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 DIP FROM BAHRAIN(UUKKOUS AL-BADINJAN)
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
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.
SESAME ROASTED EGGPLANT (THAI)
Provided by Next Iron Chef All Star: Beau MacMillan
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
THE 35 BEST WAYS TO COOK EGGPLANT
This great collection of easy Eggplant Recipes will give you tons of tasty new ways to cook your favorite purple veggie! Our favorite is this eggplant parmesan:
Provided by GypsyPlate
Categories Vegetable Recipes
Time 1h5m
Number Of Ingredients 10
Steps:
- Cut eggplants into ½-inch thick round slices, arrange on baking sheet covered with parchment paper. Sprinkle half of course salt on eggplant slices, flip and sprinkle remaining salt. Let sit 30 minutes. Rinse and pat dry.
- Heat vegetable oil in a large skillet to about 375°F. Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
- Preheat oven to 350°F.
- Pour about 1 cup of marinara sauce into a baking dish and spread evenly to cover the bottom of the dish.
- Add eggplant slices (it's okay if they overlap) and cover with ½ cup of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
- Bake for 30 minutes, until mozzarella is bubbling and golden brown.
- Let cool 10 minutes, then serve garnished with fresh basil.
THAI EGGPLANT DIP (NAM PRIK NOOM)
This is a very tasty way to prepare eggplant.,almost like an Asian baba ganoush.Note that it is supposed to be very spicy,but poblanos do vary a lot ,so you may want to use more or less depending on your tastes and the peppers you have.I suspect it would be more authentic to use small thai chiles ,but I've always made it like this with good results.another good way to prepare this would be to char all the ingredients on an outdoor grill to impart an even smokier flavor.
Provided by strangelittlebeast
Categories Spreads
Time 35m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 42.9, Fat 0.7, SaturatedFat 0.1, Sodium 82.4, Carbohydrate 9.3, Fiber 4.4, Sugar 2.2, Protein 1.8
ROASTED EGGPLANT DIP WITH THAI FLAVORS
Lime, cilantro, and chili paste impart a Thai sizzle to the natural richness of roasted eggplant. Enjoy this as a dip for thick strips of cucumber, green sweet pepper, carrots, or blanched broccoli, asparagus, or green beans. Or serve as a spread for crackers for toasted bread. From Real Vegetarian Thai by Nancie McDermott.
Provided by Cinnamon Turtle
Categories Vegetable
Time 45m
Yield 1 1/2 Cups
Number Of Ingredients 9
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.
Nutrition Facts : Calories 134.6, Fat 0.8, SaturatedFat 0.1, Sodium 1010.8, Carbohydrate 32.7, Fiber 13.1, Sugar 17.9, Protein 4.6
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.
More about "roasted eggplant dip with thai flavors food"
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.
6 ASIAN-INSPIRED EGGPLANT RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Rhonda Parkinson
- Eggplant in Garlic Sauce. The delicate flavor of Asian eggplant goes nicely with the pork, spices, and seasonings in this popular Szechuan eggplant in garlic sauce recipe.
- Spicy Szechuan Eggplant. This spicy Szechuan eggplant is a variation of eggplant in garlic sauce (recipe above) using red rice vinegar and hot bean sauce.
- Hakka-Style Asian Eggplant With Mint. In this Hakka-style Asian eggplant with mint recipe, the eggplant is cooked twice—first deep-fried to seal in the moisture, and then stir-fried until tender in a sauce that includes oyster sauce, chili garlic sauce, and the distinctive licorice flavor of Thai basil.
- Seasoned Eggplant Side Dish (Gaji Namul) This Korean seasoned eggplant side dish recipe consists of strips of eggplant that are quickly steamed and then tossed with a variety of spices and seasonings, including sesame oil, toasted sesame seeds, soy sauce, and Korean red pepper flakes.
- Pan-Fried Eggplant With Miso (Nasu-Miso) In this recipe, eggplant is pan-fried and sweetened with miso, the thick paste made from fermented soybeans and barley featured in numerous Japanese dishes.
- Thai Grilled Eggplant. Garlicky and tender, Thai grilled eggplant makes a great side dish or feature recipe on a vegetarian buffet. Chinese or Japanese eggplant is sliced thinly, marinated in a flavorful Thai mixture, and then grilled until soft and golden.
