LEMON CILANTRO EGGPLANT DIP
The light, nutty flavor of tahini, an essential ingredient in hummus, pairs perfectly with rich roasted eggplant in this delicious Mediterranean dip. From Good Housekeeping.
Provided by Docs Mom
Categories Spreads
Time 55m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray).
- Place eggplant halves, skin-sides up, in foil-lined pan.
- Wrap garlic in foil and place in pan with eggplants.
- Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned.
- Unwrap garlic.
- Cool eggplants and garlic until easy to handle.
- When cool, scoop eggplants' flesh into food processor with knife blade attached.
- Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop.
- Spoon dip into serving bowl; stir in cilantro.
- Cover and refrigerate at least 2 hours.
- Serve dip with pita and vegetables.
Nutrition Facts : Calories 253.1, Fat 11.7, SaturatedFat 1.7, Sodium 28, Carbohydrate 36, Fiber 17.9, Sugar 11.4, Protein 9.1
ROASTED EGGPLANT DIP WITH THAI FLAVORS
Lime, cilantro, and chili paste impart a Thai sizzle to the natural richness of roasted eggplant. Enjoy this as a dip for thick strips of cucumber, green sweet pepper, carrots, or blanched broccoli, asparagus, or green beans. Or serve as a spread for crackers for toasted bread. From Real Vegetarian Thai by Nancie McDermott.
Provided by Cinnamon Turtle
Categories Vegetable
Time 45m
Yield 1 1/2 Cups
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Lightly grease a baking sheet. Cut the eggplant in half lengthwise, stem and all, and place on baking sheet, cut side down. Bake until soft, about 30 minutes. Cool to room temperature.
- Scoop out the flesh and transfer it to a food processor fitted with the metal blade. Add the sugar soy sauce, salt, chili paste, and lime or lemon juice. Using on-off pulses, process to a thick, coarse puree, stopping to scrape down the sides as needed to grind evenly.
- Transfer to a bowl and stir in the chopped cilantro and green onions. Serve at room temp, garnished with cilantro leaves.
Nutrition Facts : Calories 134.6, Fat 0.8, SaturatedFat 0.1, Sodium 1010.8, Carbohydrate 32.7, Fiber 13.1, Sugar 17.9, Protein 4.6
CILANTRO DIP
I go this out of the local newspaper. I LOVE, LOVE this dip, in fact a friend of mine and I make it and finish it all in one sitting. Great with corn chips. My main suggestion is to have some sort of breath freshener available afterwards.
Provided by A foodlover
Categories < 15 Mins
Time 15m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Place Cilantro, garlic, water, mayonnaise, vinegar and lemon juice in food processor.
- Process until finely minced but not pureed.
- Add remaining ingredients.
- Process for several pulses, or until just combined but not emulsified.
- Transfer to bowl.
- Refrigerate for at least 30 minutes.
Nutrition Facts : Calories 573.9, Fat 57.7, SaturatedFat 8, Cholesterol 2.5, Sodium 94.9, Carbohydrate 15, Fiber 2.3, Sugar 4.6, Protein 2.2
CHINESE EGGPLANT DIP
Steps:
- Preheat the oven to 425 degrees.
- Place the eggplant on a baking sheet, and prick them in several places with a fork to allow steam to escape. Pour 1 tablespoon of the vegetable oil into your hands, and rub the eggplant. Roast them until soft, for 30 to 40 minutes, turning once halfway through the cooking. Remove from the oven, and set aside until the eggplant are cool enough to handle.
- When cool, cut off the stems, and peel the eggplant. Place the pulp in a food processor, and process until smooth. Set aside.
- Heat the remaining vegetable oil, along with the sesame oil, in a skillet over medium-high heat. Add the garlic, ginger, scallions and red-pepper flakes; cook quickly, stirring constantly, for 1 minute.
- In a small bowl, whisk together the soy sauce, brown sugar and vinegar. Add to the skillet, and bring to a boil. Stir in the eggplant, and simmer for 3 minutes. Remove from the heat, and stir in the lemon juice and cilantro. Serve warm, at room temperature or chilled.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 623 milligrams, Sugar 11 grams, TransFat 0 grams
BABA GHANOUSH (EGGPLANT DIP)
Baba Ghanoush is such a good way to get your vegetables in. Plus, it's fun to hear the 4yo trying to say it. I didn't see any other recipes quite like this one.
Provided by LilPinkieJ
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pierce the eggplants in several places with a toothpick. Wrap the whole eggplant in aluminum foil, and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam.
- Place the eggplant in a basin of cold water; peel while it's still hot and allow it to drain in a colander until cool.
- Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree.
- In a food processor, mix the tahini with the garlic, onion, tomato, and lemon juice until the mixture thickens and reduces in size. Thin with water. With the machine running, add the eggplant and the salt, pepper, and olive oil.
- Spread out in a shallow dish, and garnish with pepper, parsley, and tomatoes.
ROASTED EGGPLANT CILANTRO DIP
Make and share this Roasted Eggplant Cilantro Dip recipe from Food.com.
Provided by CocinaCubana
Categories Low Protein
Time 40m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Soak the eggplant in a bowl of cold water for 20 minutes. Drain. Place in a single layer on a baking pan.
- Add garlic cloves and 1 tbs of olive oil to baking pan. Stir to coat eggplant with oil. Sprinkle with salt and pepper.
- Bake in preheated oven at 350F/180C, stirring occasionally, until brown and soft, 20-30 minutes. Remove from oven and cool to room temperature.
- Mix 2-3 tablespoons olive oil with eggplant and garlic in food processor (or with a fork) until smooth.
- Add half of the lemon juice and cilantro. Let the mixture stand about 5 minutes, taste and adjust the flavor with more lemon or cilantro if needed.
Nutrition Facts : Calories 328.6, Fat 21.4, SaturatedFat 3, Sodium 16, Carbohydrate 36.6, Fiber 19.1, Sugar 14.1, Protein 6.1
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- Preheat the oven to 400°F and wrap the eggplant in foil. Roast the eggplant for 50 to 60 minutes, or until it is soft and collapses to the touch. Remove from the oven and set aside.
- Once cool to the touch, peel the skin from the eggplant, removing any big clumps of seeds. Place the flesh in a strainer over a bowl and let stand for 20 minutes to remove excess water.
- Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth. Transfer to a serving dish, sprinkle with chopped parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.
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