Roasted Eggplant Cilantro Dip Food

SPICY ROASTED EGGPLANT WITH TOMATOES AND CILANTRO

Steps:

• Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.
• Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)

ROASTED EGGPLANT CILANTRO DIP

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.

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.

LEMON CILANTRO EGGPLANT DIP

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.

ROASTED EGGPLANT, ONION AND GARLIC DIP OR SPREAD

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 DIP WITH THAI FLAVORS

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.

CILANTRO DIP

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.