EGGPLANT DIP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 0
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
Nutrition Facts : Calories 247 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 152 milligrams, Carbohydrate 16 grams, Fiber 9 grams, Protein 3 grams, Sugar 7 grams
GRILLED EGGPLANT DIP (MUTABAL)
Mutabal is a delicious eggplant dip. Its key ingredients are grilled eggplant and tahini with some lemon, herbs, and spices, which give it smoky, nutty, peppery, and lemony flavors. This is the authentic recipe, and it is way better than modified recipes that use yogurt.
Provided by Muaddi Craft Distillery
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat a charcoal grill for medium heat and lightly oil the grate. Prick the skin of the eggplants several times with a knife.
- Cook directly on the preheated grill, turning frequently, until eggplants have collapsed and are very soft and the skin has charred, 25 to 30 minutes. Transfer to a bowl, cover with aluminum foil, and allow to cool, about 15 minutes.
- When eggplants are cool enough to handle, cut them in half and scrape out the flesh. Put the flesh into a colander and place over a bowl to drain, 5 to 10 minutes.
- Transfer to a mixing bowl, add crushed garlic and salt, and mash until creamy, about 5 minutes. Whisk in lemon juice, tahini, 3 tablespoons olive oil, and black pepper. Cover the bowl with plastic wrap and refrigerate for 2 hours.
- Taste, adjust seasonings, and stir in parsley and mint. Transfer to a small dish. Use the back of a spoon to swirl indentations on the surface, drizzle with remaining olive oil, and garnish with pomegranate seeds.
Nutrition Facts : Calories 121 calories, Carbohydrate 15.1 g, Fat 7 g, Fiber 8.5 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 329.6 mg, Sugar 5.5 g
GRILLED EGGPLANT DIP
Steps:
- Heat a grill to medium. Brush the bell pepper with some of the canola oil and season with salt and pepper. Brush the eggplant slices on both sides with more of the canola oil, season with salt and pepper.
- Grill the eggplant until charred on the first side, about 3 minutes. Turn and continue grilling until tender, another 3 to 4 minutes. Transfer the eggplant to a cutting board. Grill the bell pepper, turning occasionally, until charred all over and tender, about 15 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam while you make the eggplant puree.
- Smash the garlic cloves, sprinkle them with salt, and mash and smear them to a paste using the side of a knife. Remove the skin from the eggplant and transfer the flesh to a food processor. Add the garlic paste, tahini, yogurt, 2 tablespoons of the olive oil, and the lemon zest, oregano and smoked paprika. Process until smooth and thick. Add salt to taste. Transfer to a serving bowl and let sit for at least 15 minutes to allow the flavors to meld. Peel, seed and dice the bell pepper.
- Drizzle the remaining 2 tablespoons olive oil over the dip. Top with the diced peppers and the chopped parsley. Serve with warm pita or lavash.
Nutrition Facts : Calories 419, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 1 milligrams, Sodium 434 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 9 grams, Sugar 8 grams
SMOKY EGGPLANT DIP
Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs or lamb chops.
Provided by Andy Baraghani
Categories Bon Appétit Eggplant Garlic Dip Condiment/Spread
Yield Makes 3 cups
Number Of Ingredients 9
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 is collapsed, 15-20 minutes. Transfer to a rimmed baking sheet and let cool. (Or, you can grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20-25 minutes.)
- Split eggplants lengthwise and scoop flesh from skin into a medium bowl (it's okay if bits of charred skin get in there too). Mash eggplant with a fork to break up, then mix in garlic, yogurt, chopped mint, red pepper flakes, and 2 Tbsp. oil; season with salt.
- To serve, drizzle dip with more oil and top with mint leaves.
- Do Ahead
- Dip can be made 1 day ahead. Cover and chill.
GRILLED EGGPLANT WITH SPICY PEANUT SAUCE
Here's a great grilled dish for vegetarians-serve with Chicken Satay, recipe #55782 for your meat loving friends and family and everyones happy!
Provided by Diana Adcock
Categories Fruit
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan heat the sesame oil over medium heat.
- Add the garlic and red pepper flakes.
- Saute for 1 minute.
- Whisk in the peanut butter, tamari, lime juice, sugar and water, cooking for 2 minutes.
- Add a touch of water-you want the sauce to be the consistency of hot fudge sauce.
- Keep warm over low heat.
- Heat your grill to medium high heat.
- Slice the eggplant 1/2 inch thick.
- Brush both sides with oil and lightly salt.
- Grill for 8-10 minutes or until tender and lightly browned.
- Brush lightly with sauce and serve with remaining sauce.
Nutrition Facts : Calories 434.6, Fat 26.7, SaturatedFat 4.2, Sodium 5803.1, Carbohydrate 34.2, Fiber 13.7, Sugar 14.1, Protein 23.9
MEDITERRANEAN EGGPLANT DIP
Make and share this Mediterranean Eggplant Dip recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 28m
Yield 1 3/4 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor, combine chickpeas, basil, garlic, lemon juice, salt and eggplant; process until smooth.
- While processor is running add olive oil in a steady stream; process until smooth.
- Transfer to a serving dish.
- Drizzle with olive oil.
- Garnish with fresh basil and walnuts.
Nutrition Facts : Calories 98.9, Fat 7.1, SaturatedFat 1, Sodium 199.1, Carbohydrate 7.7, Fiber 1.7, Sugar 0.3, Protein 1.6
GRILLED EGGPLANT DIP
Enjoy the smoky flavor and minty aroma of this terrific lighter version of baba ghanoush, a Middle Eastern dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Grill eggplant, covered, over medium, turning once, until collapsed, 15 to 20 minutes. Cool. Halve and scrape out flesh; discard skin. When cool enough to handle, squeeze out excess liquid. Mix in 3 tablespoons chopped fresh mint, extra-virgin olive oil, and fresh lemon juice; season with coarse salt. Serve with grilled or toasted baguette slices.
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- Pierce eggplants all over with a knife. Place on the grill rack and roast, turning about every 5 minutes, until charred on all sides and completely soft and tender, 20 to 25 minutes total. (Alternatively, char the eggplants directly over a gas flame, turning every 5 minutes, then roast in a 425 degrees F oven until completely soft, 10 to 20 minutes.) Let cool.
- Cut the eggplants in half and scoop out the flesh; finely chop with a knife or pulse in a food processor until almost smooth. Transfer the eggplant to a bowl and combine with lemon juice, mint, shallot, thyme, oregano, 1 tablespoon oil, garlic, salt and pepper.
- Transfer to a serving bowl and swirl the top with the back of a spoon. Drizzle with the remaining 1 teaspoon oil and sprinkle with more mint, thyme and/or oregano.
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- Light a grill or preheat the broiler. Pierce the eggplant in several places with a fork and grill over a medium-low fire or broil as far from the heat as possible for 20 to 30 minutes, turning occasionally, until the eggplants are tender throughout when pierced. Let cool slightly.
- Halve the eggplants lengthwise and scoop the flesh into a food processor. Add the garlic, tahini, lemon juice and yogurt and pulse to combine; season with salt and pepper. Transfer the dip to a serving bowl and refrigerate until chilled, about 1 hour. Top with the goat cheese, sprinkle with the chopped parsley and serve.
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