Roasted Eggplant Dip From Bahrainuukkous Al Badinjan Food

ROASTED EGGPLANT DIP FROM BAHRAIN(UUKKOUS AL-BADINJAN)

Roasted Eggplant Dip from Bahrain(Uukkous Al-Badinjan) image

Bahrain, officially the Kingdom of Bahrain, is a small island country situated near the western shores of the Persian Gulf. It is an archipelago of 33 islands, with Saudi Arabia to the west and Iran to the north. Make this dish a day ahead to allow time for the flavors to mingle. Uukkous Al-Badinjan blows baba ganoush out of the water! From Global Table Adventures.

Provided by Sharon123

Categories Lemon

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 eggplants
4 garlic cloves, crushed
2 tablespoons olive oil
1/4 teaspoon cayenne
1 1/2 teaspoons sweet paprika
2 tablespoons lemon juice
1/4 cup fresh parsley, minced
1/2-1 teaspoon salt

Steps:

Using a fork, poke eggplants all over. Roast eggplants at 350*F for about 1 hour or until soft(or grill at 350*F for about an hour or until soft).
Remove from oven and let cool until you can handle the eggplants. With a knife, split eggplants open and scoop out all the flesh into a food processor or blender(or into a bowl and use your immersion blender).
Add remaining ingredients and puree. Taste and adjust seasonings if necessary. Chill and serve with flatbread or as an accompaniment to main meal.

EGGPLANT (OR AUBERGINE) DIP

Eggplant (Or Aubergine) Dip image

NOT your classic baba ghanoosh but nonetheless a very tasty eggplant dip which I've adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. This dip tastes best if refrigerated overnight. The overnight refrigeration time has not been included in the cooking or preparation times. Because vegetable sizes will inevitably be variable, add the olive oil sparingly until you can see how much you need to achieve the right consistency.

Provided by bluemoon downunder

Categories Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 large eggplant (500g)
1 large yellow onions (for Americans) or 1 large brown onion, quartered (for Australians)
1/4 teaspoon olive oil, for brushing the eggplant and onions
3 -5 garlic cloves, to taste
3/4 cup packaged breadcrumbs
1 teaspoon cumin
2 tablespoons Greek yogurt or 2 tablespoons your favourite plain yogurt
1/2 cup fresh flat-leaf parsley, finely chopped
1 tablespoon cider vinegar
1 1/2 tablespoons lemon juice
1/4-1/2 cup olive oil
fresh ground black pepper, to taste
1/4 cup chopped walnuts

Steps:

Preheat the oven to hot (220°C; 425°-450°F; 7-8 Gas Mark); pierce the eggplant all over with a fork or skewer; place the whole eggplant and the quartered onion on an oiled oven tray, brush lightly with olive oil and bake for 25-30 minutes.
Turn the eggplant and onion pieces.
After the eggplant and onion have been baked for another 10-15 minutes (a total of 35-45 minutes), add the garlic cloves to the baking tray and bake the vegetables for approximately 15 more minutes. The eggplant and onion should have been now baked for about an hour and the eggplant, the onion and the garlic should all have softened.
Set aside the eggplant, onion and garlic for about 15 minutes or until they have cooled; peel the eggplant; discard the skin; and chop the flesh coarsely.
Blend or process the eggplant flesh, the onion pieces and the cloves of garlic with the remaining ingredients (except for the chopped walnuts) until the mixture is smooth; cover and refrigerate for a minimum of 3 hours or preferably overnight.
Combine the chopped walnuts with the dip and serve it with pita bread or crusty rolls as part of an antipasto mezze platter.

Nutrition Facts : Calories 205.7, Fat 13.4, SaturatedFat 1.8, Sodium 105.5, Carbohydrate 19.4, Fiber 4.6, Sugar 4.3, Protein 4

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