Nadias Eggplant Aubergine Spread Food

ROASTED EGGPLANT SPREAD

Steps:

• Preheat oven to 400°. Mix first 4 ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once., Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky)., Transfer to a bowl; cool completely. Serve with baguette slices or crackers.

ROASTED EGGPLANT (AUBERGINE) SPREAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the eggplant, bell pepper, and onion into 1-inch cubes.
• Toss them in a large bowl with the garlic, olive oil, salt, and pepper.
• Spread them on a baking sheet; roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
• Cool slightly.
• Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
• It should still have a lot of texture left, and not completely pureed.
• Taste for salt and pepper.

ROASTED EGGPLANT SPREAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
• Cool slightly.
• Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

NADIA'S EGGPLANT (AUBERGINE) SPREAD

Steps:

• Preheat oven to 400 degrees.
• Place eggplants on cookie sheet and bake for 80 minutes, turning every 20 minutes or so.
• They will be very soft.
• Cover eggplants for about 20 minutes, or place in plastic bag.
• Peel eggplants and let the pulp drain in a strainer for at least 10 minutes.
• Chop eggplant pulp on cutting board until it resembles mashed potatoes.
• Stir in oil with wooden spoon.
• Add mayo and mustard; stir until blended.
• Stir in chopped onion, add salt to taste.
• Refrigerate for at least 2 hours to allow flavors to blend.
• Serve chilled.

NADIA'S "SALATA DE VINETE" EGGPLANT SALAD SPREAD

Steps:

• Preheat the oven to 400 degrees F.
• Pierce the eggplant skins in several places with a fork. Set the eggplants on a baking sheet and roast until soft and the skin is charred, 30 to 45 minutes, turning a few times for even roasting.
• When done, cut off the stems and peel the eggplants. Cut a slit along the side of each eggplant and transfer the eggplants to a strainer for a couple of minutes to allow the juices to drain.
• Finely chop the eggplants with a knife until they form a smooth puree. Add the eggplant puree to a bowl and stir in the olive oil and lemon juice until well-blended; taste and add more olive oil and lemon juice if desired. Add the onion and mix in the mayonnaise, adding more if needed. Season with salt and pepper. Garnish with dill and refrigerate for at least one hour to chill.

EGGPLANT (AUBERGINE) DIP

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.

GARLIC ROASTED EGGPLANT SPREAD

Steps:

• Sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes.
• Preheat oven to 450°F Rinse eggplant and place on oiled baking sheets; add garlic.
• Bake 25 minutes or until the eggplant edges are crispy and the garlic us tender.
• Cool slightly so it can be handled; chop eggplant and garlic.
• Combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl.
• Spoon onto crostini (or crackers, pita chips, etc) and garnish as desired.

EGGPLANT (AUBERGINE) DIP

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.