ASIAN DIP - LAO EGGPLANT DIP {GLUTEN-FREE, VEGAN}
From avocadopesto.com
5/5 (1)Total Time 25 minsCategory AppetizerCalories 142 per serving
- Skewer chili, and separately skewer the garlic and shallot on the tip of a bamboo skewer and grill over an open flame. Use either an outdoor grill, or a gas stove. If neither of these are available use a broiler. Do so until the skin is blackened (the chili will be ready first, then the garlic and shallot and then the eggplant)
- Allow the vegetables to cool and peel the eggplant. The garlic and shallot can be squeezed right out of the skin (and discard the skin).
OVEN ROASTED EGGPLANT (AUBERGINE) | RECIPETIN EATS
From recipetineats.com
5/5 (47)Category Sides, VegetablesCuisine WesternEstimated Reading Time 7 mins
- Line a tray with parchment/baking paper (optional - recommended for first timers so you don't lose the caramelised surface).
- Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper.
- Toss well, spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal.
QUICK SPICY THAI STYLE EGGPLANT - LINDYSEZ | RECIPES
From lindysez.com
5/5 (1)Total Time 20 minsCategory Side Dish, VegetablesCalories 115 per serving
- Step 1Prepare the SauceCombine the soy, water, hoisin, black bean sauce, lime juice, and garlic chili sauce together in a small bowl. Mix well. Set aside.
- Step 2Heat a wok or other large skillet over medium-high heat; add the oil. Once the oil is hot, add the onions and stir fry for a few minutes or until the onion is soft and just beginning to brown; add the eggplant, garlic, and half of the sliced chilies, cook, tossing and turning until the eggplant just begins to turn translucent, about 3 - 4 minutes; add the sauce and cook, stirring to coat all the ingredients. Lower heat and cook about 2 minutes more or until the eggplant is just tender. Remove from heat and add the Thai basil and remaining chilies. Place in a serving dish and serve hot, or at room temperature.
- Step 3The Leftovers DishAdd some chopped tomato, cucumber, and additional freshly sliced basil. Drizzle with a splash of balsamic and a dash of sesame oil. Toss and serve cold as a salad.
ROASTED EGGPLANT DIP RECIPE - FLAVORITE
From flavorite.net
4.7/5 (3)Total Time 45 minsCategory Dip, AppetizerCalories 112 per serving
- Broil eggplants for 2 minutes on each side in the oven. Once browned, turn off broiler leaving eggplant in oven at 375°F. Roast eggplant for 30 minutes until soft then remove to cool for 15 minutes.
- Cut cooled eggplant lengthwise, drain liquid, scoop out flesh, and add to bowl. Mash ingredients together with a fork until smooth or blend in food processor.
SPICY STIR-FRIED EGGPLANT - AUTHENTIC THAI RECIPES FROM ...
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4.5/5 Category One Dish MealsServings 1Total Time 7 mins
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Reviews 73Calories 116 per servingCategory Appetizer
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Estimated Reading Time 3 mins
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THAI EGGPLANT CURRY (AND ALL ABOUT THAI ... - SEASON & THYME
From seasonandthyme.com
4.8/5 (10)Total Time 30 minsCategory StovetopCalories 781 per serving
- Once the oil is hot, add in onions, garlic and peppers. Allow to cook for 3-4 minutes and then add in your eggplant, salt, and curry paste. Stir to coat.
- Let the eggplant mixture simmer in the liquid for 10-15 minutes, until they are tender. Top with fresh cilantro or basil and serve over rice
SUPER EASY CHINESE EGGPLANT DIP - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
5/5 (15)Total Time 45 minsCategory AppetizerCalories 121 per serving
- Cut the Chinese eggplant into slices (about ½-inch thick). Cut the bell pepper and red onion into 1-inch cubes. Spread the eggplant, bell pepper, red onion, and garlic cloves on a large baking tray. Drizzle with the canola oil and sprinkle with salt and pepper. Toss to coat thoroughly.
- Roast the veggies in the oven for 40 to 45 minutes, or until golden brown and softened. Shake the baking tray half way through. Let cool at room temperature.
- In a large food processor (with the standard “S” shaped blade) add in the roasted veggies, sambal oelek, sesame oil, soy sauce, rice vinegar, and fresh cilantro. Pulse about 5 to 6 times until fully processed but still a bit chunky. Top with chopped scallions for garnish if desired.
- Serve the dip with your favorite fresh cut veggies (carrots, radishes, celery, cucumbers, etc.) and/or your favorite crackers or bread.
SPICY ROASTED EGGPLANT DIP (BAIGAN CHOKA/BHARTA)
From alphafoodie.com
5/5 (3)Calories 83 per servingCategory Appetizer, Side
- Peel the onion and garlic and slice the chili peppers into two or four pieces. If you're using cherry tomatoes, you can keep them whole; otherwise, cut larger tomatoes into wedges.
