MELITZANOSALATA RECIPE
Steps:
- Keep the eggplant whole and pierce with a fork in a few places.
- Smoke the eggplant. Place the eggplant over a gas flame, grill or under a broiler, and cook, turning around using a pair of tongs, until the skin is fully charred, and the eggplant is quite tender.
- Cool and drain eggplant. Place the eggplant in a bowl and set aside until cool enough to handle (a bowl is helpful because the eggplant will release some juices). Peel the charred skins off and discard. Cut the eggplant into chunks and place in a colander to get rid of any remaining excess juices (about 10 more minutes).
- Transfer the eggplant to a mixing bowl. Add the garlic, onion, parsley, lemon juice, olive oil. Add salt and pepper and spices (if using). Mix to combine and use your fork to break up the eggplant into smaller chunks.
- At this point, if you have the time, it's a good idea to cover and chill the eggplant dip in the fridge for a few brief minutes.
- Transfer the eggplant dip to a serving plate and spread. Drizzle extra virgin olive oil. Arrange Garnish with lemon zest, parsley, red onions, olives, a sprinkle of feta. Serve with crusty bread or pita bread.
Nutrition Facts : Calories 129.1 kcal, Carbohydrate 11.9 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 203.3 mg, Fiber 5.5 g, ServingSize 1 serving
EASY GREEK-STYLE EGGPLANT RECIPE
All-star eggplant recipe, prepared Greek style! Eggplants cooked to velvety tender perfection with chickpeas and tomato. A perfectly satisfying meatless dinner or side dish. Low-Fat. Vegan. Gluten Free.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees F.
- Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
- In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
- Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
- Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
- Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
- When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.
Nutrition Facts : Calories 144.3 kcal, Sugar 9 g, Sodium 430.5 mg, Fat 2.1 g, SaturatedFat 0.3 g, Carbohydrate 28.1 g, Fiber 9.6 g, Protein 6.8 g, UnsaturatedFat 0.4 g, ServingSize 1 serving
MEDITERRANEAN EGGPLANT DIP RECIPE
Steps:
- Preheat the oven to 400ºF (200ºC).
- Poke the eggplant in several places with fork. Place it on a baking sheet and bake in the preheated oven for 45 minutes or until soft, turning once or twice during baking. Let the eggplant cool, then peel it and chop finely.
- Meanwhile, saute the garlic, celery, green pepper and tomatoes in a bit of oil for 4 or 5 minutes or until they soften. Add the chopped green onions in the last minute of cooking.
- In a mixing bowl, combine the eggplant, onions, garlic, tomato, celery and green pepper and toss to mix them all together. Add the lemon juice, oil, salt and pepper. Stir to mix well. Cover and refrigerate the dip for at least 1 hour before serving for the flavors to meld.
Nutrition Facts : Calories 30 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 152 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
MEDITERRANEAN EGGPLANT DIP
I love Mediterranean food, and the flavors in this dip are so vibrant. We make our own mini sandwiches once this platter is complete. -Stacy Mullens, Gresham, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 4 cups.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Cut eggplant crosswise into 1-in. slices; place on a greased 15x10x1-in. baking pan. Top with onion and garlic cloves. Drizzle with oil., Roast until eggplant is very soft, 40-45 minutes, turning and stirring vegetables once. Cool slightly., Place eggplant mixture in a food processor; process until blended. Transfer to a large bowl; stir in sour cream, lemon juice, salt, pepper and, if desired, liquid smoke., Sprinkle with parsley. Serve with flatbread and vegetables as desired.
Nutrition Facts : Calories 77 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 132mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
MEDITERRANEAN EGGPLANT DIP
Steps:
- Preheat oven to 400 degrees.
- Spear the eggplants several times with a knife, so that they will not explode in the oven. Bake them for 25 to 35 minutes or until a knife goes into them with no resistance.
- Slice the eggplants in half. With a spoon, remove the eggplant flesh from the skin. (It is easiest to do while the eggplant is still hot; wear a rubber glove.) Purée the eggplant.
- When the purée has cooled, add all the remaining ingredients, reserving a little parsley and diced peppers for garnishing.
