Roasted Eggplant Dip With Thai Flavors Food

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.

THAI EGGPLANT DIP (NAM PRIK NOOM)

Steps:

• wash all produce thoroughly;halve eggplant lengthwise and leave all other ingredients whole.
• broil eggplant,poblanos,garlic, and shallots 5 minutes;remove the garlic ,turn poblanos and broil 5 more minutes;remove everything except the peppers ,and grill until charred about 3 minutes more.you may need to check the peppers and turn them again to make sure they cook evenly.
• place the peppers in a bag(a sealable zip bag is good but any will work)and set aside about 10 minutes.peel and discard seeds.dont worry about getting all of it;a few peices of charred skin adds flavor.
• scoop out eggplant pulp and place in food processor with garlic,shallots,peeled seeded peppers,cilantro,1 teaspoon nam pla,and lime juice.puree until smooth you may want to add more nam pla or lime juice to taste.
• serve over hot steamed jasmine rice or as a dip for raw veggies.

SESAME ROASTED EGGPLANT (THAI)

Steps:

• Preheat the oven to 325 degrees F.
• In a large ovenpoof skillet over medium-high heat, add all of the marinade ingredients. Bring to a boil and cook until reduced by half. Add the eggplant and mushrooms and cook for 5 minutes.
• Put the pan into the oven and cook until the eggplant and mushrooms are soft and caramelized, about 4 to 5 minutes. Transfer to a serving bowl and garnish with sesame seeds.

ROASTED EGGPLANT DIP FROM BAHRAIN(UUKKOUS AL-BADINJAN)

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.

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 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.

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.