Roast Eggplant Dip Food

SMOKY EGGPLANT DIP

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.

ROASTED EGGPLANT DIP

Steps:

• Preheat oven to 425 degrees. Place eggplant and garlic on a rimmed baking sheet and rub with 2 tablespoons oil. Roast until garlic is soft and golden, 20 minutes. Remove garlic and set aside. Continue to roast eggplant until soft and deflated, 20 to 25 minutes more. Let cool 20 minutes.
• Slice eggplant open and scrape flesh into the bowl of a food processor. Peel garlic and add to bowl, along with lemon juice, tahini, salt, and 2 tablespoons oil. Process until smooth. (To store, refrigerate, up to 2 days.) Serve drizzled with more oil and a sprinkle of paprika if desired.

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.

ROASTED EGGPLANT DIP

Steps:

• Preheat oven to 400°F.
• Prick eggplant all over with fork and place in foil and make a "cradle" for eggplant.
• Place eggplant with foil on baking sheet and bake for 35-45 minutes (depends on size of eggplant) or until collapsed and easily pierced with a fork.
• Once finished baking, remove from oven and allow to cool slightly.
• Scoop "pulp" out of eggplant and discard skin.
• Place in food processor or blender and process with remaining ingredients.
• Serve dip with crackers or pita bread or crudites.

ROASTED EGGPLANT DIP

Steps:

• Preheat oven to 400 degrees.
• Pierce eggplant several times with a fork. Place eggplant and onions in a shallow foil-lined baking pan.
• Bake for 25-30 minutes or until tender. Cool. Peel and cube the eggplant.
• In a food processor, combine yogurt, lemon juice, oil, salt, pepper, eggplant and onions. Cover and process until almost smooth.
• Add 2 T chives; cover and process until blended.
• Transfer to a serving bowl and sprinkle with remaining chives.

ROASTED EGGPLANT DIP

Steps:

• Preheat the oven to 425°. Line a baking sheet with foil.
• Cut each eggplant in half lengthwise; brush the cut sides with oil.
• Spread the garlic cloves on the baking sheet and drizzle them with the remaining oil.
• Roast for 20-30 minutes or until the eggplant is tender.
• Take the eggplants out of the oven; when they are cool enough to handle, scoop out the pulp and put pulp into a food processor.
• Squeeze the garlic cloves out of their skins and put in the food processor.
• Add the green onions, soup, bloody mary mix, parsley, salt, and pepper to the food processor.
• Pulse on and off until smooth.
• Transfer mixture to bowl; cover and refrigerate until ready to serve.
• Garnish dip with yogurt and serve.

ROASTED EGGPLANT DIP

Steps:

• Preheat oven to 450°F
• In a saute pan, start onions on a low flame in a little olive oil and salt and pepper. You want them to caramelize nicely without burning.
• Place eggplant slices in large bowl and drizzle liberally with olive oil, season with salt and pepper and give a good toss (trick: works well in clean plastic bag, such as [gasp] a trash bag. Just pull out the slices for roasting and toss the bag.).
• Place seasoned eggplant on baking sheets in single layer and roast until tender, about 15 minutes.
• When onions are near done add the garlic.
• In food processor, add all of the ingredients and pulse a couple times.
• Taste to adjust seasoning, then pulse to desired consistency (I like it a little chunky so I know I'm eating eggplant). You may adjust consistency by drizzling in olive oil while pulsing.
• Very good with crusty bread or pita or crackers or to stuff roasted tomatoes. Enjoy.

ROAST EGGPLANT DIP

Steps:

• Cut the eggplant in half lengthwise, and lay it cut side down on a greased sheet of foil.
• Roast the eggplant under the oven grill, at a medium distance. The skin should become blackened, a little flakey and hard. This takes around 15 minutes.
• Let the eggplant cool.
• Place the garlic in the foodprocessor bowl and process thoroughly.
• Using a spoon, scoop out the eggplant flesh into the bowl and process very briefly.
• Add the lemon, oil, salt and a dash of pepper.
• Process again to your prefered consistency.
• Store in a tightly closed container.
• Note: For a large eggplant take a large clove of garlic and a large lemon. If the lemons aren't juicy, use 2 lemons.