- Roast the stuffed eggplant in a preheated oven for around 20 minutes at 400ºF/200ºC.Optionally, turn on the broiler at the end and broil it for a little while longer to add some charred flavor to the ingredients.
- Once baked, remove the eggplant from the oven and allow it to cool down enough to handle. You can remove the skin from the eggplant.I find it easiest to peel the skin. However, you can 'scoop' out the flesh with a spoon if preferred.
- Add all of the ingredients to a food processor, add salt & pepper and blend into the desired consistency (this can be fairly chunky or super smooth).Alternatively, you can hand-mash the spicy eggplant mixture using a potato masher or even pestle & mortar.
ROASTED-EGGPLANT DIP RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 27 per servingServings 2
- Pierce eggplant several times with a fork; place eggplant and shallots on a foil-lined baking sheet. Bake at 400° for 20 minutes or until tender; cool slightly, and peel.
- Place eggplant, shallots, yogurt, juice, and oil in a food processor; process until almost smooth. Add chives, salt, and pepper; process just until blended. Spoon dip into a bowl; garnish with lemon wedges, and serve with pita wedges. Sprinkle with paprika, if desired.
VEGAN KETO THAI EGGPLANT DIP {5-INGREDIENTS, OIL-FREE ...
From powerhungry.com
Reviews 8Category Appetizer, SnackCuisine AmericanTotal Time 35 mins
- Cut the eggplant in half lengthwise; place, cut sides down on a baking sheet and prick skin all over with a fork.
- Meanwhile, grate 1 teaspoon of zest from lime(s). Squeeze enough juice to measure 1 tablespoon.
HOW TO MAKE BABA GANOUSH (ROASTED EGGPLANT DIP) | GLOBALLY ...
From globallyflavored.com
Cuisine LebaneseCategory Side DishServings 6Total Time 1 hr
- Preheat the oven to 425 F. Pierce the eggplants with a knife about 10 times per eggplant all over. Bake for 50 minutes, then let cool for about 10 minutes until you can touch the eggplant without burning yourself.
- Once cooled, peel off the skin and discard. Cut the eggplants in half. Grab a strainer and place it over a bowl. Place the eggplants into the strainer spread and mash the eggplant out to release extra water. Let drain for 5 minutes.
- Add the eggplant, tahini, lemon juice, salt, olive oil, and paprika to a blender. Blend until creamy and smooth. If you prefer to have a dip with more texture, you can mash the eggplant by hand with the other ingredients with a fork as well.
10 WAYS TO COOK EGGPLANT WITH GLOBAL FLAVORS - ONE GREEN ...
From onegreenplanet.org
- Middle Eastern. I love roasted eggplant! I love roasted garlic! These two loves get together to make this delicious spread called Baba Ganoush. The taste is rich and decadent, and the name is fun to say.
- Italian. Pasta with eggplant is also known as Pasta alla Norma. It’s an iconic Sicilian dish made with tomatoes, fried eggplant, grated ricotta salata cheese and basil.
- Indian. Indian food is filled with healthy and tasty vegetables that are flavored with fragrant spices, and eggplant is a often used ingredient. Usually, when I make Indian dishes, they are stew-like with thick, creamy sauces.
- Thai. I love any excuse to use lots of Thai basil and my Thai Green Curry Eggplant with Basil uses 20 basil leaves! To make it: heat 1 Tbs. oil in a large skillet over medium heat.
- Spanish. Spanish food is one of my favorite cuisines. There is a delicious roasted vegetable dish from the Catalan region of Spain called escalivada. It consists of roasted eggplant, tomatoes, peppers and onions and is often served on crusty bread as a tapas.
- Chinese. When I first became vegan, I tried all the vegetable dishes my local Chinese restaurant offered. One of them was baby eggplant cooked in a spicy chile sauce.
- Greek. Melanzanosalata, or Eggplant Dip, is a traditional Greek dish. It’s made with all the flavors associated with Greek food such as lemon, oregano, thyme, mint, red wine vinegar and parsley.
- Hungarian. A popular Hungarian dish is chicken paprikash. I make a vegan version of this dish using eggplant. To make my Eggplant Paprikash: heat 2 Tbs.
- East African. All along the coast of East Africa, there is a favorite dish of eggplant and chickpeas in curry sauce. This amazing dish is called Mchuzi wa Biringani.
- French. One of my favorite dishes that is fast, easy and healthy is ratatouille. Lots of vegetables cooked in a garlicky tomato sauce with a salty kick from olives and capers.
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