of the other ingredients and blend well. Season to taste with salt and freshly ground pepper.
  • Cover and chill for at least 2 hours before serving.
  • Serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers.
  • Also good with 1/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added.

Nutrition Facts : Calories 68, Fat 4.7, SaturatedFat 0.7, Sodium 32.1, Carbohydrate 6.5, Fiber 3.1, Sugar 2.7, Protein 1.3

EGGPLANT (AUBERGINE) DIP



Eggplant (Aubergine) Dip image

Make and share this Eggplant (Aubergine) Dip recipe from Food.com.

Provided by kiwidutch

Categories     Vegetable

Time 17m

Yield 12 serving(s)

Number Of Ingredients 8

1 large eggplant
1/4 cup olive oil
2 garlic cloves, crushed
2 tablespoons wine vinegar
1 lemon, juice of
chopped Italian parsley (for garnish)
salt
fresh ground pepper

Steps:

  • Score the eggplant and bake in the microwave for 12 minutes.
  • Cool eggplant and split open.
  • Discard skin and seeds.
  • Scoop out all the flesh into a food processor.
  • Add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste.
  • Process until creamy.
  • Scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil.
  • Serve with toasted, seasoned pita pieces.

Nutrition Facts : Calories 52.5, Fat 4.6, SaturatedFat 0.6, Sodium 1.1, Carbohydrate 3.1, Fiber 1.6, Sugar 1.2, Protein 0.5

SPICY SPANISH EGGPLANT (AUBERGINE) DIP



Spicy Spanish Eggplant (Aubergine) Dip image

A wonderful topping for toates baguette slices. From cooking light and my only change when preparing is to omit the roasted red bell peppers (1/2 cup chopped if you would like to add them)

Provided by Kanzeda

Categories     Vegetable

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

2 (1 lb) eggplants
1/4 cup tomato paste
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons extra virgin olive oil
1 cup onion, chopped finely
2 garlic cloves, minced
4 anchovy fillets, canned chopped (about 1/3 ounce)
2 tablespoons fresh flat-leaf parsley, finely chopped

Steps:

  • Preheat oven to 450°.
  • Pierce eggplants several times with a fork; place on a baking sheet. Bake for 45 minutes turning often, until blackened.Cool slightly; peel. Drain eggplant pulp in a colander for 5 minutesthen chop.
  • Combine tomato paste and next 5 ingredients (through ground red pepper) in a small bowl, stirring until smooth.
  • Heat oil in a large nonstick skillet over medium-low heat. Add onion and garlic cook 6 minutes , stirring occasionally. Stir in eggplant, tomato paste mixture, and anchovies; cook 10 minutes.
  • Remove from heat; stir in parsley and spoon it into a bowl. Cover and chill for at least 1 hour.
  • Makes 12 1/2 servings.

EASY EGGPLANT (AUBERGINE) DIP & SANDWICH SPREAD



Easy Eggplant (Aubergine) Dip & Sandwich Spread image

Here is a recipe I pulled out of my collection when I was given a couple of eggplants. I had forgotten how good it is. I used it as a sandwich spread but I think it would make an amazing dip.

Provided by TishT

Categories     Spreads

Time 1h40m

Yield 3 cups, approx.

Number Of Ingredients 7

1 medium eggplant
1 -2 tomatoes, washed
1 -2 avocado, peeled and halved
garlic, crushed
cayenne
soy sauce
tahini (optional)

Steps:

  • Pierce the eggplant with a fork first in a few places so it wont explode in the oven.
  • Bake the eggplant (ahead of time if necessary) for 1 hour, or until it is soft throughout.
  • Cool the eggplant, cut in half and let drain.
  • Remove the skin.
  • Mash in tomatoes, avocados, garlic and spices to taste.
  • For a thicker dip, add tahini.
  • (all the ingredients except tahini can be placed in a blender with the eggplant. The dip will be thinner, so add tahini or one more avocado mashed by hand).

Nutrition Facts : Calories 158.4, Fat 10.2, SaturatedFat 1.5, Sodium 10.4, Carbohydrate 17.7, Fiber 11.2, Sugar 5.8, Protein 3.5

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Recipe by: aCedarSpoon. Bonus: easy, fresh, mega tasty and healthy salad. Mediterranean Eggplant Salad mixes grilled eggplant with fresh tomatoes, mint, parsley, green onion, bell pepper and tossed with olive oil, lemon juice, za’atar and crushed red pepper. This is the perfect side salad for a summer BBQ or party.
From hurrythefoodup.com


AUBERGINE DIP (EGGPLANT DIP) WITH CARAMELISED ONION | FAMILY …
Instructions. Peel and slice the onions. Wash and trim the aubergine and cut into 2-3 cm (1 inch) cubes. Heat 1 tbsp of the oil in a heavy based pan on a low-medium heat. Add the sliced onions and cook, stirring occasionally, until the onions are very soft and brown – …
From family-friends-food.com


ROASTED AUBERGINE DIP RECIPE (BABA GANOUSH) - THE ODEHLICIOUS
Preheat the oven in 200 C or 400 F. Cut the aubergine in halved and drizzle with salt and olive oil. Before transferring into the oven, place into the tray with aluminium foil. Bake it for 30 minutes or until it turns dark brown and roasted. Remove the eggplant from the oven and let it cool down for few minutes.
From theodehlicious.com


EGGPLANT DIP - LEBANESE MOUTABAL BY ZAATAR AND ZAYTOUN
Char the aubergines (eggplants) on a gas hob for about fifteen minutes. Turn every few minutes until well done. Put the aubergines in a colander to drain and remove the burnt skin with a fork. Cut the tops off. Move to a bowl and beat well with a pestle. you can also use the bottom of a sturdy cup. Add the lemon, tahini, salt and garlic and mix.
From zaatarandzaytoun.com


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