EGGPLANT (AUBERGINE) DIP
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
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
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
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
Provided by Giada De Laurentiis
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
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
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
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
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)
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
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
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
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
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
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
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
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
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
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
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
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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