ROASTED EGGPLANT DIP
Roasting the eggplant in its skin steams the flesh, turning it soft and silky-great for a dip to serve with pita wedges as an appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
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.
Nutrition Facts : Calories 109 g, Fat 10 g, Fiber 2 g, Protein 2 g
ROASTED EGGPLANT AND GARLIC HUMMUS
A very flavorful, simple hummus made in the food processor. Use as dip with pita chips or your favorite crackers.
Provided by Stengah
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Place the eggplant slices on the prepared baking sheet, and brush them generously with olive oil. Place garlic slices on top of the eggplant.
- Bake the eggplant in the preheated oven until soft and golden brown, 15 to 20 minutes.
- Place the roasted eggplant slices and garlic into the work bowl of a food processor with the garbanzo beans and salt, and process until smooth.
Nutrition Facts : Calories 59.4 calories, Carbohydrate 8 g, Fat 2.6 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 167.7 mg, Sugar 1.1 g
ROASTED EGGPLANT WITH GARLIC AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings (3 cups)
Number Of Ingredients 8
Steps:
- Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
- Preheat oven to 425 degrees F.
- Put a baking sheet in the oven to heat for 10 minutes.
- Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
- Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.
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, ONION AND GARLIC DIP OR SPREAD
Saw this on FoodTV's Cooking Thin show. This was easy to make and tasty. It was voted a hit in my house. Serve it with crackers or pita bread. It can be made ahead of time.
Provided by Ducky
Categories Spreads
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Rub eggplant and onion with olive oil and place on a baking sheet.
- Bake about 25-30 minutes, until the eggplant and onion have softened, turning once.
- Add the garlic to the baking sheet at the baking halfway point, approximately 15 minutes.
- Remove from oven and cool until able to handle.
- Peel the eggplant and garlic and place into food processor (easiest way to get the eggplant is to cut in half and scoop it out with a spoon).
- Cut the onion into quarters or large chunks and add to the food processor.
- Add vinegar, lemon juice, parmesan, salt and pepper.
- Pulse until it is of a dip or spread consistency.
- Add cilantro and briefly pulse.
- Taste and adjust the seasonings.
- Refrigerate until ready to eat.
ROASTED EGGPLANT AND POBLANO DIP
What? Did I really mess with such a traditional recipe as baba ganouj? oh yeah I did! Turned out really tasty too! I
Provided by CHRISSYG
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 Degrees Farenheit, remove one clove of garlic from the head and place the rest of the head on a cookie sheet with the eggplant.
- Roast eggplant and garlic until both are soft, garlic will take about 15 minutes eggplant about 25 (estimate).
- Meanwhile, char the outside of the poblano peppers either over gas flame of your stove, on the grill, or under the broiler.
- Place charred peppers in a bowl covered with plastic wrap and allow to rest.
- Remove the roasted garlic from the skins and set aside.
- when cool enough to handle, remove skin and seeds from the roasted poblanos (please don't rinse them under water, if there's a few seeds or pieces of skin, it's FINE).
- remove eggplant from oven and split open. I find the easiest way to get the flesh out is to break it in half turn the cut side onto the cookie sheet and peel back the skin.
- Put the flesh into a colander or sieve to allow some of the moisture to drain.
- Place all of the ingredients in a food processor and blend to smooth. check taste and adjust salt/pepper/lime juice to your liking.
Nutrition Facts : Calories 214.9, Fat 15.2, SaturatedFat 2.1, Sodium 18.3, Carbohydrate 19.1, Fiber 7.5, Sugar 3.5, Protein 4.7
ROASTED GARLIC AND EGGPLANT CAPONATA
Dip into our Roasted Garlic and Eggplant Caponata! One taste of this caponata and you'll wonder whether your favorite part is the aroma or the flavor.
Provided by My Food and Family
Categories Home
Time 3h25m
Yield 16 servings, 2 Tbsp. dip and 16 crackers
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Cut 1/2-inch-thick slice off top of garlic, exposing cloves; discard top. Brush cut-side of garlic lightly with oil; wrap tightly in foil. Place on baking sheet. Pierce eggplant in several places with fork or sharp knife. Place on baking sheet with garlic. Bake 50 min. to 1 hour or until both are tender; cool slightly.