- Taste for salt; add more if necessary.
- Serve with fresh or toasted wedges of pita bread and leaves of curly lettuce or chicory.
Nutrition Facts : @context http, Calories 41, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 199 milligrams, Sugar 3 grams
MELITZANOSALATA RECIPE (GREEK EGGPLANT DIP RECIPE)
Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party!
Provided by The Wanderlust Kitchen
Categories Appetizers
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork. Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.
- Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat). Roughly chop the flesh and place in a colander to drain for 15 minutes.
- Transfer the eggplant to a large bowl and gently mash with a fork. Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste. Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.
Nutrition Facts : ServingSize 1 serving, Calories 184 kcal, Carbohydrate 15 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 442 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 12 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
MEDITERRANEAN EGGPLANT DIP
Provided by Chris Cockren
Number Of Ingredients 10
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.
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
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5/5 (2)Category Appetizer, Party FoodCuisine MediterraneanTotal Time 45 mins
- Prepare a charcoal or gas grill for medium-high heat. Place eggplants directly on coals or over grill grates. Cook, turning occasionally, until skins are completely charred and flesh collapses, about 15 minutes. (Alternatively, you can cook eggplants directly on the grate of your oven at 450*F for 30 minutes, rotating once halfway through.) Transfer to a cutting board and let cool.
- Meanwhile, cook garlic in remaining 2 Tbsp. oil in a small skillet over medium-low, shaking pan occasionally, until garlic turns golden, about 4 minutes. Transfer garlic to a paper towel and reserve oil.
- Remove skins from eggplants and place flesh in a food processor. Pulse 5 to 7 times, or until eggplant is finely chopped. Place in a bowl and mix in 3 Tbsp olive oil, coconutmilk yogurt alternative, tahini, lemon juice, red pepper flakes, and salt.
- Transfer dip to a bowl and top with garlic and herbs. Drizzle garlic-infused olive oil over dip and serve with warm pita, crudités, and/or chips.
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4.8/5 (6)Total Time 1 hr 10 minsCategory AppetizerCalories 151 per serving
- Puncture the eggplants with the fork all over. Place eggplants on baking sheet sprayed with cooking spray or brushed with olive oil;
- In the meantime, place garlic, olive oil, lemon juice, vinegar, a pinch of salt & pepper in a food processor and process until smooth;
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From pillsbury.com
5/5 (1)Category AppetizerCuisine MediterraneanTotal Time 55 mins
- Heat oven to 400°F. Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray. Cut eggplant in half lengthwise; place cut side down in foil-lined pan.
- Bake at 400°F. for 45 minutes or until eggplant is soft to the touch. Remove from oven; cool 5 minutes.
- Scoop eggplant flesh from skin into food processor bowl with metal blade. Add tomato, onion and garlic; process with on/off pulses until pureed. Add tahini, lemon juice and salt; process until smooth.
- Spoon dip into serving bowl. Sprinkle with parsley. Serve with cut-up fresh vegetables or as spread with toasted pita bread wedges, sliced French bread or crackers.
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- Pierce EGGPLANT 1/2” deep in several spots with a paring knife; lightly coat surface with OLIVE OIL.
- Bake 15-20 minutes until flesh is softened; gently remove and allow to cool to room temperature; remove skin and stem, discarding both.
- In a food processor fitted with the chopping/mixing dough blade attachment, add cooked EGGPLANT, OLIVE OIL, LEMON JUICE, TAHINI, GARLIC, SALT, and PEPPER; pulse to combine to desired texture.
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- Preheat gas or charcoal grill to medium heat and place eggplants directly over heat source. Our heat is between 350-400 F. Cook, turning occasionally with tongs, until tender and charred on all sides, between 30 to 40 minutes.
- The eggplants should be very tender. Test the eggplants by sticking a skewer near the stem and bottom ends. If the skewer meets resistance, continue cooking.
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- Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, combine eggplant, red bell pepper, onion, garlic, and thyme. Drizzle with olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to combine.
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- Place the eggplants on a baking sheet and place under the broiler. Broil until the top part of the eggplants turns black. (this can also be done over an open flame on a barbecue grill, broiling and turning as needed.)
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