- Peel eggplant, then cut into small pieces; place in medium bowl. Mince 3 garlic cloves. Add to eggplant along with tomatoes, parsley, onions and vinegar; mix well. Refrigerate 2 hours. Meanwhile, refrigerate remaining garlic for another use.
- Sprinkle eggplant mixture with cheese just before serving. Serve as a dip with the crackers.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
ROASTED EGGPLANT AND GARLIC DIP
Categories Condiment/Spread Food Processor Garlic Roast Cocktail Party Low/No Sugar Eggplant Summer Vegan Potluck Gourmet
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F.
- Separate garlic cloves without peeling and tightly wrap together in foil. Prick eggplant with a fork. In a shallow baking pan roast garlic and eggplant in middle of oven until very tender, about 30 minutes for garlic and about 45 minutes for eggplant.
- Unwrap garlic and peel, transferring garlic to a food processor. Scrape flesh from eggplant into food processor, discarding skin. Purée mixture until smooth and, with motor running, add oil and vinegar until combined. Season dip with salt and pepper and serve with pita toasts.
ROASTED EGGPLANT AND GARLIC DIP WITH PARSLEY
Categories Condiment/Spread Food Processor Garlic Vegetable Bake Vegetarian Buffet Eggplant Healthy Vegan Sesame Parsley Gourmet
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Prick eggplant with a fork several times and on a baking sheet rub with just enough oil to coat.
- Cut off and discard top quarter of garlic head to expose cloves and set garlic in middle of a large piece of foil. Drizzle garlic with 1 teaspoon oil and enclose completely in foil. Place foil packet next to eggplant on baking sheet and roast in middle of oven, turning eggplant after 30 minutes, 45 to 50 minutes, or until eggplant is very soft and collapsed. Unwrap garlic carefully and cool eggplant and garlic on baking sheet.
- Transfer eggplant to cutting board. Cut off and discard stem end and halve eggplant lengthwise. Scoop flesh out into a bowl, scraping as close to skin as possible. Pour off any liquid accumulated in bowl.
- Squeeze roasted garlic from skins into a food processor. Add eggplant, lemon juice, tahini, parsley, and salt to taste and blend until smooth and parsley is minced fine. Dip may be made 1 day ahead and chilled, covered.
- Transfer dip to a bowl and serve with pita wedges.
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5/5 (1)Total Time 35 minsCategory AppetizerCalories 52 per serving
- In a large bowl, toss the eggplant with 2 tablespoons of olive oil, then place the pieces skin-side down on a baking sheet.
- In the same bowl, toss the onion and unpeeled garlic cloves with the remaining tablespoon of olive oil, then add them to the baking sheet with the eggplant.
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Ratings 8Category AppetizerServings 8Total Time 1 hr 5 mins
- Preheat oven to 425 degrees Fahrenheit. Line a baking tray with aluminum foil or parchment paper.
- Wash and dry your eggplants. Place eggplants on a baking sheet, prick them a bunch of times all over with a knife or fork, and roast for 45 minutes to 1 hour, turning halfway until they're nice and tender and the skin is wrinkly.Note: Roast time may vary, depending on how large your eggplants are. Roast until tender when prodded with a knife.
ROASTED GARLIC AND EGGPLANT DIP - LYNN'S WAY OF LIFE
From lynnswayoflife.com
Servings 2Category Appetizer
- Preheat oven to 375 degrees. Cut the garlic head crosswise along the middle of the garlic head. Place the head on a piece of aluminum foil and drizzle with a little olive oil and salt. Enclose the garlic in the aluminum foil and bake in the oven for 45 minutes. Take it out and allow it to cool.
- When the garlic is done, turn the broiler on. Place the eggplant on a baking sheet and broil the eggplant for 20 minutes, turning the eggplant halfway through. After the 20 minutes is up, leave the eggplant in the oven but turn off the broiler. Let it sit for another 20 minutes.
- In the bowl of a food processor, peel the eggplant and place the meat into the bowl. Add all the rest of the ingredients to the processor. To get the garlic out of the head, squeeze the skins of the garlic and it should come right out into the bowl of the food processor. Process for 30 seconds until everything is smooth. Taste the dip and adjust seasonings to your taste. Serve immediately or refrigerator to intensify the flavor.
ROASTED EGGPLANT DIP RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 1 hrCategory Healthy Summer Dip RecipesCalories 10 per serving
- Set oven racks at the two lowest levels; preheat to 450 degrees F. Peel as much of the papery skin from the garlic as possible and wrap loosely in foil. Bake until the garlic is soft, 30 minutes. Let cool slightly.
- Meanwhile, coat a baking sheet with cooking spray. Place eggplant halves on the prepared baking sheet, cut-side down. Roast for 10 minutes. Add onion slices and tomato halves to the baking sheet and roast until all the vegetables are soft, 10 to 15 minutes longer. Let cool slightly.
- Separate the garlic cloves and squeeze the soft pulp into a medium bowl. Mash with the back of a spoon. Slip skins from the eggplant and tomatoes; coarsely chop. Finely chop the onion. Add the chopped vegetables to the garlic pulp and stir in the lemon juice, mint, oil, salt and pepper.
ROASTED EGGPLANT DIP RECIPE - APPETIZER ADDICTION
From appetizeraddiction.com
5/5 (5)Total Time 50 minsCuisine AmericanCalories 21 per serving
- Cut eggplant in thirds, lengthwise. Cut cauliflower into florets. Cut off the tips from garlic Place everything onto a large baking sheet (see note 1). Drizzle with olive oil and season with salt and pepper. Season the cauliflower with paprika. Give everything a good mix.
- Transfer in the oven and bake at 400 Fahrenheit (200 Celsius) for 40 minutes or until they all are cooked through. Make sure to stir the veggies around once or twice during the roasting.
ROASTED EGGPLANT DIP - CULINARY HILL
From culinaryhill.com
Ratings 16Total Time 55 minsCategory AppetizerCalories 109 per serving
- 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.
- Spread on prepared baking sheet and roast until the vegetables are soft and lightly browned, about 45 minutes, stirring halfway through roasting time. Cool 5 minutes.
- Transfer to a food processor and add tomato paste. Pulse until blended, 3 or 4 times. Transfer to a bowl and stir in lemon juice, red wine vinegar, sugar, and red pepper flakes. Season to taste with salt and pepper. Serve warm or at room temperature.
ROASTED EGGPLANT YOGURT DIP - MOUTABAL - TORI AVEY
From toriavey.com
5/5 (4)Total Time 50 minsCategory SnackCalories 194 per serving
- Pierce the eggplants in a few places with a knife or fork to vent. Roast them on a gas stovetop or in the oven, giving a quarter turn every few minutes, until eggplants are charred, soft and collapsing. Flame roasting on a range or grill preferred for optimal flavor. For more detailed instructions on this process, refer to my post - How to Roast Eggplant.While eggplant is roasting, pour olive oil into small saucepan or skillet and add garlic cloves. Heat the olive oil on medium for 2-3 minutes, watching carefully the whole time, until it just begins to sizzle around the cloves. Don't let them sizzle too long or you'll start to fry the cloves.
- Reduce heat immediately to between low and medium low. Stir well to coat the garlic cloves in hot oil. Let the garlic cook slowly for 20-30 minutes, stirring and flipping the cloves every few minutes, until the cloves are soft, tender and golden.Remove cloves from the oil with a slotted spoon. Allow the oil to cool. Reserve the garlic-infused oil. Mince the roasted garlic cloves very fine.
- When eggplants are fully roasted, remove from flame. Carefully slice them open (hot steam will escape) and allow them to cool down.
- When the eggplants are cool enough to touch, scoop the soft pulpy eggplant flesh from the skin and add it to a mixing bowl. Try to remove all of the pulp from the skin. If a little charred skin makes it into the pulp, it's fine-- it will add to the smoky flavor.
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